Chocolate Cheese Cupcake

* السلام عليکم *


 こんにちは q(^_~)p

weekend was so-so.. sebab mama dah selamat siapkan kerja yang sepatutnya by jumaat, maka sabtu dan ahad adalah melepak kat rumah aje.. uuu.. sabtu sempat juga membaking.. hehe.. sebab barang2 dah ada maka tak payah keluar2 dari rumah pun.. bontot berat 2 hari sebab kemalasan.. cuma semalam mama start batuk.. geram sebab bunyi kosong kong kong kong.. tensi ok.. malam tadi siap idung sumbat, batuk2.. ya allah, memang tak boleh buat kerja.. alhamdulillah pagi ni ok sikit.. so kena double kerja sebab lusa dah nak ngadap cikgu besar.. T_T

so, last saturday mama buat ni.. thanks to kak yan untuk resepi yang memang senang, mudah dan sedap!! boleh buat lagi.. resepi asal dari joyofbaking

first batch

Black Bottom Cupcakes Recipe/ Chocolate Cheese Cupcake -- I made half batch of this and got 12 medium cupcakes


Cream Cheese Filling:

8 ounces (227 grams) full fat cream cheese, room temperature - 120gm
1/3 cup (65 grams) granulated white sugar - 30gm
1 large egg
1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

1 1/2 cups (195 grams) all purpose flour - 140gm
1 cup (200 grams) granulated white sugar - 100gm
1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed) - 24gm
1 teaspoon baking soda
1/4 teaspoon salt

1 cup (240 ml) water - 140ml
1/3 cup (80 ml) vegetable, corn, or canola oil (or other flavorless oil) - 50ml
1 tablespoon white vinegar - 1/2 tbs
1 teaspoon pure vanilla extract - 1/2 tsp

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. -- 170 Degrees C

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: First, in a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake. (each cup I put 2 tablespoon of choc batter and 1 tablespoon of cream cheese)

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.

The cupcakes can be stored in the refrigerator for about 3 - 4 days.

Makes 12 large cupcakes