Chocolate/Cream Cheese Cupcakes

People are always so surprised when they bite into these! The rich chocolate flavor, the cream cheese surprise, the creamy buttercream and the extra chewy note of the candy on the top…you can’t do better than that!

Deeply Delicious Chocolate/Cream Cheese Cupcakes

  • Servings: 6 dozen mini cupcakes
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1 cup (236 g) water
1/3 cup (72 g) canola oil
1 T. white vinegar
1 tsp. vanilla
1-1/2 cups (180 g) all-purpose flour
1 cup (200 g) granulated sugar
1/4 (25 g) good quality baking cocoa
1 tsp. baking soda
1 tsp. salt

In a large bowl, combine the water, oil, vinegar and vanilla. Combine the remaining ingredients; add to the liquid mixture and mix well (batter will be thin).

1 8-oz package (120 g) cream cheese, softened
1 large egg
1/ 3 cup (35 g) granulated sugar
1/ 8 tsp. salt
1 cup (6 oz. or 150 g) semi-sweet chocolate chips

In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside.

Spoon batter into greased or paper lined miniature muffin cups to the halfway mark. Spread a dollop of filling over the top (spreading from side to side) and then cover with a little more chocolate batter. I like it when the cream cheese filling reveals itself in a bite!

Bake at 350 for 18-23 minutes or until a toothpick inserted in cupcake portion comes out clean. Cool for ten minutes before removing to wire racks to cool completely.

Cupcakes adapted from

Chocolate Buttercream Frosting

  • Servings: ? cups
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This will definitely make more than you need for the mini-cupcakes, but it freezes extremely well (I freeze it right in the icing bag) and is very useful for future cupcake or cake making!

1/2 pound (227 g) bittersweet chocolate, chopped into chocolate chip size
12 oz. (300 g) semisweet chocolate
3/4 cup egg whites (4-5 extra large eggs), at room temperature
1-1/2 cups (150 g) granulated sugar
1/4 tsp. cream of tartar
3/4 tsp. kosher salt
1-1/2 pounds ­­(680 g) unsalted butter, at room temperature
3 tsp. (15 ml) pure vanilla extract
3 tsp. instant espresso powder, dissolved in 1-1/2 tsp. water
3 T. (44 ml) dark rum, optional

Chop the chocolates and place them in a heat-proof bowl set over a pan of simmering water. Stir until melted and set aside until cooled to room temperature.

Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

Add the butter, 1 T (14 g) at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso and rum, if using, and mix for one minute or until the chocolate is completely blended in. If the butter seems very soft, allow it to cool and beat it again.

Top with chocolate/vanilla creams or chewy chocolate of your choice.

Buttercream adapted from Judith Weinstock, Kingston Hotel Cafe Cookbook.


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