Chocolate Cream Cheese Cupcakes

Name: Chocolate Cream Cheese Cupcakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 20
Cuisine: American
Ingredients: 3 Tbsps baking cocoa; 1 teaspoon baking soda; 118 milliliters butter, melted; 79 milliliters canola oil; 887 milliliters confectioners sugar; 227 grams package cream cheese, softened; 1 egg; 355 milliliters all-purpose flour; 6 Tbsps milk; 79 milliliters chopped pecans; 1 teaspoon salt, divided; 170 grams cup semisweet chocolate chips; 355 milliliters sugar, divided; 1 teaspoon vanilla extract; 237 milliliters water; 1 Tbsp white vinegar

Chocolate Cream Cheese Cupcakes requires around 55 minutes from start to finish. For 44 cents per serving, you get a dessert that serves 20. One portion of this dish contains about 3g of protein, 17g of fat, and a total of 363 calories. This recipe is typical of American cuisine. Head to the store and pick up vinegar, confectioners' sugar, semisweet chocolate chips, and a few other things to make it today. Kosher for Passover Chocolate Cupcakes: Flourless Chocolate Cupcakes with Chocolate Cream Cheese Frosting, All American BBQ Cupcakes: Smoky Chocolate Cupcakes with Sweet Corn Cream Cheese Frosting, and Chocolate Angel Food Cupcakes with Chocolate Cream Cheese Whipped Cream are very similar to this recipe.

Instructions

For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside.

Ingredients you will need

Chocolate Chips

Cream Cheese

Sugar

Salt

Egg

Equipment you will use

Mixing Bowl

In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened.

Ingredients you will need

Baking Soda

Vinegar

Cocoa Powder

All Purpose Flour

Sugar

Water

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each.

Equipment you will use

Muffin Liners

Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.

Ingredients you will need

Powdered Sugar

Cupcakes

Frosting

Vanilla

Butter

Pecans

Cocoa Powder

Milk

Equipment you will use

Mixing Bowl

Equipment

Ingredients

Servings:

3Tbsps

baking cocoa 1teaspoon

baking soda 118milliliters

butter, melted 79milliliters

canola oil 887milliliters

confectioners' sugar 227grams

package cream cheese, softened 1

egg 355milliliters

all-purpose flour 6Tbsps

milk 79milliliters

chopped pecans 1teaspoon

salt, divided 170grams

cup semisweet chocolate chips 355milliliters

sugar, divided 1teaspoon

vanilla extract 237milliliters

water 1Tbsp

white vinegar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "