Tuesday, August 30, 2011

Devil's food cupcakes with cheesecake filling


Ingredients for 12 cupcakes
1/2 package of devil's food cake mix
12 cupcake liners
2 cups of hot water for a water bath

Cheesecake filling:
8 ounces of cream cheese at room temperature
2 tbsps of sour cream
1/2 cup of powdered sugar
1 tbsp of all purpose flour
1 egg

1. Preheat oven to 375 degrees fahrenheit. Line a 12 cup muffin pan with cupcake liners. Bake the devil's food cake mix according to its package instructions for 12 minutes. The center of the cupcakes will be runny at this point but not to worry since they'll be hollowed out to be filled with the cheesecake filling. Remove pan from the oven and let cupcakes cool slightly in the pan.

2. Reduce oven heat to 325 degrees fahrenheit. With a hand or stand mixer, mix all the ingredients for the cheesecake filling at medium speed for 2 minutes.

3. Using a small teaspoon, scoop out the center of the cupcakes, about 1 inch in diameter. Fill the hole with cheesecake filling until it overflows almost to the edge of the cupcake. Place a broiler pan on the medium rack of the oven. Place the muffin pan with the cupcakes onto the broiler pan. Pour the hot water into the broiler pan, about 1 inch up the side of the muffin pan.

4. Let the cupcakes bake undisturbed for 30 minutes. When the cupcakes are done, do not open the oven door. Turn off the oven and leave the cupcakes in the oven undisturbed for 1 hour.  After that, remove them from the muffin pan and refrigerate for at least 4 hours before serving. Light and not too sweet. Enough to satisfy that carbo craving!






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