Wednesday, December 13, 2017

Chocolate Cream Cups

Greetings, Dear CT Readers!

This holiday season sort of crept up on me! We were away in beautiful Hawaii over Thanksgiving (more about that in a later post) and now Christmas is only two weeks away (aaaaahhhhh!). Additionally, Hannukah is happening right now. So I am WAY behind on holiday baking, but starting to catch up with this delicious little recipe. Read on!

Chocolate batter
I’ve been making these Chocolate Cream Cups for as long as I can remember. My mom made them when I was growing up and they became a family and friend favorite. I have no idea where she got the recipe because I’ve seen similar recipes online but this one is definitely a winner. These adorable little cupcakes were also a top seller when my friend, Phyllis, and I ran I Love Cheesecake (local NJ dessert catering company) many years ago. We baked hundreds of these darlings for our customers because, not only are they yummy, but they are bite-sized. 
Cream cheese chocolate chip filling

Mini cupcake tins ready to go!

Ready for baking!


They are easy to whip together, make enough to feed a crowd (one recipe yields approximately four dozen cupcakes but you can easily double the recipe), freeze well (in fact, they are terrific eaten right out of the freezer, not that I would know anything about that...), and really, what more do you need to know except dark, moist chocolate cake with a luscious cream cheese-chocolate chip filling?! Helllooooo! These are a terrific addition to your holiday dessert table and because they freeze so well, you can bake them now (and cross one thing off your baking to-do list). 

Wishing you & yours a happy and bright Hannukah and a very Merry Christmas!

Terry’s Mom’s Chocolate Cream Cups

Preheat oven to 350.

Combine:

1 8oz pkg cream cheese
1 egg
1/3 c. sugar
1/8 t. salt

Whip until creamy; then stir in 6 oz pkg chocolate chips (I use mini chips).

In another bowl, combine:

1-1/2 c. flour
1 c. sugar
1 c. water
1/3 c. oil
1 TB vinegar
1 t. baking soda
½ t. salt
¼ c. Hershey’s cocoa powder
1 t. vanilla

Beat until smooth. Line miniature cupcake tins with gem-size cupcake papers. Fill each muffin tin about 1/3 with chocolate mixture & then spoon about ½ t. cream cheese mixture on top of chocolate.  Bake at 350 for 15 minutes.

Makes approx 4-1/2 dozen miniature cupcakes. Store in refrigerator. Cupcakes freeze well (in fact, they are wonderful right out of the freezer...).

Print recipe here.


“Eat Well, Stay Warm, Be Happy”