Chocolate chip cream cheese cupcake
It is a chocolate cupcake made of rice powder and applied cream made of cream cheese to the cake. For the shape of the cake, I referred to betycrocker's chocolate cupcake, but the recipe is creative. When I make cupcakes, I divide the egg into white and yolk, whip the egg into meringue, mix it with the dough, and bake it to make a cake softer than muffin. Today's recipe was made as simple as muffin, but it was so soft, moist, and delicious.
6 serving
Within 60 minutes
밀키
Ingredients
  • Butter
    80g
  • brown sugar
    70g
  • Eggs
    1ea
  • Powerful rice flour
    120g
  • cocoa powder
    12g
  • Baking powder
    1/2Ts
  • Milk
    60g
  • Chocolate chip
    40g
  • Cream cheese
    100g
  • Sugar
    2T
  • whipped cream
    100cc
  • Chocolate chip
    40g
Cooking Steps
STEP 1/12
Add sugar to the soft butter stored at room temperature and whip it quickly to make it creamy
STEP 2/12
Add eggs and whip it. Whip it enough to give it a light taste
STEP 3/12
If this is the case, sift the baking powder and rice flour cocoa powder.
STEP 4/12
Mix it lightly with a spatula
STEP 5/12
Make dough by adding milk little by little.
STEP 6/12
Add chocolate chips and mix them
STEP 7/12
I put the dough in a muffin cup and baked it in an oven preheated to 180 degrees for 25 minutes. If there is no stain on the skewer, remove it from the oven and let it cool in a strainer.
STEP 8/12
Muffins are soft and more delicious if you wrap them in plastic and keep them overnight.
STEP 9/12
Add sugar to the cream cheese and gently mix with a spatula
STEP 10/12
Whisk the cream little by little with whipped cream to make cream. If you want something sour, add a little lemon juice.
STEP 11/12
Scoop up a teaspoon of cream on the cupcake
STEP 12/12
I sprinkled chocolate chips. It is a chocolate cupcake that is made of rice powder and is clean and soft. I recommend it as a gift cake on Valentine's Day.
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