A dark, moist, chocolate cake with a white chocolate cream cheese frosting that provides contrasting color, flavor and texture.
Makes 1 dozen 2½-inch cupcakes
1 cup unsifted all-purpose flour
¾ cup sugar
1 cup COLLECTION ETIENNE GRAND CACAO
1 teaspoon baking powder
¼ teaspoon salt
1 cup milk
1 large egg
1½ teaspoons vanilla extract
½ cup (3 oz) COLLECTION ETIENNE 31% WHITE CHOCOLATE WAFERS
3 oz cream cheese
1 teaspoons vanilla extract
Preheat oven to 350ºF. Line 12 muffin cups with paper liners.
Blend flour, sugar, Grand Cacao, baking powder and salt in large bowl until uniform. Measure milk and pour into medium bowl. Whisk in egg and vanilla. Whisk liquids into dry ingredients until blended or use paddle attachment of electric mixer. Batter may still be slightly lumpy.
Heat chocolate and cream cheese in small microwave-safe bowl at medium power (level 5) at 30 second intervals, stirring between intervals, until smooth and all of the wafers are melted. Mix in vanilla.
Using about half of the batter, cover the bottoms of each muffin cup less than half way. Scoop a heaping tablespoon of cream cheese filling into the center of each cup. Top with remaining half of batter, carefully spreading over filling to smooth the tops and so none of the filling is exposed.
Bake about 25 minutes or until tops are puffy and cracked. It is best not to over bake. When cool enough to handle, remove cupcakes from tin and cool on rack or serve warm.