Dominican Cupcake Food
DOMINO CUPCAKES
These are the best cupcakes I have made. All the children love them except possibly someone who cannot eat cheese as there is cream cheese in them. I am posting this recipe as I have lost the paper I have it on several times and figure it will be safer here and all of you can try it too.
Provided by Ruthie Y
Categories Dessert
Time 28m
Yield 18 cupcakes, 18 serving(s)
Number Of Ingredients 14
Steps:
- Beat together cream cheese, sugar and egg yolk.
- Stir in chips and set aside.
- Sift flour, cocoa, sugar, baking soda and salt in large bowl.
- Combine water, oil and vinagar.
- Add to dry ingredient; mix well.
- Fill 18 paper lined medium sized muffin cups half full wtih chocolate batter, (I use the muffin scoup from Pampered chef for this).
- Top each with about 1 tbsp cream cheese mixture (small mini muffin scoup from pampered chef works good for this).
- Bake in 350 degrees oven for 20-25 minutes or until done.
Nutrition Facts : Calories 268.7, Fat 14.8, SaturatedFat 4.6, Cholesterol 18.1, Sodium 192.2, Carbohydrate 32.8, Fiber 1.3, Sugar 19, Protein 3
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- To fill the paper cups I used an ice cream scoop, it makes for cupcakes of homogenous size and makes it easier to pour the batter without making a mess.
- These are some of the paper cups already filled. With the amounts in the recipe for Dominican cake you should obtain about 3 dozen cupcakes.
- Heat oven to 300 ºF. Bake the cupcakes until they turn golden brown (about 20 mins). Here are the cupcakes at room temperature and ready to be decorated. As you can see they do not rise above the paper cup border, this was done on purpose as I wanted a flat surface to decorate.
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