Description
Cream Cheese-Filled Cupcakes
Layers of love in every cupcake!
Ingredients:
1 1/2 cups self-rising flour
3/4 cup sugar
1/3 cup cocoa powder
1 tsp baking powder
3/4 cup buttermilk
1/4 cup melted butter
1 tsp vanilla extract
Filling:
8 oz cream cheese
1/4 cup sugar
1/4 cup crushed pecans
Steps:
Preheat oven to 350°F and prepare liners.
Mix dry cupcake ingredients, then add wet ingredients until smooth.
Beat cream cheese, sugar, and pecans for the filling.
Fill cupcake liners with layers of batter and filling.
Bake for 20-22 minutes, cool, and top with frosting.
Description:
A perfect balance of chocolate, cream, and crunch. Tag a baking buddy! #CupcakeLayers
Step-by-Step Guide
Follow these detailed instructions for perfect cupcakes every time.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the self-rising flour, 3/4 cup sugar, cocoa powder, and baking powder until fully combined and lump-free.
- In a separate jug, combine the buttermilk, melted (and slightly cooled) butter, and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just smooth and combined; do not overmix.
- For the filling, use an electric mixer to beat the softened cream cheese and 1/4 cup sugar on medium speed until smooth and creamy, about 2 minutes. Gently fold in the crushed pecans.
- To assemble, fill each cupcake liner about 1/3 full with the chocolate batter. Next, place a heaping tablespoon of the cream cheese filling directly in the center of the batter. Finally, cover the filling with more chocolate batter until the liner is about 2/3 full.
- Bake for 20-22 minutes, or until a toothpick inserted into the chocolate cake part (not the center filling) comes out clean. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.
Serving Suggestions
These rich cupcakes are versatile. For a classic finish, top with a swirl of cream cheese frosting or chocolate ganache. A light dusting of powdered sugar or cocoa powder offers an elegant, less sweet option. Serve slightly warmed for a gooey center, or alongside a scoop of vanilla ice cream for a decadent dessert. They pair perfectly with coffee, milk, or a dessert wine.
How-to Summary
Mix dry and wet chocolate batter ingredients separately, then combine. Make the sweet cream cheese and pecan filling. Layer batter, filling, and more batter in liners. Bake at 350°F for 20-22 minutes. Cool completely before adding your preferred topping.
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising? Yes. For every 1 cup of all-purpose flour, add 1 1/2 tsp baking powder and 1/4 tsp salt. For this recipe, use 1 1/2 cups all-purpose flour, 2 1/4 tsp baking powder, and 3/8 tsp salt.
How do I prevent the filling from sinking? Ensure your cream cheese is at room temperature but not runny. Also, layering the batter on the bottom and top helps encase the filling, preventing it from sinking to the bottom during baking.
Can I make these cupcakes ahead of time? Absolutely. Unfrosted cupcakes can be stored in an airtight container at room temperature for one day or frozen for up to 3 months. Thaw and frost before serving.
What can I substitute for buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it to the 3/4 cup line with regular milk. Let it sit for 5 minutes before using.
Why did my filling leak out? This usually happens from overfilling the liners. Ensure you only fill them 2/3 full to give the batter room to rise and contain the filling.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to dense, tough cupcakes. Mix until just combined.
- Using cold ingredients: Cold cream cheese won’t blend smoothly, and cold buttermilk can re-solidify melted butter. Let all ingredients come to room temperature.
- Overfilling the liners: Filling more than 2/3 full causes batter to overflow and makes a mess, rather than creating a perfect dome.
- Not cooling completely before frosting: Frosting will melt and slide off warm cupcakes. Patience is key for a neat presentation.
Conclusion
These Cream Cheese-Filled Cupcakes are a delightful treat that masterfully combines moist chocolate cake with a sweet, nutty surprise. By following the step-by-step guide and heeding the common pitfalls, you can reliably create impressive, bakery-quality cupcakes at home. They are the perfect project for bakers of any level looking to add a special layered touch to a classic dessert. Enjoy the process and the delicious results!