Monday, November 30, 2009

Black n White YuM YuM YuM CuPcAkEs...

Black n White YuMmY Cupcakes...

These little tasty devils speak for themselves and taste fabulous- be careful when making the cream cheese filling to not add any more than what is called for in the directions, and do not whip longer than necessary. You will have a definite crowd pleaser on your hands, feel free to double the recipe if needing more; however i will caution you that these are dense, super rich and having too many around could be a major problem...EnJoY!

Cream Cheese Filling:
8 ounces cream cheese, room temperature
1/3 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:
1 1/2 cups all purpose flour
1 cup light brown sugar
1/3 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F and line 12 muffin cups with paper liners, or generously spray each cup with a non stick vegetable spray.
Cream Cheese Filling: with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes:
In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake. Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch. These cupcakes can be stored in the refrigerator for about 3 - 4 days.

Makes 12 cupcakes