I started a quest about 20 years ago to collect as many different cupcake recipes as I could, (odd I know) also did the same with coffee cake recipes, anyway this one is very good and probably one of my top 5 favorites. I hope you like it also.
1For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside.
1In a bowl, combine flour, cocoa, baking soda and remaining sugar and salt. In another bowl, whisk water, oil and vinegar; stir into dry ingredients just until moistened.
1Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350 F. for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
1For frosting, in a large mixing bowl, combine confectioners’ sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.
Yield: 20 cupcakes.
1See more recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
This year’s fabulous white cake really raises the bar.
How to Make an Easy Carrot Cake with Cream Cheese Frosting
A multilayered carrot cake can be the crown jewel of the dessert table, but it takes a herculean effort to put together. In this episode of The Easiest Way, Amy Wisniewski of the CHOW Test Kitchen shows how you can avoid all that hassle and still end up with a beautiful, delicious cake. Follow along as she makes our Easy Carrot Cake with Cream Cheese Frosting recipe.