Tuesday, October 26, 2010

the adventures in baking continue

At our housewarming we received a lovely + very thoughtful gift from my friend Krista + her new husband Matt. A fun kitchen towel and these little lovelies:

In addition there was a recipe for Chocolate Cream Cheese Cupcakes on the back of the package. I had an extra package of brownie mix, so instead of getting fully in to the swing of things after burning myself out on baking, I used a box mix for the cupcakes themselves. I also happened to have an extra package of cream cheese that I didn't need for the pumpkin rolls so I made the filling to go on top of the brownie cupcakes. Yay for an experiment!

I rarely do things by the book in the kitchen, mostly because I'm making due with what I have. It usually turns out well. In this case, I had the ingredients to make the cupcakes from scratch, but I wanted to have brownies and I wanted it to be easier + faster. 

I wanted to get started right away, but the recipe called for softened cream cheese...so I improvised.

I didn't find any better advice beyond "wait 15 minutes or more" to softening it quickly. So I popped it in the preheating oven while I gathered ingredients, which took about 5 minutes, and it was perfectly soft but not runny. 

I mixed the box of brownie mix with oil, water, + eggs. Boring, easy, and kind of cheating. Then I poured the batter into these adorable little silicone cupcake liners. There's even a shaded line to guide you in how much to fill them. awesome.

Then I whipped up the easy cream cheese filling:

1 (8oz) package cream cheese, softened
1 egg
1/2 C. sugar
1/4 tsp. salt
1 C. chocolate chips (I didn't add these)
24 strawberreis ( I didn't do this either)

Beat together cream cheese, egg, sugar, and salt until light and fluffy. Drop a heaping teaspoonful of the cream cheese mix into each cupcake. Bake for 25 minutes. Allow to cool. 

I had to bake them for longer to get them to bake through since it was brownies instead of cake, maybe 35 minutes. I also had a bit of an overflow mishap with one of them. Last, but certainly not the least of my problems was that I didn't realize you have to "season" silicone by using oil on them the first couple of times. All my brownies were stuck and unfortunately I made them to bring to dinner with some friends of ours. So we just ate them with utensils right out of the liner. It was worth it. So yummy!


P.S. don't forget to check out my new About Us page and my husband's new blog


  1. Hey Shandell! Hope you remember me from NCC. I just clicked to follow your site but I've been enjoying it for a while. Did you see that you Ben was mentioned on the Today's Letters blog? How cool is that?! (LOVE that blog by the way, thanks for sharing a while back.)

    These cupcakes look amazing as well!


  2. Celeste, of course I remember you! Thanks for following!
    Ben was thrilled to be mentioned on Emily's blog, those two are so awesome!

  3. I've made lots of cupcakes, but never these. They look great.

  4. Yum! Great tip on softening the cream cheese--would have never thought of that. The recipe looks too good not to try out--thanks!



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