Tuesday 29 January 2013

Chocolate Cupcakes with Philadelphia cream cheese

I had this sweet little Angel Helena coming to visit us and as I heard that she loves Chocolate cakes, I made these here for her and so that they are not extreme chocoy I added some fresh cream cheese in it and believe me it was really divine!
These here have a taste of  fudge chocolate, yet one can feel the creamy yummy taste while biting in it : ) I used the normal bread spread salty cheese so the mix of sweet and very very light salty cream is really delicious, at least I found it very tasty and they were all gone faster than one could think : )
I searched this recipe from the net, where she added yoghurt to the muffins so I thought instead of yoghurt I can use fresh cream or something similar, so I thought of Philadelphia, was really a good thought ; ) So here is what I did, I took 1 ½ measurement more than it was given and added and subtracted according to my feeling.
I did not take 2 tsp of Soda and I used a bit more butter than it was given, which made the cupcakes soft and moist. They became a bit firm after 3-4 hours, obviously butter gets harder in the cold : )
I used my Cadbury bar for the topping by melting it in a double broiler. I made the buttermilk at home by using 1 ½  tbs of vinegar and I cup of milk, it is just perfect!
So let’s start to bake:
200gram plain flour
80 gram soft butter
150 ml butter milk
2 eggs
100gram sugar
2 tbs cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon powder
2 tsp vanilla sugar
80 gram Philadelphia cream cheese
2-3 tbs of Choco chips or chunks
( I added chunks of Cadbury)
For the coating
300gram Milk Chocolate
White Choco flakes for deco

*mix the cream cheese with the vanilla sugar and keep aside
*make the buttermilk, pour 1tbs of vinegar in a cup, add 1 cup milk
Let it stay 4-5 minutes, it is ready
*mix the flour, cocoa powder, baking soda and baking powder together in a bowl
* beat the butter and sugar till creamy
*add eggs and beat again till all creamy and fluffy
*now add the dry ingredients (flour and co) and beat on high speed
*pour in the butter milk and if you feel it is a bit thicker, add drops of milk to beat it into a creamy batter
* just mix in the choco chunks with slight hands
*place the pastry paper cups in the pastry baking tray

*drop 1 tbs  of choco batter, let set, drop 1 tbs of Philadelphia, let spread then drop 1tbs of choco again on the top
*fill all cups this way and bake in a preheated oven 150°c for around 20-25 minutes
*you will see the cheese melt form sides, no worries, it will set after it is cold
*place another pastry paper cup under the baked cupcakes to make it stable
In the mean time I had melted the Choco couverture on a low heat; if the heat is high it will start making lumps so be careful.
*Now just spread around 1 tbs of it on each cupcake and sprinkle any topping you like, I wanted the combination of brown and white so I used white Chocó flakes : )
I made18 cupcakes with this recipe
Viola! Yummy Chocoy Cupcakes are ready J


  1. WHOAAAA They look Soooo Yummmmy. And I'm sure would taste as good. I hope I can be able to bake them too... just waiting for when I will be free of my daily chores :)))
    Good Job Rania

    1. Thank you so much dear Anjabeen :)
      You will surely be able to bake them, they are easy and are done fast. Good Luck!