Chocolate cream cheese cupcakes
- Replies 0
12 Servings
Prep Time:20 min
Total Time:1 hr
RECIPE BY PHILADELPHIA
INGREDIENTS
METHOD
You can use the homebrand cream cheese but with a lot of recipes I do prefer the phili cream cheese
Prep Time:20 min
Total Time:1 hr
RECIPE BY PHILADELPHIA
INGREDIENTS
- 50g PHILADELPHIA Cream Cheese Block, softened
- 120g unsalted butter, softened
- 1/4 cup Cadbury Bourneville cocoa
- 1 cup caster sugar
- 2 x large eggs
- 1 tsp vanilla paste
- 1 x cup plain flour
- 1/2 tsp baking powder
- 1/4 tsp Bicarb soda
- 1/2 cup Boiling water
- Frosting:
- 225g Cadbury Milk chocolate Melts, melted
- 200g PHILADELPHIA Cream Cheese Block, softened
- 500g Pure icing sugar
- 6 Oreo cookies, crushed
METHOD
- Preheat oven to 160C fanforced. Place paper cupcake liners in a 12 hole muffin tin.
- In a freestanding mixer, beat cream cheese, butter, cocoa and sugar together until light and fluffy.
- Add eggs and vanilla and beat until combined.
- Fold in flour, baking powder and bicarb soda. Add boiling water and stir until smooth.
- Pour mixture into muffin tins until approximately ¾ full.
- Bake for 25 minutes, until a skewer comes out clean when tested.
- Cool on wire racks.
- To make the frosting, beat the melted chocolate with cream cheese until combined, then add the icing sugar and beat until thick and smooth. Put the frosting into a piping bag fitted with a star shaped nozzle.
- Pipe frosting onto cupcakes and decorate with crushed Oreos
You can use the homebrand cream cheese but with a lot of recipes I do prefer the phili cream cheese
