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!!!!!
ohhh these seem really nice :) i might try to make them! :D thank you for posting this recipe!
ReplyDeletewhat sugar do u use for the frosting? granulated or icing sugar? thanks
ReplyDeleteAll the white sugar in this recipe is granulated. Please take note there's no frosting.
ReplyDeletehi ,is it necessary to put the white vinegar?
ReplyDeleteIt 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!
ReplyDeletehi can i use apple cider vinegar
ReplyDeleteYes you can.
DeleteHi corrine! What do you think would be a good icing or frosting for this recipe?
ReplyDeleteThis cupcake is not meant to be frosted.
DeleteHi.... instead of vegetable oil, can I use butter?
ReplyDeleteI 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.
DeleteHi 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.
ReplyDeleteThe 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?
DeleteYes you can bake it a day in advance.
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.
ReplyDeleteYes certainly! This recipe makes about 24-27 standard sized cupcakes. Use about a tablespoon of cream cheese filling for each cupcake.
DeleteYaaay! Gonna try this pretty soon! Thank you again!
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