| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, softened
- 3/4 cup sugar, plus 2 tablespoons
- 1 egg, at room temperature
- 2/3 cup milk, at room temperature
- 3 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 tablespoons mini semisweet chocolate chips
- 2 tablespoons chopped walnuts
- Ganache frosting, recipe follows
- 3/4 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 teaspoon instant espresso powder, optional
Instructions
- Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside.
- In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips and walnuts.
- Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible).
- Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.
- Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.
- Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.
- Yield: 1 cup
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Inactive Prep Time: 5 minutes
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 295 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 23 g |
| Protein | 4 g |
| Cholesterol | 51 mg |
| Sodium | 171 mg |
Reviews
My husband and I were disappointed in this recipe. It sounded great & the cupcakes were beautiful but they lacked flavor. We thought they the taste was very flat.
When I first made these I had a friend reading the recipe to me and she accidentally had me mix the cream cheese into the batter. It cooked fine and tasted great!
Tried it for the first time and it came out as the richest flavored chocolate cupcakes I’ve ever made…Decorated them with a chocolate covered coffee beans for an extra touch..
I love making this recipe….. A couple tricks though….sift the dry ingredients together, and double the cheesecake filling 🙂
These are absolutely fabulous! I made them my work Christmas party and everyone loved them!! I followed the recipe as is and they turned out great. Ganache frosting was my favorite.
More like a chocolate muffin. Very semi sweet, I usually add less sugar then recipes call for but this one I’d add more. Maybe some agave nectar so it’s a healthier sugar. :
Fabulous. The taste was amazing. I took them to a neighborhood gathering and everybody raved about them. They were incredible.
I made these cupcakes last weekend and they were a hit! I do have a couple of minor tweaks though to make them even better. You only need a pinch or two of salt. I made a double recipe and 1 teaspoon of salt was too much w/the marriment of the cocoa powder. It gave the batter/cake a stronger whiff of salt that it needed. The ganache was on point! I could not find espresso powder so I did have to opt for instant coffee powder but it still hit all the right notes. Also, the batter needed a bout another 1/2 cup of milk per batch, or 1 extra cup for a double batch. The batter was soooo thick!! Another cool thing I did w/my leftover batter was put it into a small cake pan and baked it. Spread ganache over the top and set it in the frig. Then finally melted Bakers milk chocolate over it and set it in the frig again. Best cake ever! The milk chocolate made a hard shell and I just cut the finished product into bars when it was time to serve. Yum!
These turned out so incredibly decadent, and they are so easy to make! I, too, increased the amount of milk to 3/4 cup and eggs to 2, as well as cream cheese to 6 ounces. It made 12 large, incredibly moist cupcakes. The ganache was a little too runny (I realize ganache should be runny, but it should not immediately drip off of the cupcakes, so I added extra chocolate chips to the cream to make it a bit thicker. With these modifications, the cupcakes were a raving success!
Instead of ganache I made white chocolate cream cheese frosting, amazing. My family loved it!