- 12
Ingredients
- Filling:
- 1/3 cup (75 mL) boiling water
- 1 tsp (5 mL) instant espresso powder
- 2 oz (57 mL ) bittersweet chocolate, chopped
- 1/4 cup (50 mL) buttermilk
- 1/4 cup (50 mL) unsalted butter, softened
- 2/3 cup (150 mL) granulated sugar
- 1 egg
- 1/2 tsp (2 mL) vanilla
- 1 cup (250 mL) all-purpose flour
- 1/3 cup (75 mL) cocoa, sifted
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) baking powder
- 1 pinch salt
- 1/2 cup (125 mL) cream cheese, softened
- 1/4 cup (50 mL) granulated sugar
- 1/4 tsp (1 mL) vanilla
Preparation
Step 1
Filling: In bowl, beat together cream cheese, sugar and vanilla; set aside.
In small bowl, whisk boiling water and espresso powder into chocolate until smooth. Let cool slightly. Stir in buttermilk.
In large bowl, beat butter until light and fluffy; gradually beat in sugar. Beat in egg and vanilla.
In separate bowl, whisk together flour, cocoa, baking soda, baking powder and sa< beat into butter mixture alternately with chocolate mixture, making 3 additions of dry ingredients and 2 of chocolate.
Divide evenly among 12 paper-lined muffin cups. With spoon, make indentation in centre of each. Spoon about 1 tbsp (15 mL) filling into each.
Bake in 350°F (180°C) oven until tops are firm to the touch, about 20 minutes. Let cool.
Nutritional Info
Per cupcake: about -
cal 206
pro 3 g
total fat 10 g
sat. fat 6 g
carb 28 g
fibre 2 g
chol 37 mg
sodium 105 mg
potassium 104 mg
% RDI: -
calcium 3%
iron 9%
vit A 8%
folate 12%