Wednesday, 5 August 2015

Gooey Chocolate and Cheesecake Cupcakes


Usual dilemma with this post - I knew what type of cake I wanted to make, I knew that I wanted them to be cupcakes, I knew that I wanted them to be very chocolaty, I knew that I wanted a baked cheesecake centre and I knew that I wanted them to be soft, stick and gooey..............

However............

I had no blessed idea what to call them! ................. and I have spent a heck of a long time trying to come up with a title.......longer even than it took to make them .......and in the end.........'Gooey Chocolate and Cheesecake Cupcakes' just had to do!.............. Not amazingly clever in anyway but it gets the message over - that these indeed are chocolate cupcakes with a cheesecake centre - oh, and by the way, also they are gooey!

So, now I've got that off my chest - I just want you all to realise how difficult titles are - I lie awake at night thinking and worrying over them - feel sorry for me!

Here's the recipe.....

Makes 12 muffin size cakes

6oz butter - at room temperature
2oz soft dark brown sugar
4oz caster sugar
4 eggs - 3 broken and whisked together, 1 separate you just need the egg yolk.
5oz self raising flour
1oz cocoa powder
1 teaspoon baking powder
1 tablespoon milk
1 teaspoon vanilla essence
1 large tablespoon mayonnaise.
2 tablespoons cream cheese
1 dessertspoon caster sugar
a few more drops of vanilla

Pre-heat oven 180C/Gas 4


Ok, first off make up you chocolate cake mix.

Beat together the sugars (brown and caster) with the butter until you get a light and fluffy consistency. Slowly add your 3 beaten eggs until they have all combined - add a tablespoon of flour if it starts to curdle.

Now add your milk, vanilla and mayonnaise - give it a quick mix to combine.

In a separate bowl sift together your cocoa powder, flour and baking powder. Sift this into the cake mix and fold in. Don't beat or whisk, just fold it in lightly with a large metal spoon. This will help to keep the air in the cake.


Divide your chocolate mixture evenly amongst the 12 muffin cases and move the tray to one side.


Grab a small bowl and combine together your cream cheese, egg yolk, a dessertspoon of caster sugar and a few drops of vanilla essence. Whisk it together with a fork to make a smooth consistency



Blob a heaped teaspoon of the cheese cake mixture off to one side of each cake - you could put it in the middle I just wanted to put it to one side - artistic licence and all that!

Pop in the centre of the oven and cook for about 20 -25 minutes. Check the top of the chocolate cake is springy to the touch and then they are done.

Leave in the tin for 5 minutes for the cheese cake part to set and then move to a cooling rack to cool completely - you can try them hot but they actually taste better cool - I and my guinea pigs have tried and tested this for you! - it was very arduous!


They should keep for a few days in an airtight container - and they are really good with some cream poured over them as a quick dessert.

Have a great day
Love Lizx

Here's my printable recipe......

 Chocolahe cheese cake cupcakes