Ingredients:
Cupcake:
250 ml brown sugar
3 extra large eggs (room temperature)
250 ml plain yoghurt (room temperature)
5 ml bicarbonate of soda
375 ml cake flour
125 ml self raising flour
Filling:
200 grams milk chocolate (grated)
¾ cup brown sugar
10 ml cinnamon
Topping:
One 8-ounce tub of cream cheese
Quarter cup of unsalted butter (softened to room temperature)
2.5 ml vanilla essence
250 ml (1 cup) powdered sugar, sifted
Chocolate syrup to drizzle
Additional cinnamon to drizzle
1. Preheat oven to 180 degrees Celsius
2. Prepare cupcake tins with lining and set aside.
3. Beat the butter and sugar until light and creamy.
4. Add eggs one at a time, beating after each addition.
5. Add yoghurt and mix well.
6. Sift the dry ingredients into the mixture and mix until just combined.
7. Combine all the filling ingredients and mix well.
8. Fill the cupcake liners ¼ way with batter.
9. Thereafter sprinkle a layer of filling over the batter.
10. Fill the cupcake liners with more batter until 3/4 way up.
11. Sprinkle a thin layer of filling over the batter.
12. Bake at 180 degrees Celsius for 20 minutes or until skewer inserted comes out clean.
13. Remove from oven, allow to cool in tin for 5 minutes.
14. Remove onto a wire rack to cool completely.
15. Whilst the cupcakes are cooling, prepare the cream cheese frosting.
16. Combine the cream cheese and butter in a bowl of a cake mixer and mix at medium speed until creamy (30 seconds with paddle attachment).
17. Keep the motor running and add the vanilla and mix for another 30 seconds. Gradually add the sugar and mix until smooth and creamy, approximately 1 minute after each addition.
18. Once cakes are cooled, decorate as desired with the cream cheese frosting.
19. Drizzle with chocolate syrup and sprinkle cinnamon over.
Serving: Makes 15-18 cupcakes
Storage: These cupcakes should be stored in an airtight container in the refrigerator and be eaten within 3 days.
Preparation:
2. Prepare cupcake tins with lining and set aside.
3. Beat the butter and sugar until light and creamy.
4. Add eggs one at a time, beating after each addition.
5. Add yoghurt and mix well.
6. Sift the dry ingredients into the mixture and mix until just combined.
7. Combine all the filling ingredients and mix well.
8. Fill the cupcake liners ¼ way with batter.
9. Thereafter sprinkle a layer of filling over the batter.
10. Fill the cupcake liners with more batter until 3/4 way up.
11. Sprinkle a thin layer of filling over the batter.
12. Bake at 180 degrees Celsius for 20 minutes or until skewer inserted comes out clean.
13. Remove from oven, allow to cool in tin for 5 minutes.
14. Remove onto a wire rack to cool completely.
15. Whilst the cupcakes are cooling, prepare the cream cheese frosting.
16. Combine the cream cheese and butter in a bowl of a cake mixer and mix at medium speed until creamy (30 seconds with paddle attachment).
17. Keep the motor running and add the vanilla and mix for another 30 seconds. Gradually add the sugar and mix until smooth and creamy, approximately 1 minute after each addition.
18. Once cakes are cooled, decorate as desired with the cream cheese frosting.
19. Drizzle with chocolate syrup and sprinkle cinnamon over.
Serving: Makes 15-18 cupcakes
Storage: These cupcakes should be stored in an airtight container in the refrigerator and be eaten within 3 days.
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