Creamy Chocolate Cupcakes

This is the first time making this recipe.The directions was so easy to follow. I used Belgian Chocolate instead of cocoa powder

My 5 year old wanted to make cupcakes and we happened to have too many chocolate chips at home. I chose this recipe (just because I happened to have all the ingredients at home), it turned out really well! We fought to have the last one:)

Followed cupcake recipe almost exactly--used regular vanilla and totally forgot the apple cider vinegar. Subbed half the cream cheese for vanilla yogurt because I doubled the recipe and only had 8 oz cream cheese on hand. Apparently you don't need to double the filling anyways, because I ended up with TONS of extra delicious filling. Ok, so everyone's probably wondering what I was wondering--should I add an extra thin layer of chocolate batter over the scoop of filling, to make it truly a filling and not just a top layer... I give you two samples. First batch did what the recipe said, just pressed an oiled spoon onto the top of the batter to make a groove, and plopped on a blob of filling in the center and baked. You can see the white all over the top--it never "sank" in as I expected it would. Second batch, I added the thin top layer of chocolate batter and it looks and tastes better somehow. Kids thought they tasted "eh" but I think they are great. Fun to make, and not as time-intensive as I feared.

So hey, I followed the recipe exactly and they are the best cupcakes I have ever made. It doesn't need icing and they were kinda gewey and hard to take out of the pan. I didn't use liners and hunted a picture that resembled mine other than the liners. Still, even though I had to help the heavy bottom and top stick together by squishing a little after taking them out of the pan, they were good and stayed together after that. The chocolate chip melts just enough inside with the cream cheese that it is divine. I put larger walnut chunks on top and wow so good!