Sunday, April 6, 2008

Chocolate Cream Cheese Cupcakes

Yesterday was my niece's 12th birthday party. It was a super late celebration, considering her birthday was really on March 19! As I had already given her present weeks ago, I thought of baking something for the party. I haven't baked for a while now...I used to bake nearly everyday. I would surf the net endlessly to search for something new to try...until I noticed I was slowly gaining weight. I had to stop.


That looks mouth-watering, doesn't it? It's one of those recipes I discovered over the internet. The original recipe was for big cupcakes, the ones you bake on 2 1/2" muffin cups. I like it better small. These little cuties are always a hit.

Chocolate Cream Cheese Cupcakes

Ingredients:
For cream cheese filling:
250g package of Philadelphia cream cheese, softened
1/4 cup white sugar
1 egg

For the chocolate cake:
3 cups plain flour
1 1/2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup cocoa powder
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 cups water

Topping: Chocolate bits/chips

Procedure:
1. Beat cream cheese, sugar and egg in a small bowl until smooth and creamy. Set aside.

2. Pre-heat oven to 180 degrees C. Line muffin pans (1 3/4" diameter) with small paper cups.

3. Stir together flour, sugar, cocoa, baking soda and salt in a large bowl. Add water, oil, vinegar and vanilla. Beat on medium speed for about 2 minutes. Fill muffin cups 2/3 full with batter. Spoon about 1 teaspoon (or less if it seems too much for you) into the center of each cupcake. Top with 1 Chocolate piece.

4. Bake for 20 to 25 minutes. Remove from pan and move to wire wrack. Cool completely.

This recipe makes dozens of small cupcakes (Sorry, I don't know exactly how many). Indulge!!!!!

16 comments:

  1. ohhh these seem really nice :) i might try to make them! :D thank you for posting this recipe!

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  2. what sugar do u use for the frosting? granulated or icing sugar? thanks

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  3. All the white sugar in this recipe is granulated. Please take note there's no frosting.

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  4. hi ,is it necessary to put the white vinegar?

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  5. It is necessary because the reaction between the baking soda and the vinegar allows the cake to rise. Don't worry, the cake doesn't taste anything like vinegar!

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  6. Hi corrine! What do you think would be a good icing or frosting for this recipe?

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    Replies
    1. This cupcake is not meant to be frosted.

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  7. Hi.... instead of vegetable oil, can I use butter?

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    1. I don't advice it. Butter is not 100% fat as it contains water. Using it may alter the texture of the cupcakes. You can try though.

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  8. Hi i made these today and they taste great. Its just that the cake sticks a lot to the paper liner? Is that normal? What can i do to lessen the sticking? And whats the shel life for this one? Can i make this one day before it is needed? Thanks a lot. Btw im your avid fan here in canada.

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    Replies
    1. The cupcake tends to stick to the paper because it is very moist but it should still come off whole. Maybe bake them a tad longer?

      Yes you can bake it a day in advance.

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  9. Hi corrine, is it okay to instead use a regular sized cupcake cups for this recipe? Thank youuu. Im becoming addicted on baking cupcakes lately. And the only recipe i trust is yours. Thank youuuu.

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    Replies
    1. Yes certainly! This recipe makes about 24-27 standard sized cupcakes. Use about a tablespoon of cream cheese filling for each cupcake.

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    2. Yaaay! Gonna try this pretty soon! Thank you again!

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