Cream Cheese Crater Cupcakes 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




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


  • Iron 9.0
  • Folate 12.0
  • Calcium 3.0
  • Vitamin A 8.0
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Baking & Desserts

Cream Cheese Crater Cupcakes