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Mini chocolate cakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulgent cream cheese-filled cupcakes, perfect for weekend indulgence.
Ingredients:
  • Vegetable oil, to grease
  • 100g cream cheese, at room temperature
  • 30.00 gm caster sugar
  • 150g (1 cup) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 100g (1/2 cup) caster sugar, extra
  • Pinch of salt
  • 1 egg
  • 185ml (3/4 cup) milk
  • 80ml (1/3 cup) vegetable oil
  • Thick cream, to serve
  • Cocoa powder, extra, to dust
Instructions:
  • Preheat your oven to 180°C and brush ten 80ml (1/3-cup) muffin pans with oil to grease them.
  • Beat the cream cheese and sugar in a small bowl using an electric beater until smooth.
  • Sift together the flour and cocoa in a large bowl, then mix in the additional sugar and salt.
  • In a pitcher, vigorously whisk together the egg, milk, and oil. Pour this mixture into the cocoa blend and gently stir until well combined.
  • Evenly distribute half of the cocoa mixture into the prepared pans. Add a dollop of the cream cheese mixture to the center of each pan. Finish with the remaining cocoa mixture. Bake for 15-20 minutes until cakes spring back when tapped. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
  • Finish off each cake with a generous spoonful of cream and a sprinkle of extra cocoa powder for an irresistible presentation.

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