Cocoa Cream Cheese Cupcakes

All my cupcake cups are hibernating for quite some time. It is time to utilize them now.

I made this moist cocoa cream cheese cupcake from 兔紙。I changed the assemble method by mixing everything into one mixture. So, there are no 2 layers (white and dark chocolate color). One more benefit is need not to use the cake mixer also can bake a moist cupcake. 

Baking Time: 15-25 minutes

Oven Temperature: 180C

Yield: 20 small cups

Ingredients:

(A)

200g    Cream Cheese

20g      Castor Sugar

1          Egg

1tsp      Vanilla Essence

(B)

150g    Low Protein Flour

25g      Cocoa Powder

1/2tsp   Baking Soda

75g      Castor Sugar

1/4tsp   Salt

(C)

180g    Water

50g      Sunflower Oil

15g      Lemon Juice

Method:

1. To melt cream cheese: Double boil it or put it into microwave.
2. Add in sugar to dissolve. Let it cool thoroughly. Add in egg and mix well.
3. In a mixing bowl, combine water, sunflower oil and lemon juice.
4. Add the sugar and salt from (B) into the wet ingredients. Mix well.
5. In another bowl, sift low protein flour, cocoa powder and baking soda twice.
6. Add the dry ingredients into wet mixture. Mix well with your hand whisk.
7. Pour the cheese mixture into wet mixture. Mix well.
8. Pour the batter into cups and bake at preheated oven at 180C for 15 minutes for small cups and 25 minutes for big cups or until the skewer inserted into the cake and comes out clean.