I have a block of Philadelphia cream cheese that needs to be cleared by the end of this month! It was given to me by a good friend. Why does she has such a big block of cream cheese? Because her dad’s friend works in Philadelphia company and thus pass him a block to try it! @_@”|
Seriously, sometimes, Singapore uncles are really funny! Haha..
Without further ado, I quickly find recipes to conquer this block of cream cheese! Oh gosh, there are so many on the internet that deals with cream cheese. So many that I didn’t know which one to start from! Nevertheless, decided to choose those recipes that I have the most of the ingredients available at home.
As I have recently bookmarked this I am baker website, decided to search from the webby and I found this easy to make cupcake recipe that uses chocolate and cream cheese! Without further ado, I quickly get started with this cupcake!
Something interesting happened along the way when I was making this cupcake. The recipe actually calls for an egg, but I somehow missed out the egg. It was only during the scooping of the cream cheese into the cupcake, then I noticed that the cream cheese mixture seems to be kinda dry and is a lump!
After the first batch, the cream cheese that is on the top did burnt a little bit. Then I decided to maybe just top a bit of the chocolate mixture, then add the cream cheese mixture, then add the chocolate mixture. This time round, the cream cheese is not burnt, but the cupcake is awfully dark.
Then there more cream cheese mixture than chocolate mixture, again, I try to “ke kiang” (act smart). I pour the cream cheese mixture into the chocolate mixture to combine it! With these “enhancement” that I have made, I have 3 different types of cupcakes! Haha!
Hubby tried the “burnt” cream cheese version and the combined version. The winner is, combined version! I will do it again with egg next time! Here’s the recipe, I have made quite some adjustment to suit my taste and the recipe has been converted to metric conversion.
- 224g cream cheese softened
- 1 egg at room temperature
- 40g white sugar
- 175g bittersweet chocolate chips
- 190g all-purpose flour
- 150g white sugar
- 20g unsweetened cocoa powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/8 tsp cream of tartar
- 235ml water
- 80ml vegetable oil
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 40g sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/8 teaspoon cream of tartar. Make a well in the center and add the water, oil, vinegar and vanilla.
- Stir together until well blended.
- Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.