I like my chocolate cupcakes like I like my... ... coffee, dark and handsome.
Chocolate Cupcakes with Cheesecake Filling
slightly adapted from here
For the Filling:
200g cream cheese, at room temperature
1/3 cup caster sugar
1 egg, at room temperature
For the Cupcakes:
1 1/2 cups plain flour
1 cup firmly packed brown sugar
5 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup water
1/3 cup vegetable oil (I use grape seed oil)
1 tablespoon cider vinegar
1 teaspoon vanilla extract
Make the Filling:
Put the cream cheese into the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the caster sugar and egg and beat until combined. Spoon the mixture into a piping bag and set aside.
Make the Cupcakes:
Preheat the oven to 175C and line a 12-hole cupcake pan with paper liners. Set aside.
Sift the flour, brown sugar, cocoa powder, baking soda and salt into a medium mixing bowl.
In a separate bowl, mix together the water, oil, vinegar and vanilla.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the well and stir until just combined.
Spoon the batter into the cupcake liners and pipe a few tablespoons of the filling into the centre of each cupcake.
Bake for 25 minutes, or until they spring back when lightly pressed. Remove from the oven and transfer them onto a wire rack to cool completely.