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!
