Like many food lovers who enjoy getting into the kitchen to whip up a batch of delicious baked treats, we keep up with the blog Smitten Kitchen, which is where Jess found this tasty take on Devil’s Food cake with a huge dollop of semi-sweet chocolate spiked cream cheese filling baked right in. Regular readers will know that we’re big fans of all things cream-cheese, and these cupcakes are no exception, with a moist, dense cake that starts with the flavor of bittersweet chocolate and gives way to a creamy, sweet-and-tangy cheesecake center. And while theSmitten Kitchen made these into mini-cupcakes, Jess went full-out and made them full-sized – and I, for one, was pleased.
from The Great Book of Chocolate by David Leibowitz by way of Smitten Kitchen
- 8 ounces cream cheese, room temperature
- 1/3 cup granulated sugar
- 1 large egg
- 2 ounces semi-sweet chocolate, chopped
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 5 tablespoons cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
For the filling, beat together the cream cheese, granulated sugar, and egg until smooth. Add the chopped chocolate and set aside.
Preheat your oven to 350 and prepare a muffin tin. Sift together the flour, brown sugar, cocoa powder, baking soda, and salt in a medium bowl. In a separate bowl, combine the water, oil, vinegar, and vanilla. Make a well in your dry ingredients and add the wet, stirring until just smooth. Smitten Kitchen says don’t over-stir, or your cake won’t be tender. Divide the batter into your muffin cups, and spoon a few tablespoons of the filling into the center of each cupcake. Bake for 20-25 minutes, or until tops are golden. These are good hot or cold, and they store well. And excellent treat for lovers of cheesecake, Devil’s food cake – or like us, both! Enjoy!