So I’ve been wanting to make these cupcakes for quite some time now and I’m so glad that I did. I wanted to make cupcakes that I could take back to school easily without messing them up during transit so I thought these cupcakes would be perfect since they have no frosting. I wish mine looked as pretty as Annie’s do at Annie’s Eats but mine still tasted so good! I have a feeling that that I mixed the cream cheese for too long and it got thinner than I would have liked which is why you can’t see any of the chocolate on the top.. so next time I will try to not mix for such a long time. However, the cream cheese and chocolate combination was amazing. I had a little bit of extra cream cheese mixture which was alright with me because i ate it while the cupcakes were in the oven =). Everyone should definitely make these especially if you need a great dessert to bring somewhere and don’t want frosting to be an issue. Oh by the way, this is the first thing I’ve made during the day so I finally got a picture during daylight and it makes quite a difference. (My photography skills are awful by the way. We can only hope that I improve!)
For the filling:
8 oz. cream cheese, at room temp.
1/3 cup granulated sugar
1 large egg, at room temp.
2. oz bittersweet chocolate, coarsely chopped
For the cupcakes:
1 1/2 cups all purpose flour
1 cup firmly packed light brown sugar
5 tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 cup water
1/3 cup vegetable oil
1 tbsp. white or cider vinegar
1 tsp. vanilla extract
Preheat the oven to 350 degrees F. Adjust a rack to the center of the oven. Line a 12-cup muffin tin with cupcake liners.
For the cupcakes, sift together the flour, brown sugar, cocoa powder, baking soda and salt in a medium bowl. In a separate bowl mix together the water, oil, vinegar and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients until smooth (Do not over-stir the batter!). Set the batter aside.
For the filling, beat together the cream cheese, granulated sugar, and egg until smooth. Try not to overmix because I think that is why mine got thin and took over the top of every cupcakes. Stir in the chopped chocolate.
Divide the batter among all the cups. Spoon some filling into the center of each cupcake. The cupcakes will be filled almost completely which is fine so don’t worry! Bake in the oven for 25 minutes or until the tops are a light golden brown and feel springy when touched. These will keep for 2-3 days unrefrigerated in an airtight container.
Source: Recipe from Annie’s Eats