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    Cream-cheese Stuffed Chocolate Cupcakes

    Source of Recipe


    Recipe Introduction

    From Gale Gand's book: "Chocolate and Vanilla". These cupcakes are moist and chocolatey with a little surprise in the center. Delish!

    Recipe Link:

    for the filling
    4 oz. cream cheese, softened
    1 large egg yolk
    1 tsp. vanilla extract
    1/3 c. sugar
    2/3 c. semi-sweet chocolate chips

    for the cupcakes
    3 c. all-purpose flour
    2 c. sugar
    1/2 c. cocoa powder, preferably Dutch-processed
    2 tsp. baking soda
    1 tsp. salt
    2 c. hot water
    3/4 c. vegetable oil
    2 tsp. white vinegar
    1 Tbsp. instant cofee crystals (optional)
    1 Tbsp. vanilla extract

    for the chocolate frosting
    8 Tbsp. unsalted butter
    1 1/2 c. superfine sugar
    1 1/2 c. cocoa powder, preferabley Dutch-processed
    Pinch of salt
    1 c. heavy cream
    1 tsp. instant coffee crystals (optional)
    1/2 c. sour cream
    1 1/2 tsp vanilla extract

    To make the filling, in a mixer fitted with a paddle attachment, beat the cream cheese until fluffy, about 5 minutes, scraping the bowl often, and then blend in the egg yolk and vanilla. Add the sugar and chips and mix for a few seconds on low to fold them in.

    Preheat the oven to 350. Line 2 (12 cup) muffin tins with cupcake paper liners.

    To make the cupcakes, in a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. In a large measuring cup, combine the water, oil, vinegar, instant coffee, and vanilla. Pour the mixture into the dry ingredients and whisk until just combined (don't worry if there are a few lumps).

    Fill each cupcake liner two-thirds full of batter. Drop a heaping tsp. of the cream cheese filling into the center of each.

    Bake for 30 to 35 minutes, or until the cupcakes have puffed on top and are firm to the touch. Remove from the oven and let cool completely in the tins.

    To make the frosting, melt the butter in a large saucepan. Stir in the sugar, cocoa, and salt. The mixture might look grainy or sandy and this is fine. Whisk the cream and instant coffee into the cocoa mixture and cook over low heat, while stirring to dissolve the sugar grains. The mixture should get hot to the touch but never simmer or boil. Remove from the heat and stir in the sour cream and vanilla. Let cool until the frosting thickens an becomes spreadable, about 1 hour. If it seems too thin, stir in some powdered sugar.

    Remove the cupcakes from the tins. Spread the frosting on the tops of the cupcakes.




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