(Food) Chocolate Cream Cheese Cupcake

About two months ago, I invited a couple of friends to our house so we could bake this recipe at home. One of them finished a baking class so I thought I could get some tips from her regarding techniques to ingredients tweaking. Thank goodness I asked her to come because the end product of this revised recipe was delicious, moist and savory.

Here's the link for the original recipe and below is our slightly tweaked version.

Mmmm, yum!

 Chocolate Cream Cheese Cupcake

Ingredients

1 pack cream cheese, softened
1 egg, slightly beaten
1/3 cup brown sugar, packed 
1 pinch salt
1 (6 ounce) chocolate chips
1 1/2 cups flour
1/4 cup cocoa
1/2 teaspoon salt
1 cup milk
1/2 cup oil
1 tablespoon vinegar
1 teaspoon vanilla

Instructions

In a small bowl, combine first four ingredients.
Add chocolate chips and set aside.
Combine flour, cocoa and salt in a medium bowl.
In a large bowl, mix milk and vinegar then stir to curdle milk.
Add oil and vanilla to the liquid mixture.
Mix flour mixture into the liquid ingredients slowly until combined thoroughly.
Fill muffin tins, lined with paper cups 1/2 full with this mixture.
Drop a large spoonful of cheese mixture on top.
Bake at 350F for 20 to 25 minutes.

These were seriously so yummy that I had to stop myself from eating a lot. And the cupcakes stayed moist even after a few days. You honestly don't have to worry about making a huge batch because these cupcakes keeps well in the refrigerator. However, for those with sweet tooth out there, you might find the sweetness of the cupcake bread a bit lacking but the cream cheese mixture does compensate for that so you can add more of it as you desire.

The more, the merrier!

Happy baking and until next time!

Posted in: Food, Life