Chocolate and Cream Cheese Cupcakes

Actually I thought I might not be able to join in this post-it-together event, I was so busy that I was thinking no choice I have to give it a pass. However I managed to squeeze in some of my times to do this baking, I dun have time to check out for other recipes so I just used one of my all-time favourite to modify it.

My cupcakes' look weird due to the overflow of the batter, no time to bake another batch so just bear with the look :p.



Ingredients : Yield about 18 cupcakes, diameter 5 cm

Cream Cheese Batter
300g cream cheese, softened
50g castor sugar
1 egg
1. Beat cream cheese with sugar until light and fluffy
2. Beat in egg until well incorporated and set it aside
 
Chocolate Batter
250g butter, softened
160g sugar
4 eggs
4 tbsp cocoa powder
160g self-raising flour
1.25 tsp baking powder
1.25 tbsp chocolate milk
some chocolate chips

Method:
1. Sieve flour, baking powder and cocoa together and put aside
2. Beat butter and sugar until light and fluffy
3. Add egg, one at a time and beat until well incorporated into mixture
4. Fold flour mixture and chocolate milk alternatively into egg mixture.
5a. Fill up the cupcake cases 50% full with chocolate batter, use chopstick to "dig" a hole in the middle and then scoop 1 tbsp of cream cheese batter into it, sprinkle some chocolate chips on it.
5b. Or you can scoop 1 tbsp of chocolate batter into the cupcake cases, then scoop 1 tbsp of cream cheese batter then follow by another 1 tbsp of chocolate batter to fill up only 60-70% of the cupcake case. Then sprinkle chocolate chips on top of the batter.
6. Bake in pre-heated oven at 180C for about 15 mins or until the skewer comes out clean. ( I think my oven's top heat element is too hot, thus some of the cupcakes actually a bit charred.


Notes :
1. 300g of cream cheese actually quite a lot, for my cupcake, 60% is chocolate cake and 40% cream cheese. If you prefer the cream cheese to be lesser, you can cut down to 200-250g.
2. I had scooped too much batter into the cupcake cases, when I scooped in the 1 tbsp of cream cheese batter, the cupcake cases were about 80% filled.
3. The original recipe actually used method 5b but I want the cream cheese batter to be seen, I want to have the contrast of 2 colors of the batter to be shown at the cake top, and I added some chocolate chips in to make it look more attractive, so I came out with method 5a instead. 
4. When baking, the chocolate batter raised, the cream cheese sank, and I had filled too much batter, so the chocolate batter overflow out and yield weird shape of the cake top.
5. If the cupcake cases are 60-70% fill, should be able to yield 20 or more cupcakes with diameter 5cm.
6. I used the same mixing bowl to beat the butter and sugar after beating the cream cheese batter, without washing the mixing bowl.


Verdict?
Although this baking is not very successful in the look, but the taste does not compromise, the cupcake is still very delicious. The chocolate cake is soft and moist, the cream cheese is creamy, it tasted heavenly with this combination.

This post in joining Best Recipes for Everyone December Event : My Little Cupcakes

Hosted by Xuan Hom’s Mum Kitchen Diary