Cream Cheese Stuffed Chocolate Cupcakes
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
54
Spice
37
Sweetness
57
Sourness
44
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Butter2 cups
Sugar1 cup
Cocoa Powder1 tsp
Salt1 cup
Heavy Cream1 cup
Sour Cream1 tbsp
Instant Coffee Crystals1 tbsp
Vanilla Extract110 g
Cream Cheese1
Egg3 cups
All-Purpose Flour2 tsps
Baking Soda2 cups
Water (hot)3 cup
Vegetable Oil2 tsps
White VinegarDirections:
1
If too thin, stir in some confectioners' sugar
2
Special equipment: 2 muffin tins Make the Fudgy Frosting: Melt the butter in a large saucepan
3
Stir in the sugar, cocoa, and salt
4
(It may look grainy or sandy
5
) In a bowl combine the cream, sour cream and coffee
6
Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains
7
The mixture should get hot to the touch but never simmer or boil
8
Remove from the heat and stir in the vanilla
9
Let cool until it thickens and becomes spreadable, about 3 hours
10
Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese
11
Add the sugar, egg, and vanilla and blend
12
Add the chips and mix a few seconds on low to just fold in
13
Make the Cupcakes: Preheat the oven to 350 degrees F
14
In a large bowl, whisk together the dry ingredients
15
In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla
16
Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps
17
Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter
18
Drop a heaping teaspoon of the filling into the center of each
19
Bake for 30 to 35 minutes
20
Cool the cupcakes completely
21
Frost the cupcakes with the frosting