Unfortunately for me, I made a mistake during the baking process that resulted in the cupcakes turning out very different than they were supposed to. Because of my small family, I thought that cutting the recipe in half would be better for us, but I forgot to cut one important ingredient in half: the egg. Because of the special way these cupcakes are made, that resulted in a big change.
Hopefully your experience with these will be much better than mine. Next time I make them, I'll definitely pay more attention. I'll try again some day and add some updated photos along with these to show a better outcome!
This recipe was taken from Margarita Stewart.
For the cupcakes:
- 165g (1 1/2 cup) sifted flour
- 200g (1 cup) sugar
- 30g (1/4 cup) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 250ml (1 cup) water
- 80ml (1/3 cup) vegetable oil
- 1 tablespoon distilled vinegar
For the filling:
- 227g (8 oz) cream cheese
- 1 egg
- 50g (1/4 cup) sugar
- 170g (6 oz) semisweet chocolate chips
1. Preheat the oven to 177ºC (350ºF). In a large bowl, sift together the dry ingredients for the cupcakes (flour, sugar, cocoa powder, baking soda and salt).
2. Take a small bowl and combine the water, oil, vinegar and vanilla. Stir well and then add into dry ingredients and mix well.
3. In another bowl, beat the egg, and then add in the sugar and mix well. Put in the cream cheese, and use an electric mixer to mix thoroughly.
4. Add in the chocolate chips and stir with a spoon.
5. Add in paper cups in your muffin pan, and fill each cup half full of the cupcake batter.
6. In the centre of each cup, spoon in the cream cheese mixture. Yours should be a lot more solid than mine. It's supposed to stay in the middle, while the batter cooks around it and makes it into a filling rather than a top layer.
7. Bake the cupcakes for 25-30 minutes, until a toothpick inserted into the centre comes out clean. In the last five minutes of baking, I personally decided to sprinkle some chocolate bits onto the top as decoration.
When baked right, they are supposed to grow normally in size, keeping the cream cheese as a soft filling. Even though they didn't turn out right for me, they were still delicious and tasted great with some vanilla ice cream and powdered sugar on top.
I'd love to hear your experience with these cupcakes, so let me know how they turn out for you!