I have some left over cream cheese from the last bake and decided to do a chocolate version of the cake to finish up the cream cheese before I go for our company trip to Guilin, China...trying to clear the fridge so that I can stock up more food for the coming Chinese Lunar New Year which falls on 10th February...that didn't leave me much time does it? I have only about 2 weeks to prepare for the festival! Ok, let's get going on the cupcakes. I just substitute 20g of the flour with chocolate powder and melt some chocolate chips and stir that in after the flour has been folded into the batter. Oh, and I did pre heat the oven this time round and bake the cakes in papercups. They turn out superb!
Ingredients:
95 g of AP flour
20g chocolate powder
3/4 tsp baking powder
113 g softened salted butter
113 g softened cream cheese
120g sugar
3 eggs
50g chocolate chips, melted
Method:
1. Adjust oven rack to lower-middle position and preheat to 170 Deg C. Line a muffin pans with paper liners.
2. Sift flour, baking powder and chocolate powder into a bowl. Beat butter, cream cheese, and sugar in a large bowl until fluffy, about 3 minutes. Add eggs one at a time, mixing after each addition and scraping down sides of bowl as necessary. With the mixer on low speed, gradually add the flour. When all of the flour has been added,add in the melted chocolate chips and mix for 30 seconds on medium.
3.Pour batter into prepared paper liners and bake until cupcakes are golden, 25 to 30 minutes. Check for doneness with a toothpick.
I cooked this red pork curry for dinner last night, it was delicious considering that it was so simple!
Recipe from Joyce's blog here
