If you like cream cheese brownies, you'll love these Chocolate Cream Cheese Cupcakes, from the March issue of Bon Appétit magazine. They have a deep chocolate flavor with a tangy cream cheese and chocolate chip filling.
They weren't too sweet, and the ratio of filling to cake was just right. My only complaint would be that the recipe makes a little too much cake and filling for 12 cupcakes. I had to fill the cupcake liners a third more than called for and I still had a bit more leftover batter than I would have liked.
I hate waste, especially when it comes to cupcake batters and cream cheese fillings. So I did what I had to do and licked the bowl clean. It's a tough life I lead—I know.
Cooking from the Glossies: Chocolate Cream Cheese Cupcakes
About This Recipe
|This recipe appears in:||This Week in Recipes|
- For the filling
- 1 8-ounce package reduced fat cream cheese
- 1 large egg
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup semisweet chocolate chips
- For the cupcakes
- 1 cup all purpose flour
- 3 heaping tablespoons 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 two percent milk
To make the filling: Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips.
To make the cupcakes: 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 2/3 full. Place 1 heaping tablespoonful cream cheese filling in each center and swirl with a toothpick.
Bake cupcakes until toothpick inserted into center comes out clean (disregard cream cheese filling that sticks to the toothpick), about 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.