Thunder cupcakes
Posted on | July 16, 2009 | 9 Comments
Make these. They are the perfect accompaniment for thunderstorms, especially when made and eaten with little boys.
* 1 8-ounce package cream cheese
* 1 large egg
* 2 tablespoons sugar
* 1/2 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1/4 cup mini semisweet chocolate chips
* 1 cup all purpose flour
* 3 tablespoons sifted unsweetened cocoa powder
* 3/4 teaspoon baking powder
* 1/2 teaspoon coarse kosher salt
* 1/8 teaspoon baking soda
* 3/4 cup plus 2 tablespoons sugar
* 1/2 cup (1 stick) unsalted butter, room temperature
* 2 large eggs
* 1 teaspoon vanilla extract
* 3 oz bittersweet chocolate, chopped, melted, warm
* 1/2 cup whole milk
Beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips (I was generous with these!)
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Mix wet ingredients together then add dry. Fill cups 1/3 full. Then plunk a heaping spoonful of the cream cheese + chocolate chip mixture into the middle of each cup.
Bake cupcakes until toothpick inserted into center comes out clean, about 20 minutes. Cool in the pan, then in the fridge~ I think these cupcakes actually taste better cold than warm…though some might beg to differ.
* Recipe originally from here.
Also, I am just loving these beautiful photographs.
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July 16th, 2009 @ 9:16 pm
ooh they look good. i’m going to try them today. perfect weather for it too – heavy monsoon storm on-going with lots of thunder and lightening.
July 16th, 2009 @ 10:48 pm
My friend used to make these when we were teaching partners, but she made them in the mini-muffin variety. They are so, so, so good. I have also made them…yum.
July 17th, 2009 @ 8:41 am
I cant wait to try these. they look simply delicious.
July 17th, 2009 @ 10:18 am
My mom made these all the time when I was growing up! I have made these for my son’s birthday treats a couple times too but I just don’t make the frosting like my mom did.
July 17th, 2009 @ 10:29 am
Do you think using regular salt instead of kosher salt will render them inedible? I just hate going out to buy a random ingredient that I probably won’t use again for another decade…
July 17th, 2009 @ 10:50 am
You know what, Cate, I didn’t even use salt. I had salted butter on hand and figured it would make up the difference. I am never really sure if it makes much of a difference in desserts… I know some people think it does, and swear by salt in sweet things, but I don’t know. These turned out fine without!
July 17th, 2009 @ 8:57 pm
Ooh! Thanks for the tasty-looking recipe! Will try it very soon!
July 18th, 2009 @ 11:11 am
Good to know! I’m in the middle of moving, so maybe this will be my inaugural recipe at the new place.
July 18th, 2009 @ 5:13 pm
don’t sweat the kosher salt, people!
the only difference from ‘normal’ table salt is that it has a larger chemical structure, so you should use more (since each molecule takes more space the crystals are larger, so less salt for the same volume)
also, it does not contain added iodine (like regular table salt)