Wacky cheese cupcakes 巧克力芝士小蛋糕



Frankly, after updating my blog for so many years, I started to feel lazy to keep up the same pace like last time. And seeing many of my blogger friends slowly quit the blogging world, I feel a bit lonely here....maybe I need to take a break from blogging one day..
Back to this post, I bought a 500g of cream cheese the other day due to better price if buy more. After use half to make a Japanese cotton cheesecake for my mother's Birthday. I have to search for a nice recipe to use the leftover, and found this old recipe.

I filled up the batter too much (over explored after baked), next time have to fill about 60% full.. 

 

Chocolate and Cream cheese, they go well very together, thumbs up!

Wacky cheese cupcakes 巧克力芝士小蛋糕

*makes 9 muffin cases (55mm diameter) 

Chocolate Cupcakes

100g all purpose flour

70g granulated white sugar

15g unsweetened cocoa powder ( I use Valrhona cocoa powder)

1/2tsp baking soda

1/4tsp fine salt

120g water

40g corn oil

1tsp white vinegar 

Cream Cheese Filling

125g cream cheese at room temperature

30g granulated white sugar

1tbsp lemon juice 

Method 

1. For cream cheese filling, with a hand mixer, beat the cream cheese until smooth.

2. Add the sugar n lemon juice and beat until creamy and smooth. Set aside.

3. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.

4. in a separate bowl mix in water, oil, vinegar.

5. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.

6. Divide the batter evenly among the 9 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

7. Bake in the preheated oven 170C for about 25 minutes, or when a toothpick inserted into the chocolate part of the cupcake will come out clean. 

Recipe adapted from Jane’s corner, with minor changes