Chocolate Cream Cheese Cupcakes

Summary
Prep time	20 min
Cook time	20 min (+10 min cooling)
Source	Bon Appetit (March 2009)
Yield / serves	12 cupcakes
Rating	Delicious

Ingredients

Filling

• 8 oz cream cheese (1 package)
• 1 large egg
• 2 T sugar
• 1/2 t salt
• 1/2 t vanilla extract
• 1/4 c mini semisweet chocolate chips

Cupcakes

• 1 c all purpose flour
• 3 T sifted unsweetened cocoa powder
• 3/4 t baking powder
• 1/2 t coarse kosher salt
• 1/8 t baking soda
• 3/4 c + 2 T sugar
• 1/2 c unsalted butter, room temperature
• 2 large eggs
• 1 t vanilla extract
• 3 oz bittersweet chocolate, chopped, melted, warm
• 1/2 c whole milk

Preparation

Filling

Using an electric mixer, beat the cream cheese in a medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in the chocolate chips.

Cupcakes

Preheat the oven to 350° F. Line a standard muffin pan with 12 paper liners. Whisk first 5 ingredients in a small bowl. Using an electric mixer, beat the sugar and butter in a large bowl until fluffy. Beat in the eggs. Stir in vanilla and chocolate; beat at high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend. Divide batter among cups, filling 1/3 full. Using tablespoon, hollow out center of each cupcake. Place 1 heaping tablespoonful cream cheese filling in each center.

Bake cupcakes until toothpick inserted into center (but not cream cheese filling) comes out clean, about 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.