Self-Filled Cupcakes

cupcakes

Growing up, our family went rafting every summer. During these trips, my mom and my friend’s mom would plan elaborate picnics for each meal during the week. We had these cupcakes on every trip. They’re a great dessert for travel, because they can be stored without worrying about frosting. These cupcakes have a lot of great childhood memories for me. I’m not sure where the recipe came from (I know we didn’t invent it) but today, I’m going to share it with you.

The recipe starts with a basic chocolate oil cake recipe. I’m sure you can use any chocolate cake recipe you like as a base.

Chocolate Oil Cake

Ingredients:

  • 3 C flour
  • 2 C white sugar
  • 2 t baking soda
  • 2 t baking powder
  • 1 t salt
  • 4 T cocoa
  • 2 eggs
  • 1 C oil
  • 2 C warm water
  • 1 t vanilla

Cupcake Filling

Ingredients:

  • 8 oz ¬†softened cream cheese
  • 1/3 C sugar
  • 1 beaten egg
  • 6 oz semisweet chocolate chips
  • dash salt

Directions:

  • In large bowl, whisk together dry ingredients of cake batter until smooth.
  • Make a well in the dry ingredients and add wet ingredients.
  • Beat all ingredients together.
  • Fill 32 lined cupcake cups 2/3 full.
  • Beat together filling ingredients.
  • Drop one rounded teaspoon of filling into each cupcake.
  • Bake at 350 degrees for 18-22 minutes
  • Cupcakes will set as they sit.

Print Friendly

5 Responses to “Self-Filled Cupcakes”

  1. May 31, 2011 at 5:00 pm #

    My mom used to make these when we were growing up as well. I have been looking for a recipe for them for a long time. Thanks for the recipe. You listed 2 cups of flour and 2 cups of flour, how much is it?

  2. admin
    May 31, 2011 at 5:04 pm #

    Thanks for catching my mix up Jennifer. I changed the “2 cups flour” to “2 cups white sugar.” Because 5 cups flour and no sugar would probably be gross. Thanks again!!

  3. June 23, 2011 at 12:17 am #

    I found you through Twitter. And these cupcakes look amazing. I love the no frosting mess! I am looking forward to trying them. Thanks!

  4. January 31, 2012 at 7:37 pm #

    These sound really good! I will definitely try recipe. I’m always up for a cupcake!

Trackbacks/Pingbacks

  1. Caramel Chocolate-Chip Frosting | The Pink Apron - August 30, 2013

    […] This was AMAZING! It’s not a firm frosting, so it’s not pipe-able. But it’s delicious spooned over cupcakes or drizzled over a sheet cake. We spooned this over Self-Filled Chocolate Cupcakes. […]