Judy Hesser's Surprise Cupcakes

May 10, 2021
1 Rating
Photo by Mark Weinberg. Food stylist: Samantha Seneviratne. Prop stylist: Ali Slagle.
Watch This Recipe
Judy Hesser's Surprise Cupcakes
  • Prep time 15 minutes
  • Cook time 20 minutes
  • makes 20 to 24 cupcakes
  • For the filling
  • 8 ounces full-fat cream cheese, at room temperature
  • 1 whole large egg plus 1 egg yolk
  • 1/8 teaspoon kosher salt
  • 6 ounces semi-sweet chocolate chips
  • For the cupcake batter
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 large egg white
  • 1/3 cup vegetable, canola, or other neutral oil
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup toasted sliced almonds
In This Recipe
  1. Heat the oven to 350°F and line a muffin pan with cupcake liners.
  2. In a small bowl, beat together the cream cheese, egg, egg yolk, and salt. Fold in the chocolate chips.
  3. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  4. Put the egg white in a 2-cup liquid measuring cup and fill it to 1 cup with water. Whisk in the oil, vinegar, and vanilla. Pour this mixture into the dry ingredients and stir until smooth.
  5. Fill the lined muffin tin cups 1/3 full with the chocolate batter. Spoon the cream cheese batter in the top center of each cupcake batter (about 1 tablespoon each). Sprinkle with the sliced almonds.
  6. Bake for 18 to 20 minutes, until just set.

See what other Food52ers are saying.

Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.

0 Reviews