Wednesday, July 25, 2007


Another simple yet chiz-choc-licious recipe. Right down to the belly like my friends said.

Try to use a variaton cake mould instead of ordinary cupcakes tin then bake it Ala Au-Ban-Marie. It will give a "different" textures to the cupcakes ;)

Chocolate Cheese-Cake Swirl Cupcakes

Prep Times: 30 minutes
Start to Finish: 1 Hour 5 Minutes
Servings: 30 cupcakes

1/3 cup sugar
250 grams cream cheese, softened
2 small eggs
½ cup semisweet chocolate chips
2 ¼ cups all purpose flour
1 ¼ cups sugar
¼ unsweetened baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 ¼ cups water
½ cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla

Heat oven to 350*F. Line 16 regular-size muffin cups with baking cups. In medium bowl, beat 1/3 cup sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in eggs. Stir in chocolate chips; set aside.
In large bowl, beat all remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Reserve 1 ½ batter.
Fill each muffin cup with about 1 rounded tablespoonful batter (1/3 full). Spoon 1 tablespoons cream cheese mixture onto batter in each cup. Top each with about ½ rounded tablespoon reserved batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean

>These cupcakes with a cream cheese swirl are great for picnics. They can be made the day before, so you can have them ready to serve to kids of all ages!
>Based on my experiences, these cupcakes just go in a blink! :DD

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Thanks for "icip - icip" ya...