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Recipes
March 2009

Chocolate Cream Cheese Cupcakes

By Maria Helm SinskeyPhotography by Gail Albert Halaban

3.8

(8)

Image may contain Food Dessert and Plant

Recipe information

  • Yield

    makes 12 Servings

Ingredients

FILLING

1

8-ounce package cream cheese

1

large egg

2

tablespoons sugar

1

/2 teaspoon salt

1

/2 teaspoon vanilla extract

1

/4 cup mini semisweet chocolate chips

CUPCAKES

1

cup all purpose flour

3

tablespoons sifted unsweetened cocoa powder

3

/4 teaspoon baking powder

1

/2 teaspoon coarse kosher salt

1

/8 teaspoon baking soda

3

/4 cup plus 2 tablespoons sugar

1

/2 cup (1 stick) unsalted butter, room temperature

2

large eggs

1

teaspoon vanilla extract

3

ounces bittersweet chocolate, chopped, melted, warm

1

/2 cup whole milk

Need to make a substitution?

Preparation

  1. FILLING

    Step 1

    Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips.

  2. CUPCAKES

    Step 2

    Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk first 5 ingredients in small bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla and chocolate; beat at high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend. Divide batter among cups, filling 1/3 full. Using tablespoon, hollow out center of each cupcake. Place 1 heaping tablespoonful cream cheese filling in each center.

    Step 3

    Bake cupcakes until toothpick inserted into center (but not cream cheese filling) comes out clean, about 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.

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