COPYRIGHT 2015 l ALING ODAY
Ingredients:
1 3/4 cups All purpose flour 3/4 cup Cocoa powder 2 cups Sugar 1 1/2 tsp. Baking powder 1 1/2 tsp. Baking Soda 1 tsp Salt 2 Eggs 2 tsp. Vanilla extract 1/2 cup Oil 1 cup milk 1 cup hot water Filling: 250g Cream Cheese 1/4 - 1-2 cup Icing sugar 1 tsp. Vanilla extract Procedures: Pre-heat the oven to 350F (175C).  Prepare muffin trays lined with cup cake case. This recipe can make 24 - 36 cupcakes depending on the size of the muffin tray. In a small bowl, combine the cream cheese, icing sugar and vanilla extract.  Mix using a hand held mixer until creamy in texture. Transfer in a piping bag with big round tip. Set aside. Sift all dry ingredients and mix it together in a bowl. Combine all liquid ingredients together except for the boiled water.  Make a well in the centre of the dry ingredients and add the liquid ingredients. Mix well using a wire whisk or hand mixer until well blended. Add the boiled water and mix well. Put the batter in a jug as it will be easier to  pour it into the muffin trays. Pour chocolate batter into the prepared muffin tray about half of the muffin casing. Then pipe a small amout of cream cheese at the centre of the muffin. Pour another chocolate batter up to 3/4 of the casing. Bake it for 23 min.  Insert a stick in the middle of cup cake to test if it's done. If the stick comes out clean then it's ready. Transfer in a cake plate and let it cool down completely before serving.  Enjoy!
Chocolate Muffin with Cream Cheese Filling
COPYRIGHT 2015 l ALING ODAY
Chocolate Muffin w/ Cream Cheese Filling
1 3/4 cups All purpose flour 3/4 cup Cocoa powder 2 cups Sugar 1 1/2 tsp. Baking powder 1 1/2 tsp. Baking Soda 1 tsp Salt 2 Eggs 2 tsp. Vanilla extract 1/2 cup Oil 1 cup milk 1 cup hot water Filling: 250g Cream Cheese 1/4 - 1-2 cup Icing sugar 1 tsp. Vanilla extract Procedures: Pre-heat the oven to 350F (175C).  Prepare muffin trays lined with cup cake case. This recipe can make 24 - 36 cupcakes depending on the size of the muffin tray. 1. In a small bowl, combine the cream cheese, icing sugar and vanilla extract.  Mix using a hand held mixer until creamy in texture. Transfer in a piping bag with big round tip. Set aside. 2. Sift all dry ingredients and mix it together in a bowl. 3. Combine all liquid ingredients together except for the boiled water.   4. Make a well in the centre of the dry ingredients and add the liquid ingredients. 5. Mix well using a wire whisk or hand mixer until well blended. 6. Add the boiled water and mix well. 7. Put the batter in a jug as it will be easier to  pour it into the muffin trays. 8. Pour chocolate batter into the prepared muffin tray about half of the muffin casing. 9. Then pipe a small amout of cream cheese at the centre of the muffin. 10. Pour another chocolate batter up to 3/4 of the casing. 11. Bake it for 23 min.  Insert a stick in the middle of cup cake to test if it's done. If the stick comes out clean then it's ready. 12. Transfer in a cake plate and let it cool down completely before serving.  Enjoy!
Ingredients: