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Cream Cheese Chocolate Cupcakes

Cream Cheese Chocolate Cupcakes

Yield: 12 cupcakes

Ingredients

Batter
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

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 fitted 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.