Page 50 - Cupcakes

CHOCOLATE CREAM CHEESE CUPCAKES

WITH A CREAMY CHOCOLATE BLENDER GANACHE

• • • • •

If no-nonsense, deep chocolate cupcakes appeal to you, try this recipe with a
twist. Slivers of milk chocolate are folded in for fun little bites of contrasting
flavor and color. I borrowed the idea for the frosting from baker and author Judy
Rosenberg, but my version, using semisweet chocolate chips, is simpler to make.
These cupcakes taste best fresh, the day they are made.

MAKES 22 TO 24 CUPCAKES (2½R INCHES EACH)
PREPARATION TIME: 20 MINUTES

BAKING TIME: 20 TO 23 MINUTES

ASSEMBLY TIME: 5 MINUTES

24 paper liners for cupcake pans (2½-inch size)
2 milk chocolate bars (1.55 ounces each)

1 package (18.5 ounces) plain butter recipe fudge cake mix
1 package (8 ounces) cream cheese, at room temperature (see “the Cupcake
Doctor says”)

½ cup warm water
½ cup vegetable oil

4 large eggs
2 teaspoons pure vanilla extract

Creamy Chocolate Blender Ganache (page 334)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24