|These are delicious cake like brownie cup cakes! I spent Monday morning at work think of chocolate and came home and created these little demons! Oh and they filled my chocolate craving...|
When melting the chocolate with the butter over a pan of simmering water make sure not to over heat the chocolate as you can see here I still had a few small lumps I whisked out off of the stove.
Butter and sugars in a mixing bowl before
What butter and sugars should look like after beating.
Cupcake pans filled 3/4 full
- 8 Tablespoons Butter
- 1/2 cup Whole Wheat Pastry Flour ( could us All purpose)
- 5 Tablespoons good quality unsweetened cocoa powder ( I used the bulk organic)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 oz unsweetened chocolate
- 4 oz semi sweet
- 6 eggs
- 1 cup sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- 1/2 cup sour cream
- 1 cup walnuts or nuts of choosing
- 3 oz milk chocolate
- 1 oz semi sweet chocolate
- 1/4 cup heavy cream
- 8 oz neufchantel cheese or cream cheese
- 4 Tablespoons butter
- 1 teaspoon vanilla
- 1/4 cup cocoa powder
- 1/4 cup strong brewed coffee
- 3 1/2 cups sifted powdered sugar
Preheat over 325 degrees
Place butter and both semi and unsweetened chocolate into a a bowl simmering over hot water. ( Be careful not to burn yourself). Melt chocolate until almost lump free and remove from heat to finish melting.
Sift Flour, Cocoa Powder, Baking Powder and Salt. Set aside.
Place Eggs, both Sugars and Vanilla into mixer with whisk attachment and beat on high until pale yellow. See picture above. Add Chocolate/ Butter mixture and mix until incorporated. Add Sifted Flour ingredients, again mix to incorporate. Add sour cream and nuts mix until blended.
Use cupcake liners and fill cupcake tins 3/4 of the way full. Bake at 325 degrees for 25-30 min. Done when toothpick inserted into center of cupcake comes out clean. Cool completely
While waiting for cupcakes make frosting.
Heat 1/4 cup cream until barely simmering, remove from heat and add semi-sweet and milk chocolate. Let sit until melted. Approx 5 minutes.
Place softened Neufchatel cheese and Butter into mixer fitted with whip attachment and beat until light and fully blended. Add Vanilla and Cocoa powder and blend until incorporated. Slowly add coffee and blend, add chocolate mixture and then slowly add powdered sugar beating on high to remove lumps.
Place in refrigerator for 30 minutes to 1 hour until desired spreading or piping consistency.
Tips: I used as much organic products as possible. I find organic sugar simply taste better!