If like me, you are a baking addict, you are usually called upon to bring baked goods when attending barbeques, parties and picnics.
That suits me just fine. Ask me to make a salad, and if I can’t outsource it to Miss 11 – who makes THE best Greek salad – I will, albeit reluctantly. Request a fruit platter from me and I will groan internally while asking the Hungry Dad to chop up the many kilos of fruit required.
However, ask me to bring something sweet and I am your gal! In fact, ask me to bring A cake – as in one – and chances are I will bring you a cake, plus cupcakes, plus a slice and maybe a tart recipe I am working on.
These easy chocolate cream cheese cupcakes are on high rotation when I am on dessert duty at BBQS as they taste amazing, are easy to make, and require no cutting or plating up. They are a more sophisticated take on cupcakes and require no icing – score!
Use the best quality dark chocolate you can get your paws on as the taste of the finished product will depend on your choc of choice. And make sure you leave the chocolate in decent size chunks!
GATHER:
1 package cream cheese, softened, diced
1 egg
1/3 cup sugar
100 grams dark chocolate cut into chunks
¾ cup caster sugar
1 1/2 cups plain flour
1/4 cup cocoa
1 cup water
1/2 cup canola oil
LET’S GET TO IT:
Preheat oven to 180C and line 20 cupcake pans with cupcake liners.
In the bowl of an electric mixer use paddle attachment to beat cream cheese, egg and sugar until combined.
Stir in choc chunks and set aside.
In another bowl stir together remaining ingredients to make the cake mixture, then fill cupcake wrappers ¾ full with this cake mix.
Drop large spoonfuls of cream cheese mixture on top and use a butter knife to gently swirl through the cake.
Bake for between 20-25 minutes.
Cool in pans until completely cool.
the hungry mum 