Recipe courtesy of Gale Gand

Cream Cheese Stuffed Chocolate Cupcakes

Notes about the recipe: Here's a chocolate alternative to the perfect yellow cake for your wedding cupcakes. Vinegar keeps the cake tender as it inhibits gluten from developing when beating the flour in the batter.
  • Level: Intermediate
  • Total: 4 hr 35 min
  • Prep: 1 hr
  • Inactive: 3 hr
  • Cook: 35 min
  • Yield: 24 servings
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Ingredients

Fudgy Frosting:

1/2 cup butter

1 1/2 cups superfine sugar

1 1/2 cups cocoa powder

Pinch salt

1 cup heavy cream

1/2 cup sour cream

1 teaspoon instant coffee crystals

1 1/2 teaspoons vanilla extract

Confectioners' sugar, as needed

Filling:

4 ounces cream cheese

1/3 cup sugar

1 egg

1 teaspoon vanilla extract

2/3 cup semi sweet chocolate chips

Cupcakes:

3 cups all-purpose flour

2 cups sugar

1/2 cup cocoa powder

2 teaspoons baking soda

1 teaspoon salt

2 cups hot water

3/4 cup vegetable oil

2 teaspoons white vinegar

1 tablespoon instant coffee crystals

1 tablespoon vanilla extract

Regular or silver cupcake paper liners

Directions

Special equipment:
2 muffin tins
  1. Make the Fudgy Frosting: Melt the butter in a large saucepan. Stir in the sugar, cocoa, and salt. (It may look grainy or sandy.) In a bowl combine the cream, sour cream and coffee. Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains. The mixture should get hot to the touch but never simmer or boil. Remove from the heat and stir in the vanilla. Let cool until it thickens and becomes spreadable, about 3 hours. If too thin, stir in some confectioners' sugar.
  2. Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese. Add the sugar, egg, and vanilla and blend. Add the chips and mix a few seconds on low to just fold in.
  3. Make the Cupcakes: Preheat the oven to 350 degrees F. In a large bowl, whisk together the dry ingredients. In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla. Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps.
  4. Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter. Drop a heaping teaspoon of the filling into the center of each. Bake for 30 to 35 minutes. Cool the cupcakes completely. Frost the cupcakes with the frosting.
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