Mhhmm... chocolate cupcakes with cheese cake filling! This is a recipe from the current special edition of LECKER magazine (LECKER bakery), with lot's of sweet, delicious recipes. I used grated lemon zest instead of vanilla for the cheese cake filling because I think cheese cakes need a lemon touch!
That's what you need for 12 cupcakes:
200g cream cheese
60g + 200g sugar
1 egg yolk
1 tsp. grated lemon zest
200g wheat flour
30g cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
80 ml neutral oil
1 tbsp. apple vinegar
1. Whisk together cream cheese, 60g sugar, egg yolk and leon zest. Preheat oven at 175 degrees.
2. Mix all dry ingredients: flour, 200g sugar, cocoa powder, baking powder and salt. Add 250ml water, oil and vinegar and whisk shortly until everything's mixed up.
3. Put cupcake paper molds in a cupcake tin for 12 cupcakes and spread the dark dough in the molds. Add tablespoon of the cream cheese mix on top of each cupcake. Bake for 25-30 minutes.
That's what you need for 12 cupcakes:
200g cream cheese
60g + 200g sugar
1 egg yolk
1 tsp. grated lemon zest
200g wheat flour
30g cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
80 ml neutral oil
1 tbsp. apple vinegar
1. Whisk together cream cheese, 60g sugar, egg yolk and leon zest. Preheat oven at 175 degrees.
2. Mix all dry ingredients: flour, 200g sugar, cocoa powder, baking powder and salt. Add 250ml water, oil and vinegar and whisk shortly until everything's mixed up.
3. Put cupcake paper molds in a cupcake tin for 12 cupcakes and spread the dark dough in the molds. Add tablespoon of the cream cheese mix on top of each cupcake. Bake for 25-30 minutes.
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