I had some cream cheese filling leftover from yesterday’s cream cheese danish. Went looking for a chocolate muffin recipe to which I could add the cream cheese. Found a recipe on another blog that sounded promising. I made a couple of adjustments though. The original recipe called for 4 ounces of white chocolate. I only had two. And like most cupcakes the original one was frosted. Instead I drizzled an icing sugar glaze flavoured with butter and vanilla over the warm cupcake. I also placed a large spoonful of the cream cheese filling in the centre. Definitely a keeper.
You can find the original cupcake recipe on Couture Cupcakes
Home Cookin Chapter: Recipes From Thibeault’s Table
Cream Cheese filled White Chocolate Muffins
Adapted from Couture Cupcakes- ecupcake.blogspot.com
2 cups all purpose flour
1 2/3 cups of white sugar
1/4 teaspoon salt
2 ounces quality white chocolate
1/2 cup water
1 cup of sour cream
2 teaspoons vanilla
1 1/2 teaspoon baking soda
Oven preheated to 350°F
Melt chocolate with butter. Stir until smooth. Add water.
Mix together flour,sugar, salt and baking soda.
Mix together sour cream, vanilla and eggs, add butter chocolate mixture and flour. Beat with either a machine mixer or hand mixer. Pour into muffin tin lined with paper cupcake liners. Bake for approximately 20 to 25 minutes
1 package cream cheese (8 ounces)
1/2 cup sugar
pinch of salt
Beat together cream cheese, egg, sugar, salt and vanilla.
Fill muffin cups half full with muffin batter, top with a spoon of cream cheese and then cover with more muffin batter.
When muffins come out of the oven drizzle with glaze made with one tablespoon melted butter, one cup of powdered sugar, vanilla and a little cream or milk.