Yield: 12 cupcakes
Tips: These used to be very common when I was a kid, but
I haven't seen them around much lately. That's a shame, because
they're uncomplicated, fun cupcakes, perfect for a kid's birthday
party or a baking project with young helpers or an easy dessert
anytime. A very basic cake batter is divided among cupcake tins,
and a dollop of a simple cream cheese filling is spooned atop
each cupcake. During baking, the filling sinks to the bottom
of the cupcake. To dress these up a bit more, consider the optional
no-fuss glaze and garnish; if you don't have time for that,
the cupcakes will be fine with a simple sift of confectioners'
sugar on top of each just before serving.
need a 12-cup, standard-size muffin tin and 2-1/2 inch paper
cupcake/muffin liners (commonly available in markets). The finished
cupcakes must be refrigerated; store them in the fridge for
up to two days, or freeze for longer storage (thaw, still in
wrappings, in the refrigerator). Conveniently, these seem to
taste best when cold.
4 ounces cream cheese, softened
2 Tbsp. granulated sugar
1 tsp. vanilla
1/4 cup (1-1/2 ounces) miniature semisweet chocolate chips
1-1/3 cups all-purpose flour 1 cup granulated sugar
1/3 cup nonalkalized (not Dutch process) unsweetened cocoa
3/4 tsp. baking soda
Optional: 1 tsp. instant espresso powder
3/4 cup buttermilk
1/4 cup tasteless vegetable oil
1 Tbsp. dark rum OR water
2 tsp. vanilla
3 ounces good-quality semisweet chocolate, finely chopped
Few grains salt
1/3 cup heavy cream
White or milk chocolate chips (miniature chips look especially
rack to center of oven; preheat oven to 475 degrees F (yes,
475 degrees!). Line the cups of a standard-size, 12-cup muffin
tin with paper liners. Set aside.
Cream Cheese Filling: Place softened cream cheese, granulated
sugar, and vanilla in small bowl. With small wire whisk, beat
until combined and cream cheese is smooth (you can use a hand-held
electric mixer for this; beat the mixture at a low speed). With
a spoon, stir in chocolate chips. Set aside.
Cupcake Batter: Into medium or large bowl, sift together flour,
sugar, cocoa powder, baking soda, optional instant espresso
powder, and salt. With spoon or large whisk, blend until dry
ingredients are evenly-colored.
small bowl or liquid measuring cup, combine buttermilk, oil,
rum (or water), and vanilla. All at once, add liquid ingredients
to sifted dry ingredients. With whisk or hand-held electric
mixer at low speed, beat just until well-combined, about 30
seconds (there may still be a few small lumps in the batter--OK).
For ease in handling, transfer batter to small pitcher or liquid
measuring cup of at least 2-1/2 cup capacity.
batter evenly among lined muffin cups. Using about a heaping
teaspoon (not a measuring teaspoon) for each, divide the cream
cheese filling among the cups as evenly as possible. Place the
Filling on top of the batter in the middle of each cupcake.
The cups will be almost full--OK.
in preheated oven and close door; IMMEDIATELY REDUCE OVEN TEMPERATURE
TO 375 DEGREES F!! Bake 17 to 20 minutes, until a cake tester
inserted near the center of a cupcake emerges with only a few
moist crumbs clinging to it. Do not overbake. Remove muffin
tin to cooling rack. As quickly as possibly, gently and carefully
remove cupcakes from muffin tin. Allow to cool completely on
cooling rack before glazing. The cupcakes may have slight depressions
in their centers--OK.
start the glaze shortly after removing the cupcakes from the
oven as both it and the cupcakes must be cooled to room temperature
before they can be combined. For Glaze: In small heatproof bowl,
combine chopped chocolate and salt. In small, heavy-bottomed
saucepan, heat cream over low heat, stirring often, until very
hot. Remove from heat. Pour about half of hot cream over chocolate.
Allow to stand for a minute or two, then stir or whisk gently
until smooth. (If necessary, place bowl of chocolate over simmering
water on low heat--water should not touch bottom of bowl---and
stir until melted and smooth. Remove from heat and hot water.)
Gradually stir in remaining cream.
glaze to room temperature, stirring or whisking gently occasionally.
When glaze and cupcakes have both cooled completely, place a
very well-rounded teaspoon (not a measuring teaspoon) of glaze
in the center of each cupcake (if the glaze is warm, it will
probably run off the sides). You can either spread the glaze
to cover the entire top of the cupcake, or spread it slightly
to leave an unglazed perimeter. To garnish, before the glaze
sets, sprinkle the glazed part of each cupcake sparingly with
mixed white and milk chocolate chips.
in refrigerator for up to two days. Freeze for longer storage.
© Stephanie Zonis provides the above information to anyone,
copyright on all text. This means that you may not:
distribute the text to others without the express written permission
of Stephanie Zonis; "mirror" or include this information
on your own server or documents without my permission; modify or
re-use the text on this system. You MAY: print copies of the information
for your own personal use; store the files on your own computer
for your personal use only; reference hypertext documents on this
server from your own documents.