These little treats were staples of a dessert catering business I ran with a friend in the 80s. The star of the business was a cheesecake recipe handed down from my mom, but we expanded to include baked goods culled from our own families, or from published baking books. These mini-cupcakes (also a recipe from my mother) were one of our most requested items, and mega-popular with friends and family.
I haven’t made these in quite a few years, but having just gone through (and still going through) a life changing event, I felt the need to bake something that takes me back to my roots. So for me these are special. But for you, these will just be a delicious, scrumptious, little treat that you can add to your own family’s recipe box.
They are super easy to make, but they do require mini-cupcake pans and papers so plan ahead. The recipe makes about four dozen, but doubles easily. When I made them this week, I doubled it to have enough for gifts, and they freeze perfectly (actually, they are fabulous eaten straight from the freezer - try it!).
Wishing you and yours a very Merry Christmas and a happy, healthy New Year!
Stay warm, eat well, be happy.
Terry
Chocolate Cream Cups
Cream Cheese Mixture:
1 8oz package cream cheese (softened)
1 egg
1/3 C sugar
1/8 t salt
6 oz package chocolate chips
Whip first four ingredients together until creamy, then stir in chocolate chips. Set aside.
Chocolate Mixture:
1-1/2 C AP flour
1 C sugar
1 C water
1/3 C neutral vegetable oil
1 TB apple cider vinegar
1 t baking soda
1/2 t salt
1/4 C Hershey's cocoa
1 t vanilla
Preheat oven to 350°
Beat all chocolate mixture ingredients until smooth.
Place mini-cupcake papers in tins. Fill each tin with chocolate mixture approximately 1/3 full. Then add about 1 teaspoon of cream cheese mixture on top.
Bake 15 minutes. Remove pan to rack to cool completely before removing individual cupcakes.
Store in refrigerator or freeze.
