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Chocolate Expresso Cream Cupcakes
Category: Desserts, Cupcake
Serves: 20
Rating:
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Ingredients:
1-1/4 c. flour 1-1/3 c. sugar 1/2 c. unsweetened cocoa powder 3/4 t. baking soda 1/2 t. plus 1/8 t. salt 1 c. buttermilk 2 eggs 1/3 c. vegetable oil 2 t. vanilla extract 1 8-oz. package cream cheese, softened 1 T. instant espresso powder 1/2 c. miniature semisweet chocolate chips
Directions:
Preheat oven to 350°. In a large bowl, beat together flour, 1 c. sugar, cocoa, baking soda and 1/2 t. salt with an electric mixer on low speed. Add the buttermilk, 1 egg, oil and 1 t. vanilla. Beat on medium speed until thoroughly mixed and smooth. Divide batter among 20 paper-lined muffin cups 2-1/2” in diameter. To make filling, in a medium bowl, beat together cream cheese, espresso powder and remaining 1/3 c. sugar, 1/8 t. salt, 1 egg and 1 t. vanilla with electric mixer on mdeium speed until smooth. Stir in chocolate chips. Spoon 1 T cream cheese filling onto center of each cupcake. Bake 30 minutes, or until cupcakes spring back when touched lightly. Let cool in pans 5 minutes, then unmold onto racks to cool completely.