Sunday, May 9, 2010

Mini Chocolate Cupcakes

Photography by Rob Palmer

Vegetable oil, to grease
1/2 cup cream cheese, at room temperature
1 1/2 Tblsp sugar
1 cup self-raising flour
1/4 cup cocoa powder
1/2 cup sugar, extra
Pinch of salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
Thick cream, to serve
Cocoa powder, extra, to dust

Preheat oven to 350°F. Brush tenv1/3-cup capacity muffin pans with oil to grease.

Use an electric beater to beat the cream cheese & sugar in a small bowl until smooth.

Sift the flour & cocoa into a large bowl. Stir in the extra sugar & salt.

Whisk the egg, milk & oil in a jug. Pour into cocoa mixture. Stir to combine.

Pour half of the cocoa mixture evenly among the greased pans. Place a small dollop of the cream cheese mixture into the centre of each pan. Top with the remaining cocoa mixture. Bake for 15-20 minutes or until the cupcakes spring back when lightly tapped. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely.

Top each cupcake with a dollop of cream & dust with extra cocoa powder to serve.

Makes 10 cupcakes.
Good Taste - March 2008, Page 9
Recipe Contributed by Reader