Brown and White Cupcakes

    (807)
    1 hour

    Rich and gooey chocolate cupcakes cooked with a dollop of cream cheese. Easy to make; look and taste fabulous.


    763 people made this

    Ingredients
    Makes: 24 cupcakes

    • 1 (225g) block cream cheese, softened
    • 1 egg
    • 1/3 cup (65g) white sugar
    • pinch of salt
    • 1 cup (175g) dark choc chip bits
    • 1 1/2 cups (190g) plain flour
    • 1 cup (200g) white sugar
    • 1/4 cup (20g) cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 cup (235ml) water
    • 1/3 cup (80ml) vegetable oil
    • 1 tablespoon cider vinegar
    • 1 teaspoon vanilla essence

    Directions
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 180 degrees C. Line muffin trays with patty cups or lightly spray with non-stick cooking spray.
    2. In a medium bowl, beat the cream cheese, egg, 1/3 cup (75g) sugar and pinch of salt until light and fluffy. Stir in the chocolate chips and set aside.
    3. In a large bowl, mix together the flour, 1 cup (220g) sugar, cocoa, bicarb soda and 1/2 teaspoon salt. Make a well in the centre and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin trays 1/3 full with the batter and top with a dollop of the cream cheese mixture.
    4. Bake in preheated oven for 25 to 30 minutes.
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    Reviews and ratings
    Global ratings:
    (807)

    Reviews in English (614)

    by
    1704

    Having literally made over 10,000 of these over the last 25 years, here's the real deal on these: forget the salt, it adds nothing and nobody can tast the difference. Don't substitue Devils cake fot this, it's not the same. Use Special Dark cocoa if you like dark chocolate. A little extra vanilla never hurts anything. The filling is the most crucial part of this and can be very tricky to master. You need to soften the cream cheese prior to mixing, set on the counter for an hour or two, DO NOT MICROWAVE. Mix the cream cheese, sugar and egg just until there are no more lumps, then add 1/2 bag of chocolate chip. Here's where most mess this up; DO NOT OVER MIX. If filling gets runny then it carmalizes on top and never "sinks" into cake. If under mixed then filling only tastes like cream cheese and cake batter taste is off. Within the first hour after cooking, batter is gooey but delicious. Following day filling firms up for a different texture(still good), but microwave for 10-15 seconds can re-gooey it for you if you like that better. Also I make 18 not 24 with exact same recipe.  -  10 Feb 2008  (Review from Allrecipes US | Canada)

    by
    305

    Yum! Here is my $.02 about the recipe...some observations: 1) The cream cheese mixture is very runny, some previous reviews expressed concern about that, but it sets while cooking. 2) The cream cheese mixture is about twice what you need. Double the cake portion. 3) I only needed to cook them 20 minutes. 4) I got 1 dozen regular sized muffins out of the recipe (w/o doubling the cake portion). Changes: 1) I used a heaping 1/3 cup of cocoa. 2) Milk instead of water. 3) Splenda instead of sugar.  -  01 Nov 2004  (Review from Allrecipes US | Canada)

    by
    274

    These were great, I used boxed devil's food cake mix instead of the batter for less prep time. I filled the cups half-full and then put in a mound of the cream cheese mix and then topped them off with more batter to make them like true cream-filled cupcakes. They still made 24 and took around 20 min. to bake!  -  30 Jan 2005  (Review from Allrecipes US | Canada)

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