Be Mine Chocolate Cream Cupcakes
Chocolate cupcakes with a surprise cream cheese filling tucked inside. Top these cupcakes with whipped cream and chocolate heart for your valentine..
50 min.prep time
1/2 cup sugar
1 (8-ounce) package cream cheese, softened
1 3/4 cups sugar
1 1/4 cups water
4 (1-ounce) squares unsweetened baking chocolate, melted, cooled
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups whipping cream
1/2 cup powdered sugar
1/2 teaspoon vanilla
Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside.
Combine 1 3/4 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add water, melted chocolate and 1 teaspoon vanilla. Continue beating until well mixed. (Mixture may look curdled.) Reduce speed to low; add flour, baking powder, baking soda and salt. Beat until well mixed.
For each cupcake, spoon 1 rounded tablespoon chocolate mixture into each prepared muffin pan cup; top with 1 tablespoon cream cheese mixture. Spoon 1 rounded tablespoon chocolate mixture on top.
Bake 20-25 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pans. Cool completely.
Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/2 teaspoon vanilla.
Spread about 3 tablespoons frosting onto each cupcake. Store refrigerated.
- Refrigerate frosting for up to 4 days. If mixture softens, rewhip to stiff peaks.
- Garnish with Chocolate Filigree Hearts
or as desired.