Chocolate Cobweb Cupcakes is a modern American recipe for a classic chocolate cupcake covered with cream cheese icing with a red cream cheese filling (the 'bleeding' part). The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate Cobweb Cupcakes.
For the Cream Cheese Icing:
60g cream cheese
60g butter, softened
120g icing sugar, sifted
1/2 tsp vanilla extract
Method:
Begin with the filling. Soften the cream cheese and beat in the egg. Now add the sugar and stir in the white chocolate. Now add the red food colouring, ensuring that the filling colour is darker than you want it to be finally (the colour will lighten during baking).
For the cakes, sift together the cocoa powder, flour and baking powder into a bowl. Add the sugar and butter then beat the mixture together until thoroughly combined. Now add the egg and milk and beat until the batter is thick and smooth.
Divide this batter between individual silicone moulds or tart tins lined with paper cases, filling them no more than 2/4 full. Add 1 1/2 tsp of the filling in the centre of each cake then transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until cooked through and golden brown on top. Transfer to a wire rack to cool.
When cold, prepare the cream cheese icing. Beat together the cream cheese and butter together in a bowl until thoroughly combined then beat in the icing sugar and vanilla extract until well mixed. Spoon the resultant icing over the top of the cupcakes, ensuring that you leave a small border around the edge.
