Chocolate Cheese Cupcake

 I have leftover cream cheese after making cheesecake, and I have to think about the best way to use it.

Because there are many times that I have to throw it away, and it makes me feel so bad -*-. Only 60 grams of it is not enough to make something that uses cream cheese as the main ingredient, but it's enough to add delicious cream cheese taste into a small batch of cupcake ^^. 
And that's how I used it! With bitter chocolate cupcake as a base, the sweet and slightly tangy taste of cream cheese part add good contrast to it. To make the cupcake looks interesting, I didn't mix the cream cheese batter until completely combined, just fold it for 1 to 2 times. You will get a slightly marble effect from this method.


English: /  チョコレートチーズカップケーキ
สูตรภาษาไทย: คัพเค้กช็อกโกแลตชีส
日本語のレシピ：チョコレートチーズカップケーキ
Youtube: คัพเค้กช็อกโกแลตชีส / Chocolate cheese cupcake/  チョコレートチーズカップケーキ

Chocolate Cheese Cupcake

Makes 6 cupcakes

Cream cheese batter
60 g ........................... Cream cheese
35 g ........................... Icing sugar
20 g .......................... Whipping cream
1 ............................... Egg yolk
1/2 tsp ...................... Vanilla extract
1 tbsp ........................ Cake Flour
Chocolate Batter
50 g ............................  Milk
1 tbsp ......................... Instant coffee granules
1 tbsp ......................... Rum(Optional)
50 g ........................... Cake Flour
3 g ............................. Baking powder
20 g ........................... Cocoa powder
70 g ........................... Unsalted butter
................................... Pinch of Salt
60 g ........................... Granulated sugar
1 ................................. Egg
60 g ............................ Chocolate chips

Preheat an oven to 180℃.
Put paper cups into 6 muffin tins.

 Heat milk, in a microwave  (600W) for 30 seconds.
Mix in instant coffee granules and rum, let it cool before using.

 Beat cream cheese until soft put icing sugar into the bowl, beat to combine.
Put the egg yolk, whipping cream and vanilla into the bowl, beat to combine.

 Mix in the flour set aside.

 Sift flour, baking powder, and cocoa powder together, set aside.

 Beat the butter and salt until soft, put the sugar into the bowl, beat until light in color.
Put the egg into the bowl, beat to combine.

 Pour half of the sifted flour mixture into the bowl, mix to combine.

 Pour milk and coffee mixture into the bowl, beat to combine.

 Pour the rest of the sifted flour into the bowl with chocolate chips, fold to combine.

 Pour cream cheese batter into the bowl.

 Fold only 1-2 times.

 Divide the batter into the prepared tins.

Bake for 20-25 minutes, or until the toothpick insert into a center comes out clean.

Chocolate Cheese Cupcake