Yum Yum Cupcakes
Delicious chocolate cupcakes with a rich cream cheese swirl, perfect for parties or special occasions, combining moist chocolate cake with a creamy topping.
Ingredients
Instructions
- Beat cream cheese, egg, sugar, and salt well.
- Stir in chocolate chips and set aside.
- Combine dry ingredients: flour, cocoa, baking soda, and sugar.
- Add all other ingredients: oil, vanilla, vinegar, and wet ingredients to dry mixture, then stir in dry ingredients.
- Fill cupcake tins halfway with chocolate batter.
- Top each with about 1 teaspoon of cream cheese mixture.
- Bake at 375°F (190°C) for 20 to 25 minutes.
Tips & Substitutions
For best results, ensure your cream cheese is fully softened to achieve a smooth batter. You can substitute half of the oil with applesauce for a lighter version. If you prefer a sweeter treat, consider adding a bit more sugar or using semi-sweet chocolate chips instead. These cupcakes are similar in richness to Sandra'S Cream Cheese Pound Cake, making them a delightful dessert.
Serving Suggestions
These Yum Yum Cupcakes can be served as a delightful dessert at gatherings or parties. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a special touch, consider serving alongside Corn Flake Coconut Macaroons for a varied dessert platter that will impress your guests.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, microwave for about 10-15 seconds or allow them to come to room temperature before serving. This helps maintain their moist texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Yum Yum Cupcakes contains roughly 164 calories, with 3g protein, 9g carbohydrates, and 13g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes, you can prepare the cupcakes a day in advance. Store them in an airtight container at room temperature. If you want to frost them or add any toppings, do that just before serving to keep them fresh.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This works well in maintaining moisture and texture.
How do I know when the cupcakes are done baking?
To check if the cupcakes are done, insert a toothpick into the center of one. If it comes out clean or with a few crumbs attached, they are ready. If the toothpick has wet batter on it, bake for a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).