Sultan Chocolate Cupcakes

Learn how to make our sultan chocolate cupcake recipe:
Serves 18 cupcakes

Frosting (Filling) Ingredients:

8 ounces of cream cheese
*1/3 cup of sugar
1 large egg
1/8 tsp of salt
1 cup (6 ounces) of high quality semisweet or bittersweet chocolate chips

Cake Ingredients:

1 ½ cups of all purpose flour
¼ cup of unsweetened cocoa powder (high quality brand)
1 tsp of baking soda
½  tsp of salt
*1 cup of sugar
1 cup of water
⅓ cup of vegetable oil or canola oil
1 large egg
1 TBS of cider vinegar or fresh lemon juice
*1 tsp of vanilla extract
cupcake liners for muffin tins or Silicone muffin cups
* Feel free to replace with DIY vanilla bean sugar and vanilla extract.

Directions

Preheat oven to 350°. If using a rimmed cookie sheet, place parchment paper on top and put silicone cups over the parchment paper.
For the filling or frosting, add cream cheese, sugar, egg, and salt and beat just until completely mixed and blended using an electric mixer. Stir in the chocolate chips and set aside.
For the cake batter, sift flour, cocoa, baking soda, and salt in a medium bowl. Add sugar and whisk dry ingredients together. In a smaller bowl, combine water, oil, egg, vinegar (or lemon juice), and vanilla extract. Blend ingredients. Gradually add liquid ingredients to the flour mixture stirring just until it is smooth. The batter will be liquidy.
Spoon batter into each cup, filling cups half or two-thirds. Add a heaping tablespoon of filling/frosting in the center and on top of the cake batter. Bake for 18 to 20 minutes or until cupcakes springs back when lightly touched. To avoid burnt chocolate, watch and monitor carefully when approaching the end of the cooking process. Remove from the oven and let cool for about 10-15 minutes, then gently remove cupcakes from cups.

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