Cream Cheese Crater Cupcakes
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Cream Cheese Crater Cupcakes
Photography by Yvonne Duivenvoorden
This recipe makes 12 cupcakes servings
Nutritional Info |
|
|---|---|
| Per cupcake: about | - |
| cal | 206206 cal |
| pro | 3 g3g pro |
| total fat | 10 g10g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 28 g28g carb |
| fibre | 2 g2g fibre |
| chol | 37 mg37mg chol |
| sodium | 105 mg105mg sodium |
| potassium | 104 mg104mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 99 iron |
| vit A | 88 vit A |
| folate | 1212 folate |
- Preparation time: 10 minutes
- Cook time : 20 minutes
- Total time : PT30M
Ingredients
- 1/3 cup boiling water 1/3 cup boiling water
- 1 tsp instant espresso powder 1 tsp instant espresso powder
- 2 oz bittersweet chocolate , chopped2 oz bittersweet chocolate, chopped
- 1/4 cup buttermilk 1/4 cup buttermilk
- 1/4 cup unsalted butter , softened1/4 cup unsalted butter, softened
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 1 egg 1 egg
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/3 cup cocoa , sifted1/3 cup cocoa, sifted
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1 pinch salt 1 pinch salt
- Filling:
- 1/2 cup cream cheese , softened1/2 cup cream cheese, softened
- 1/4 cup granulated sugar 1/4 cup granulated sugar
- 1/4 tsp vanilla 1/4 tsp vanilla
Preparation
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 sa< 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.
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 sa< 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.
Source : Canadian Living Magazine: June 2010
- Keywords : Snacks; Dessert; Chocolate; Buttermilk; Flour; Cream cheese; Bake; 300 calories;
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