Cream Cheese Chocolate Cupcakes

Cream Cheese Chocolate Cupcakes

Every one needs a good standby recipe for chocolate cupcakes. This one is mine. I have made these probably 20 times, and they’re always a hit. They are dense, moist and creamy. Those with dairy allergies are out of luck, they contain a fair amount of butter, sour cream, and cream cheese (believe me, they’re worth the calories). They will keep refrigerated for up to five days, however that’s assuming you have any left. The only time I did have leftovers is when I made over 100 cupcakes for Mark’s birthday party last year, and even then they were gone the next day.

Cream Cheese Chocolate Cupcakes Ingredients

The recipe and detailed instructions are at the end of this post. For this recipe we need unsweetened cocoa powder, cake flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, sour cream, semisweet chocolate chips, and powdered sugar. Looks like we have it all. Ready, set, bake…

sift together cocoa powder, cake flour, baking powder, and saltsift together cocoa powder, cake flour, baking powder, and saltcream butter and sugar until light and fluffycream butter and sugar until light and fluffy

Into a medium bowl, sift together cocoa powder, cake flour, baking powder, and salt; reserve for later. If you don’t own a sifter, or you prefer not to use one, you can place the ingredients in a bowl and use a whisk to combine the ingredients.

In a mixing bowl fitted with the paddle attachment, cream butter and sugar until light and fluffy. This will take about 4-5 minutes with room temperature butter. Its important to get the butter and sugar creamed thoroughly for the texture.

Add eggs, one at a time, beating well after eachAdd eggs, one at a time, beating well after eachAdd eggs, one at a time, beating well after eachbeat in the vanillia

Add eggs, one at a time, beating well after each, then beat in vanilla. If you don’t add the eggs one at a time your mixture will become lumpy, something we don’t want to happen.

add flour mixtureadd sour creamadd flour mixturebatter all mixed

With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour (flour, sour cream, flour). Make sure you mix on a low speed or you will end up with flour all over your kitchen.

chocolate in a heat resistan bowlmeltedadd cream cheeseadd eggsmoth consistency

Place chocolate in a heat resistan bowl over simmering water and stir until melted. Whisk in the cream cheese until smooth. Add the egg and whisk until incorporated.

You can just mix the chips with the cream cheese if you wish, rather than melting the chocolate. This will produce a white filling with more of a cream cheese flavor.

Pour batter into cups, filling each 1/3 fullSpoon  one tablespoon of the cream cheese filling into the center of each cupFill each cup to about 2/3 full of the cupcake batter over the filling.Baked cupcakes

Line a 12-cup standard muffin tin with paper liners. Pour batter into cups, filling each 1/3 full. Spoon one tablespoon of the cream cheese filling into the center of each cup. Fill each cup to about 2/3 full of the cupcake batter over the filling. Bake until a toothpick inserted in centers comes out clean, 20-to-25 minutes. Cool in pan for 5 minutes; transfer to a wire rack to cool completely.

Place the cream cheese and butter in a mixercreamed togetherAdd the vanilla extract and powdered sugarIn bagfrosted

Place the cream cheese and butter in a mixer witted with the whisk attachment. Whisk until thoroughly combined. Add the vanilla extract and powdered sugar. On a low setting whisk until creamy and smooth, be sure to scrape down the sides of your bowl a couple times. Place frosting in a pastry bag with a tip of your choosing and decorate each cupcake.

Cream Cheese Chocolate Cupcakes

Recipe: Cream Cheese Chocolate Cupcakes

Print Recipe
Yield: 12 cupcakes

Ingredients

Batter
  • 3 ounces (85 g) unsweetened cocoa powder
  • 2.5 ounces (70 g) cake flour
  • 6 ounces (170 g) unsalted butter, room temperature
  • 8 ounces (225 g) granulated sugar
  • 4.2 ounces (120 g) cup sour cream
  • 3 large eggs
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
Filling
  1. 4 ounces (113 g) cream cheese, softened
  2. 2 ounces (57 g) granulated sugar
  3. 4 ounces (113 g) semisweet chocolate chips
  4. 1/2 egg
Frosting
  • 4 ounces (113 g) cream cheese
  • 4 ounces (113 g) unsalted butter, at room temperature
  • 7.8 ounces (220 g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. Into a medium bowl, sift together cocoa powder, cake flour, baking powder, and salt; reserve.
  3. In a mixing bowl fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
  4. Line a 12-cup standard muffin tin with paper liners.
  5. Pour batter into cups, filling each 1/3 full. Spoon one tablespoon of the cream cheese filling into the center of each cup. Fill each cup to about 2/3 full of the cupcake batter over the filling. Bake until a toothpick inserted in centers comes out clean, 20-to-25 minutes.
  6. Cool in pan 5 minutes; transfer to a wire rack to cool completely.
  7. Place the cream cheese and butter in a mixer witted with the whisk attachment. Whisk until thoroughly combined. Add the vanilla extract and powdered sugar. On a low setting whisk until creamy. Place frosting in a pastry bag with a tip of your choosing and decorate each cupcake.

About Jeff

Graphic Designer in San Diego CA
This entry was posted in Cakes, Recipe, Sauces, frostings and fillings and tagged , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>