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Prep time
15 minutes
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Cook time
20 minutes
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makes
20 to 24 cupcakes
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Judy Hesser's Surprise Cupcakes
Ingredients
- For the filling
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8 ounces
full-fat cream cheese, at room temperature
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1
whole large egg plus 1 egg yolk
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1/8 teaspoon
kosher salt
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6 ounces
semi-sweet chocolate chips
- For the cupcake batter
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1 1/2 cups
all-purpose flour
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1 cup
granulated sugar
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1/4 cup
natural cocoa powder
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1 teaspoon
baking soda
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1/2 teaspoon
kosher salt
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1
large egg white
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1/3 cup
vegetable, canola, or other neutral oil
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1 tablespoon
white vinegar
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1 teaspoon
pure vanilla extract
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1/4 cup
toasted sliced almonds
Directions
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Heat the oven to 350°F and line a muffin pan with cupcake liners.
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In a small bowl, beat together the cream cheese, egg, egg yolk, and salt. Fold in the chocolate chips.
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In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
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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.
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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.
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Bake for 18 to 20 minutes, until just set.
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.
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