Recipes: Desserts

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Mint Chocolate Filled Cupcakes

filledcupcakeIngredients:

For the batter:

  • 3 cups flour
  • 2 cups white sugar
  • 1/2 cup Equal Exchange Organic Baking Cocoa
  • 2 tsp. salt
  • 2 tsp. baking soda
  • 2 cups water
  • 2/3 cup vegetable oil
  • 2 Tbsp. vinegar
  • 2 tsp. vanilla

For the filling:

  • 8 oz. cream cheese
  • 1 egg
  • 1/3 cup sugar
  • Pinch of salt
  • 1 bar Equal Exchange Organic Mint Chocolate, chopped finely

For the frosting:

  • 2 8-oz. packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups confectioners’ sugar, sifted
  • 1 tsp vanilla extract

Directions:

  1. Mix dry ingredients (flour, sugar, cocoa, salt, baking soda) and then add water, oil, vinegar and vanilla. Mix well.
  2. Put cupcake papers in a muffin tin and fill 1/2 full with the batter.
  3. Cream together cream cheese, egg, sugar, and salt, and stir in chocolate.
  4. Put a spoonful of filling into center of each cup of batter.
  5. Bake at 350º F for about 25 minutes.
  6. While cupcakes are baking, whip up the frosting.
  7. In a medium bowl, cream together the cream cheese and butter until creamy.
  8. Mix in the vanilla, then gradually stir in the confectioners’ sugar.
  9. Frost the cupcakes after they’ve had time to fully cool.

Servings: 32

Recipe courtesy of Equal Exchange.

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