Cream Cheese Crater Cupcakes

Cream Cheese Crater Cupcakes Image by: Cream Cheese Crater Cupcakes Author: Canadian Living

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: June 2010

Ingredients

  • 1/3 cup boiling water
  • 1 teaspoon instant espresso powder
  • 2 oz bittersweet chocolate chopped
  • 1/4 cup buttermilk
  • 1/4 cup unsalted butter softened
  • 2/3 cups granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/3 cup cocoa sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 pinch salt
Filling:
  • 1/2 cup cream cheese softened
  • 1/4 cup granulated sugar
  • 1/4 teaspoon vanilla

Method

Filling: In bowl, beat together cream cheese, sugar and vanilla; set aside.

In small bowl, whisk boiling water and espresso powder into chocolate until smooth. Let cool slightly. Stir in buttermilk.

In large bowl, beat butter until light and fluffy; gradually beat in sugar. Beat in egg and vanilla.

In separate bowl, whisk together flour, cocoa, baking soda, baking powder and salt; beat into butter mixture alternately with chocolate mixture, making 3 additions of dry ingredients and 2 of chocolate.

Divide evenly among 12 paper-lined muffin cups. With spoon, make indentation in centre of each. Spoon about 1 tbsp (15 mL) filling into each.

Bake in 350°F (180°C) oven until tops are firm to the touch, about 20 minutes. Let cool.

Nutritional facts Per cupcake: about

  • Sodium 105 mg
  • Protein 3 g
  • Calories 206.0
  • Total fat 10 g
  • Potassium 104 mg
  • Cholesterol 37 mg
  • Saturated fat 6 g
  • Total carbohydrate 28 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cream Cheese Crater Cupcakes

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