Wednesday, March 19, 2008

Black & White Cupcakes


This recipe is originally from Buttercup Bakes at Home, but I had seen the recipe on Bake or Break. I altered the recipe, as I didn't have chocolate chips and used reduced fat cream cheese. The changes I made actually reduced the cooking time to 16-20 mins.

I actually was very happy with the way this recipe turned out. It had the perfect amount of sweetness and the perfect amout of richness. These will be perfect to take into the office tomorrow.

8 ounces cream cheese, softened (I used reduced fat)
1 large egg, at room temperature
1/3 cup plus 1 cup granulated sugar
1 cup miniature semi-sweet chocolate chips (I omitted)
1 & 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1/3 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 16 to 20 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool completely.

Makes about 24 cupcakes.


Katie said...

Oh my gosh, Erin. These look ssoooo good. i could really sink my teeth into one of these right now!

Sylvie said...

Your co-workers are very lucky.

Elizabeth said...

Found you on Foodbuzz-you live in Lansing? Me too!

Liz said...

I am so excited to have found your blog and I am so ready to make those spinach pies. However, everything you make looks totally delicious.

I'm adding you to my blogroll immediately.