1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
6 tbsp. butter, room temp.,
3/4 cup sugar, plus 2 tbsp.
1 egg, room temp.,
2/3 cup milk at room temp.,
3 ounces creme cheese
1 teaspoon vanilla
2 tbsp. mini semi sweet chocolate chips
2 tbsp. chopped walnuts
Place rack in middle of oven and preheat to 350f. Line 12 muffin cup with cupcake papers. In a medium bowl, sift together the flour, cocoa, baking powder, salt and set aside. Using a mixer, creme the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half the flour mixture and stir until just incorporated. Mix in the milk, add the remaining flour mixture and stir until combined. Set aside.
In a small bowl, mix together the cream cheese, 2 tbsp. sugar, and vanilla. Stir in the chocolate chips and walnuts.
Fill prepared cupcake lines with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese should not be visible).
Bake at 350 for 20 minutes. Let the cupcakes stand in the pan for 3 to 5 minutes and then remove and allow to cool completely on the rack. Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.
3/4 cups semisweet chocolate chips
1/2 cup heavy cream
Place a heat proof bowl over a pot of simmering water, and whisk together the chocolate, and cream. Continue whisking until chocolate is melted and mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.
We had these as part of our Easter dinner and have had then once again since, anything with cheesecake filling I find the be a real winner....