Chocolate Cream Cheese Cupcakes
Chocolate Cream Cheese Cupcakes are the ultimate fantasy dessert for chocolate and cheesecake lovers. Dark and moist chocolate cupcakes unite with luscious cheesecake to create a heavenly combo.
Ingredients
CREAM CHEESE MIXTURE
- 170 g Cream cheese (room temperature) ¾ cup
- 75 g Sugar powdered 3/8cup
- 1 egg (room temperature) room temperature large size
- a pinch salt
- 1½ tsp Vanilla extract
CHOCOLATE CUPCAKE BATTER
- 60 g Butter (room temperature, unsalted) 4½ tbsp.
- 20 g Vegetable oil 1½ tbsp.
- 130 g Sugar(granulated) ⅔ cup
- 120 g All-purpose Flour 1cup
- 30 g Cocoa powder ⅓ cup
- 83 g Milk (room temperature) ⅓ cup
- 2 Eggs (room temperature) large size
- 1½ tsp Vanilla Extract
- 1/2 tsp Baking powder
- ½ tsp Baking soda
- 1/4 tsp salt
Instructions
PREP
- Preheat the oven to 180℃/350℉. Line a cupcake tray with liners.
CREAM CHEESEMIXTURE
- In a medium bowl, put cream cheese,egg, powdered sugar, vanilla extract, and a pinch of salt. Beat with awhisk/hand mixer/stand mixer till well combined. Scrap the sides of the bowloccasionally for proper mixing. Set aside.
CHOCOLATE CUPCAKE BATTER
- In a large bowl put butter andgranulated sugar. Mix till well combined. You can employ a whisk/handmixer/stand mixer for this.
- Add oil, milk, eggs, and vanillaextract and mix on medium speed till well combined.
- Sift in all-purpose flour, cocoapowder, baking powder, salt, and baking soda. Combine well with a spatula.
Assembly
- Fill cupcake liners halfway full (1-2tbsp) with chocolate cupcake batter.
- Fill the remaining part with 1-2 tspof cream cheese batter.
- Portion a small amount of theremaining chocolate batter over the top cream cheese layer. Use atoothpick/skewer to swirl the batter together.
- Sprinkle some chocolate chips ontop(optional).
- 10.Bake in thepreheated oven at 180℃/350℉ for 18-20 minutes. Let them cool in the pan itselffor 10-15 minutes. Then transfer to a wire rack to cool completely beforeserving