I baked a batch of these Chocolate and Cream Cheese Cupcakes this morning.
I wanted something I could take to work and share with
Leola (Leola's Studio) and
Pam (Scoops Natural Foods)
Dark, chocolatey , very moist and with lots of cream cheese.
Perfect with coffee.
And I have a couple left for Moe and I to have with our
coffee tomorrow morning.
Chocolate and Cream Cheese Cupcakes
Source: Adapted from Epicurious
1 ½ cups unbleached all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup canola oil
1/2 cup cream
1 large egg, lightly beaten
1 tablespoon distilled white vinegar
2 tablespoon pure vanilla extract
Cream Cheese Filling
1 - 8oz cream cheese - room temperature
1 - large egg
1/3 cup sugar
pinch of salt
1 tablespoon vanilla
Option: Sprinkle a few chocolate chips over cream cheese filling
before topping with remaining batter.
Mix cream cheese with egg, sugar, salt and vanilla and set aside.
Sift together flour, cocoa, baking soda, salt and sugar.
In another bowl, whisk together egg, cream, oil, vinegar and vanilla
Add the liquid to the dry ingredients and stir together, but do
not over mix.
Spoon batter into bottom of each muffin cup liner.
Make a little indent in the batter and top with some of the cream cheese filling.
Bake in a 350°F for approximate 30 minutes or until a toothpick or
cake tester comes out clean.
Cool on wire rack.