Linn's Fruit Bin chocolate cupcakes

Time 1 hour
Yields Makes 22 cupcakes
Linn’s Fruit Bin chocolate cupcakes



Heat the oven to 350 degrees. Line 22 cups of 2 (12-cup) muffin pans with paper liners.


Beat together the cream cheese, egg and 1/3 cup sugar until smooth. Stir in the chocolate chips.


Sift together the flour, remaining sugar, cocoa, soda and salt. In another bowl, whisk together the water, oil, vinegar and vanilla; gradually add to the dry ingredients until blended.


Fill the cups half full. Top each with 1 tablespoon of filling. Sprinkle with nuts. Bake until the tops spring back, 25 minutes. Fill a pastry bag fitted with a small round tip with ganache. Pipe over the top of the cooled cakes.

Chocolate ganache


Melt the chocolate chips in the top of a double boiler over simmering water. Blend in the sour cream until smooth. Let cool.

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