Cream Cheese Cupcakes are layered with Chocolate and Coconut. A delicious and different flavor to the usual cupcake. They hit just the right spot and can be a great side to your cuppa.
Ever since I caught hold of Bakin’ Without Eggs, I have been on a baking spree with both our b’days being this month. While I was going through this book, I came across this recipe of cupcakes using cream cheese as a topping while baking. This immediately made me remember the leftover cream cheese from Eggless Banana Pound Cake. So I knew I had to bake it before I challenged the bacteria to spoil the cream cheese. I also wanted to use my new set of silicone cupcake moulds which my aunt brought for me from the US. :) So when we made plans to visit my school friend who is in the Indian Navy & posted nearby in Lonavala, I thought of killing all the birds with one cupcake.
Thankfully the cream cheese was perfectly edible as I’d frozen it. I quickly added some cornflour & chopped chocolate & the topping was ready. Pour the cupcake batter up to 1/2 cupcake mold, then top it with cream cheese mixture & on top sprinkle some coarsely chopped almonds tossed in powdered sugar. I didn’t change the recipe except for using the available cream cheese with me.
I made the mistake of filling the cupcake batter up to the mark of 2/3, whereas the recipe calls for filling only 1/2 with batter & rest with cream cheese topping. So the result was overflowing of the entire cream cheese layer onto the baking sheet. Due to this fiasco, V didn’t want me to take these OVER THE TOP cupcakes to my friend’s house so I ended up eating almost all. :)
V liked them but wasn’t very keen on the cream cheese. I enjoyed them nicely chilled.