Cupcake with Cocoa and Cream Cheese

Name: Cupcake with Cocoa and Cream Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: American Cuisine
Ingredients: Filling; cream cheese - 8 oz (227 g) Philadelphia; crystal sugar - 2.3 oz (65 g); eggs - 1 large egg; vanilla extract - 1/2 tsp.; Cocoa batter; flour - 7 oz (195 g); crystal sugar - 7 oz (200 g); cocoa - 1.1 oz (30 g) high %; baking soda - 1 tsp.; salt - 1/4 tsp.; water - 1 cup (240 ml) at room temperature; olive oil - 1/3 cup (80 ml); white vinegar - 1 tbsp.; vanilla extract - 1 tsp.

marcheva14

MasterChef

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Translated by

Nadia Galinova

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26/08/2022

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Preparation

20 min.

Cooking

25 min.

Тotal

45 min.

Servings

"Delicious and easy-to-prepare cupcakes, that you can treat yourself or your guests with"

Ingredients

Filling
cream cheese - 8 oz (227 g) Philadelphia
crystal sugar - 2.3 oz (65 g)
eggs - 1 large egg
vanilla extract - 1/2 tsp.
Cocoa batter
flour - 7 oz (195 g)
crystal sugar - 7 oz (200 g)
cocoa - 1.1 oz (30 g) high %
baking soda - 1 tsp.
salt - 1/4 tsp.
water - 1 cup (240 ml) at room temperature
olive oil - 1/3 cup (80 ml)
white vinegar - 1 tbsp.
vanilla extract - 1 tsp.

measures

Cocoa Muffins

How to make

Preheat the oven to 360°F (180°C). Prepare 12 paper muffin cups. Note that the cocoa batter is NOT made with a mixer!

In the bowl of the mixer or in a hand held mixer, beat the sifted flour, cocoa, salt, soda and sugar. It is left aside. In another bowl, mix: water, olive oil/oil, vinegar and vanilla extract. They are mixed with the wire whisk very well. Make a well in the middle of the dry ingredients and pour the liquid mixture and mix again with the wire whisk, until a smooth mixture is obtained.

The cocoa batter is poured with the ice cream spoon for greater convenience into the paper muffin cups with a diameter of about 3.5″ (9 cm), but it should be poured only halfway of the molds. In the middle of each cup, pour a tablespoon of the cream cheese. Bake at 360°F (180°C) for about 25-30 minutes. Cool them.

Note: extremely delicious cupcake with a rich chocolate taste and very fluffy and most of all there is a white surprise inside the cupcake.

I made them with olive oil and a nice strong VanHouten cocoa to get that strong chocolate flavor. I use Wilton paper muffin cups, because they don't stick to the dough.

I use Philadelphia cream cheese, which is neutral and is exactly 8 oz (227 g) and it has to be the exact weight, because it is important that this mixture is thick and with a smaller amount it will not be. I measure with an electronic scale.

The Cupcake with Cocoa and Cream Cheese are amazing!

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