Chocolate Cupcakes with Philadelphia cream cheese

I had this sweet little Angel Helena coming to visit us and as I heard that she loves Chocolate cakes, I made these here for her and so that they are not extreme chocoy I added some fresh cream cheese in it and believe me it was really divine!

These here have a taste of  fudge chocolate, yet one can feel the creamy yummy taste while biting in it : ) I used the normal bread spread salty cheese so the mix of sweet and very very light salty cream is really delicious, at least I found it very tasty and they were all gone faster than one could think : )
 

I searched this recipe from the net, where she added yoghurt to the muffins so I thought instead of yoghurt I can use fresh cream or something similar, so I thought of Philadelphia, was really a good thought ; ) So here is what I did, I took 1 ½ measurement more than it was given and added and subtracted according to my feeling.

 

I did not take 2 tsp of Soda and I used a bit more butter than it was given, which made the cupcakes soft and moist. They became a bit firm after 3-4 hours, obviously butter gets harder in the cold : )

I used my Cadbury bar for the topping by melting it in a double broiler. I made the buttermilk at home by using 1 ½  tbs of vinegar and I cup of milk, it is just perfect!

 

So let’s start to bake:

200gram plain flour

80 gram soft butter

150 ml butter milk

2 eggs

100gram sugar

2 tbs cocoa powder

1 ½ tsp baking powder

½ tsp baking soda

½ tsp cinnamon powder

2 tsp vanilla sugar

80 gram Philadelphia cream cheese

2-3 tbs of Choco chips or chunks

( I added chunks of Cadbury)

For the coating

300gram Milk Chocolate

White Choco flakes for deco

*mix the cream cheese with the vanilla sugar and keep aside

*make the buttermilk, pour 1tbs of vinegar in a cup, add 1 cup milk

Let it stay 4-5 minutes, it is ready

*mix the flour, cocoa powder, baking soda and baking powder together in a bowl

* beat the butter and sugar till creamy

*add eggs and beat again till all creamy and fluffy

*now add the dry ingredients (flour and co) and beat on high speed

*pour in the butter milk and if you feel it is a bit thicker, add drops of milk to beat it into a creamy batter

* just mix in the choco chunks with slight hands

*place the pastry paper cups in the pastry baking tray

 

*drop 1 tbs  of choco batter, let set, drop 1 tbs of Philadelphia, let spread then drop 1tbs of choco again on the top

*fill all cups this way and bake in a preheated oven 150°c for around 20-25 minutes

*you will see the cheese melt form sides, no worries, it will set after it is cold

*place another pastry paper cup under the baked cupcakes to make it stable

In the mean time I had melted the Choco couverture on a low heat; if the heat is high it will start making lumps so be careful.

*Now just spread around 1 tbs of it on each cupcake and sprinkle any topping you like, I wanted the combination of brown and white so I used white Chocó flakes : )

 

 

I made18 cupcakes with this recipe
Viola! Yummy Chocoy Cupcakes are ready J
Enjoy!