Grandma's Hidden Treasure Cupcakes

Course Dessert

Cuisine American

Keyword Chocolate, Cupcakes

Prep Time 20

Cook Time 25

Total Time 45

Servings Cupcakes

Calories 175kcal

Cost $5

Equipment

Cupcake pans
Cupcake cups

Ingredients

Cupcake Batter

3 cups All Purpose Flour
2 cups Granulated Sugar
2 tsp Baking Soda
1/2 cup Cocoa
2 cups Water
1 cup Vegetable Oil
2 tbsp Vinegar
1 tsp Vanilla Extract

Cream Cheese Filling

8 oz Cream Cheese Softened
1 each Egg
1/2 cup Granulated Sugar
1 cup Chocolate Chips
1 pinch Salt

Chopped Nuts & Sugar Topping

1/4 cup Granulated Sugar
3/4 cup Pecans or Walnuts

Instructions

Make Cream Cheese Filling:
Beat softened cream cheese, egg, sugar and salt until smooth.
Stir in chocolate chips and set aside.
Make Chopped Nuts and Sugar Topping:
Add sugar and nuts to bowl of food processor and pulse briefly until desired texture is achieved. Alternatively, you can chop the nuts with a knife and stir into the sugar. Set aside.
Make Cupcake Batter:
In another bowl, combine dry ingredients.
Add liquid ingredients until mixture is smooth. It will be very loose for cupcake batter.
Fill paper-lined cupcake tins one-half full, about 1/4 cup of cupcake batter.
Put one level tablespoon of filling mixture into the center of each cupcake.
Sprinkle chopped nuts and sugar over top of cupcakes before baking.
Bake at 350°F for 20-30 minutes.

Notes

Adjustments for 4,500-Foot Altitude

Baking at higher elevation often requires slight modifications to ingredients and baking times. Below are guidelines tailored to around 4,500 ft. Note that each kitchen can vary, so you may need an extra tweak here or there. These adjustments were made with the help of ChatGPT, and have been tested several times in Sandy, UT.

Cupcake Batter Adjustments

Flour
- Add 2–3 tablespoons extra all-purpose flour (to help with structure).
- So total would be about 3 cups + 2–3 tablespoons flour.
Sugar
- Slightly reduce sugar to prevent excessive rise and collapse.
- Use about 1¾ cups instead of 2 cups.
Baking Soda
- Reduce to 1½ teaspoons (instead of 2 teaspoons).
Liquid
- Keep 2 cups water. If the batter appears too thick, add an additional tablespoon or two of water. Start with the base 2 cups and adjust only if needed.
Oven Temperature & Baking Time
- Oven Temperature: Start with 350°F (175°C).
- Baking Time: Check a few minutes earlier, around 16–18 minutes. If they aren’t done, continue baking in 1–2 minute increments until a toothpick in the chocolate portion comes out with a few moist crumbs.

Cream Cheese Filling Adjustments

Typically, the cream cheese filling doesn’t require big changes for altitude.
If you find the filling browns too quickly or “bubbles out,” you can reduce the sugar by 1 tablespoon, but most times this step isn’t necessary.

Chopped Nuts & Sugar Topping Adjustments

The sugar in the topping can remain the same; watch for faster browning of the nuts at altitude. If they seem to brown too quickly, you can lower your oven temperature to 340–345°F and extend baking by a couple of minutes.

High-Altitude Tips

Avoid Overfilling: High-altitude batters can rise more aggressively. Fill cups about ½ to ⅔ full.
Check Early for Doneness: Start checking at 16–18 minutes at altitude. Over-baking can lead to dryness.
Watch the Cooling: Let them rest in the pan for 5 minutes, then remove to a wire rack. Over-resting in the hot pan can cause overcooking at the edges.
Trial and Error: Every high-altitude kitchen can differ (humidity, oven accuracy, etc.). Use these adjustments as a starting point and tweak as needed.

Nutrition