I had half a block of cream cheese leftover in my refrigerator and this recipe, from the June 2010 issue of Canadian Living, is perfect for using it up. The chocolate cupcake is moist and dark while the cream cheese filling is soft and tangy. They’re great for bringing to parties as there’s no messy frosting and they look good on a platter.
Cream Cheese Crater Cupcakes
- 1/3 cup (75ml) boiling water
- 1 tsp (5ml) instant espresso powder
- 2 oz (60g) bittersweet chocolate, chopped
- 1/4 cup (60ml) buttermilk
- 1/4 cup (60ml) unsalted butter, softened
- 2/3 cup (150ml) granulated sugar
- 1 egg
- 1/2 tsp (2ml) vanilla
- 1 cup (250ml) all-purpose flour
- 1/3 cup (75ml) cocoa, sifted
- 1/2 tsp (2ml) baking soda
- 1/2 tsp 92ml) baking powder
- 1/4 tsp salt
- 1/2 cup (125ml) cream cheese, softened
- 1/4 cup (60ml) granulated sugar
- 1/4 tsp (1ml) vanilla
- FILLING: In bowl, beat together cream cheese, sugar and vanilla; set aside.
- In small bowl, whisk boiling water and espresso powder into chocolate until smooth. Let cool slightly. Stir in buttermilk.
- In large bowl, beat butter until light and fluffy; gradually beat in sugar. Beat in egg and vanilla.
- In separate milk, whisk together flour, cocoa, baking soda, baking powder and salt; beat into butter mixture alternately with chocolate mixture, making 3 additions of dry ingredients and 2 of chocolate.
- Divide evenly among 12 paper-lined muffin cups. With spoon, make indentation in centre of each. Spoon about 1 tbsp (15ml) filling into each.
- Bake in 350F (180C) oven until tops are firm to the touch, about 20 minutes. Let cool.