Prep 15 mins
Cook 25 mins
Here's another Halloween treat. Found on BakeSpace.com.
- 8 ounces cream cheese, softened
- 1 egg
- 1⁄3 cup sugar (sugar substitute) or 1⁄3 cup Splenda granular (sugar substitute)
- yellow food coloring
- red food coloring
- 6 ounces miniature milk chocolate chips
- 3 cups flour
- 2 cups white sugar
- 1⁄2 cup cocoa
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 cups water
- 1⁄2 cup vegetable oil, plus
- 2 tablespoons vegetable oil
- 2 tablespoons cider vinegar
- 2 teaspoons vanilla
- Preheat oven to 350ºF. Line muffin tins with paper cupcake liners.
- In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar.
- Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring, if necessary, to reach desired shade.
- Use wooden spoon to stir in chocolate chips; set filling aside.
- In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.
- In second small mixing bowl, combine water, vegetable oil, vinegar and vanilla.
- Add contents of small mixing bowl(liquids) to large mixing bowl and stir with wooden spoon to combine.
- Fll cupcake liners half full with batter, then place 1 teaspoon filling inenter of each. (Try not to get filling near edges of batter).
- As cupcake bakes, the batter will rise to surround the filling.
- Bake approximately 25 minutes or until cupcakes test done.
- If desired, frost with orange icing or just let the orange filling ooze out as a surprise.
These were great for Halloween. I didn't have cider vinegar so used rice wine vinegar after reading through the recipe and deciding the acid was used for chemical reaction not taste so much. Would definitely make again.
There were a few problems with this recipe, but they get four stars because they were still delicious! I made them as written. First, the cake did not rise around the filling. I'm not sure what to change to make that happen, but it did make for a very pretty cupcake. Also, the filling doesn't 'ooze', I didn't expect it to because of the egg, but I wanted to make it as written. I think it might work if you just eliminated the egg.The filling was more of cheesecake consistency. I also needed much more than the amount of food coloring stated to get a good orange color. I can't tell you how much or what ratio, I just kept adding until I was happy with it. The cake part was absolutely delicious with and without the filling! So, this wasn't exactly what I was expecting but still turned out great. Thanks!