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Categories:
chocolate cake paper all-purpose sugar baking soda cocoa powder salt water vegetable oil vinegar vanilla cream cheese cream cheese egg granulated sugar salt chocolate chips
Viewed: 49 - Published at: 5 years agoIngredients
- CHOCOLATE CAKE BATTER
- 70 mini paper cups or 120 miniature paper cups
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 cup cocoa powder
- 1 teaspoon salt
- 2 cups water
- 1 cup vegetable oil
- 2 tablespoons vinegar
- 2 teaspoons vanilla extract
- CREAM CHEESE TOPPING
- 1 (250 g) package cream cheese, softened
- 1 large egg, room temperature
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 1 (300 g) package miniature semisweet chocolate chips
Method
- Preheat oven to 350°F Prepare the mini muffin pans by inserting the mini baking paper cups.
- Chocolate Cake Batter:
- Sift all of the dry ingredients together in a large bowl. Combine the wet ingredients and mix into the dry ingredients until thoroughly blended, about 2 minutes. The batter will be thin. Refrigerate until ready to use.
- Cream Cheese Topping:
- Beat the cream cheese then add the sugar, salt and the egg and blend with electric mixer until smooth. Stir in the chocolate chips.
- Using a small cookie scoop, fill all of the prepared baking cups approximately 3/4 full with the chocolate cake mixture. Drop about a 1/2 teaspoon of the cream cheese filling on the centre of each cupcake. Bake for about 10 - 12 minutes or until they spring back. Make sure the cheese filling stays white--do not over bake.
- Cool the cupcakes on a rack then refrigerate.
- Yield depends on the size of the paper cups. Can also be baked in larger cups, simply adjust the cooking time.
