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Every year at Christmastime, David turns our kitchen for the month of December into a factory and makes quite literally hundreds and hundreds of these cupcakes to give away as gifts. People usually start demanding mid-November, “Where are my cupcakes?” They’re that good.

He always uses the silver foil cupcake liners–David says one cannot use the paper ones for this and he isn’t here to ask why, so just take my word for it.

Edit: David says the paper ones stick to the cupcakes which is why you can’t use that kind.

My personal preference is to freeze some, and eat them directly out of the freezer.


Chocolate Cupcakes with Cream Cheese Chocolate Chip Filling

Preheat oven to 350 degrees, and set up 36 cupcake liners so they’re ready to go. (David puts the liners into cupcake pans, but evidently those liners can be set up on a cookie sheet, instead.)

CREAM CHEESE FILLING
Beat together until smooth:
16 oz softened cream cheese (do not used whipped cream cheese)
3/4 cup white sugar
1 egg

Stir in a 12 oz. bag of semi-sweet chocolate chips. Set aside.

CHOCOLATE BATTER
Mix together in giant bowl:
3 cups flour
2 cups brown sugar (packed)
2 teaspoons baking soda
2 teaspoons salt
1/2 cup Hershey’s baking cocoa

To the combined dry ingredients, add:
2 cups vegetable oil
2 1/3 cups water
2 tablespoons white vinegar
2 tablespoons vanilla extract.

Using an electric mixer, or a whisk if you’re exceptionally determined, beat until well combined and smooth.

Pour chocolate batter into the cupcake liner cups about 2/3 full. Place a good sized dollop (a heaping teaspoon) of filling into the center of each cupcake. Bake for 35-40 minutes and cool on a wire rack.

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