Taken from My Baking Adventures
Makes 8 cupcakes
Filling:
8 oz cream cheese, softened
4 Tbsp granulated sugar
1 1/2 Tbsp lightly beaten egg (break egg, mix with fork, measure)
1/4 tsp vanilla
Batter:
1 C + plus 2 Tbsp all purpose flour (5 oz)
2 tsp unsweetened natural cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C vegetable oil
2/3 C granulated sugar
1 tsp apple cider vinegar
1 large egg
1 Tbsp red food coloring
3/4 tsp vanilla
3 Tbsp sour cream
Preheat oven to 350 degrees F. Line 8 muffin cups with paper liners.
Prepare filling first. Beat together softened cream cheese and sugar. Add egg and vanilla and stir until smooth. Set aside.
In a mixing bowl, thoroughly stir together flour, cocoa powder, baking soda and salt.
In a second mixing bowl, stir together oil, sugar, vinegar, egg, red food coloring, vanilla, and sour cream. Mix very well, then add flour mixture and stir just until blended.
Measure out approximately 1/3 C red mixture and set aside.
Fill each muffin cup about 1/3 full. Spoon cream cheese mixture over red mixture, dividing evently between all cups. Drop small spoonfuls of reserved red batter on top of cream cheese mixture.
Bake for 20-23 minutes. Let cool on a wire rack. Carefully lift muffins from cups.
Best serve slightly chilled.
My Notes:
The proportions in my recipe above are actually a doubling of the cream cheese mixture in the original recipe. This was great because it added to the cheesecake-y flavor of the finished product. It did make really giant cupcakes, though. Cupcakes with hugely deformed tops. Tops that had to be chopped off to make the dessert look more like a cupcake and less like a mushroom. Tops that looked totally ugly after being chopped off. Ugly tops that were covered with cream cheese frosting from a can (gasp!) that was piped on top.
Next time, I would only fill the cupcake liner about 1/4 of the way full of the red velvet mixture, making 10 cupcakes instead of eight.
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