Chocolate Cream Cheese Cupcakes

Serves: 6

Hosea Feil

1 January 1970

Based on User reviews:

48

Spice

58

Sweetness

45

Sourness

36

mins

Prep time (avg)

5.7

Difficulty

Ingredients:

1

Cream Cheese (8-ounce package)

1 large

Egg

3 cup

Sugar (plus 2 tablespoons)

1 tsp

Salt

1 tsp

Vanilla Extract

1 cup

All-Purpose Flour

3 tbsps

Unsweetened Cocoa Powder (sifted)

3 tsp

Baking Powder

1 tsp

Coarse Kosher Salt

1 tsp

Baking Soda

1 cup

Unsalted Butter (1 stick, room temperature)

2 large

Egg

90 g

Bittersweet Chocolate (chopped, melted, warm)

1 cup

Whole Milk

Directions:

1

For filling: Using electric mixer, beat cream cheese in medium bowl

2

Add egg, sugar, salt, and vanilla and beat until almost smooth

3

Fold in chocolate chips

4

Using electric mixer, beat cream cheese in medium bowl

5

Add egg, sugar, salt, and vanilla and beat until almost smooth

6

Fold in chocolate chips

7

For cupcakes: Preheat oven to 350°F

8

Line standard muffin pan with 12 paper liners

9

Whisk first 5 ingredients in small bowl

10

Using electric mixer, beat sugar and butter in large bowl until fluffy

11

Beat in eggs

12

Stir in vanilla and chocolate; beat at high speed 5 seconds

13

Beat in flour mixture alternately with milk

14

Beat on high for 5 seconds to blend

15

Divide batter among cups, filling 1/3 full

16

Using tablespoon, hollow out center of each cupcake

17

Place 1 heaping tablespoonful cream cheese filling in each center

18

Bake cupcakes until toothpick inserted into center (but not cream cheese filling) comes out clean, about 20 minutes

19

Cool 10 minutes in pan

20

Remove from pan; cool completely on rack

21

Preheat oven to 350°F

22

Line standard muffin pan with 12 paper liners

23

Whisk first 5 ingredients in small bowl

24

Using electric mixer, beat sugar and butter in large bowl until fluffy

25

Beat in eggs

26

Stir in vanilla and chocolate; beat at high speed 5 seconds

27

Beat in flour mixture alternately with milk

28

Beat on high for 5 seconds to blend

29

Divide batter among cups, filling 1/3 full

30

Using tablespoon, hollow out center of each cupcake

31

Place 1 heaping tablespoonful cream cheese filling in each center

32

Bake cupcakes until toothpick inserted into center (but not cream cheese filling) comes out clean, about 20 minutes

33

Cool 10 minutes in pan

34

Remove from pan; cool completely on rack