- Portion size 12 servings
- Credits : Canadian Living Magazine: June 2010
MethodFilling: 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