Cream Cheese Chocolate Cupcakes
A delectable treat made with a soft cream cheese filling and a chocolate-bottomed base.
Cream Cheese Filling
- 172g cream cheese softened
- 50g caster sugar
- 1 large egg
- Pinch of salt
- 1/4 cup dark chocolate chips - or whatever your preference is
Chocolate Base (Dry)
- 90g Sifted plain flour
- 100g Sugar
- 25g Cocoa Powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Chocolate Base (Wet)
- 120ml Water
- 60ml Vegetable oil - I use my cooking oil
- 1.5 tsp White vinegar
Pre-heat oven at 170C.
Beat the cream cheese and sugar till nicely mixed. Add in the egg and pinch of salt. Give it a mix and add in chocolate chips. Set aside.
In a large bowl, mix together the flour, cocoa powder, sugar, baking soda and salt.
In another bowl, add the water with the cooking oil and vinegar. Mix then add in the flour mixture and mix well.
Divide the chocolate batter evenly among 12 cupcake moulds or liners. Spoon the cream cheese mixture onto the centre nicely. Bake in pre-heated oven for 15-18 minutes. Allow to cool.
Top Tips:
- The cream cheese should be nice and softened and removed from fridge at least 20 minutes prior to baking. Best if the egg is also at room temp.
- Sieve your flour and cocoa powder to get rid of clumps.
- Use good quality cocoa powder if you can.
- For my oven, I bake these for about 16 minutes. Feel free to add more chocolate chips on top!
Good luck!