Chocolate Cheese Cupcake

Dah macam blog masak2 plak blog ni. tapi, empunya tuan tanah bukanlah seorang professional baker ye. masih try & error di sana sini. and most of the time adalah penurut resipi tegar. belum pandai nak alter sana sini :P


anyway, ni hasil kegilaan yang terbaru. favorite dolu2. sejak tuan yang menjual dah tak menjual, dok la cari resipi. baru terjumpa, dan baaaru jugak mencuba. walaupun ropanya tak seperti dalam gambar (resipi asal), tapi rasanya, ada. heee..


Cukup lah membebel.


Enjoy gambar dulu :P







Recipe was taken here http://www.joyofbaking.com/printpages/BlackBottomCupcakesprint.html


Black Bottom Cupcakes Recipe


Cream Cheese Filling:

8 ounces (227 grams) full fat cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)
1 teaspoon baking soda
1/4 teaspoon salt

1 cup (240 ml) water
1/3 cup (80 ml) vegetable, corn, or canola oil (or other flavorless oil)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: First, in a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.

The cupcakes can be stored in the refrigerator for about 3 - 4 days.

Makes 12 large cupcakes


Enjoy!