Guess what’s back!!  You guessed it.  Another round of chocolate cream cheese cupcakes.  You cannot go too many months without baking these again if you can even survive that long.  It is a sun-filled day today so I thought I would share with you a baking recap from a few nights ago.  I made these last year at the zesty in laws in the summer and they are always a huge hit.

Can you really beat chocolate, cream cheese and to top it all off in bite size cupcake form?

So before we begin with the amazing recipe and picture overload

Ingredients

Cream Cheese Topping

• 8 Oz. Cream Cheese
• 1 Egg
• 1/3 Cup Sugar
• 1/2 Tsp. Salt
• 1 Cup Chocolate Chips

Dry Batter

• 1 1/2 Cup Flour
• 1 Cup White Sugar
• 1/4 Cup Cocoa
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt

Liquid Items

• 1 Cup Water
• 1/3 Cup Canola Oil
• 1 Tsp. White Vinegar
• 1 Tsp. Vanilla

Method

1. Preheat oven to 350 Degrees and spray muffin tins with cooking spray.
2. Stir the cream  cheese to a creamy, smooth consistency.  Add egg, sugar and salt and stir  (blend) (cream) to uniform smooth consistency.













3. Stir in the chocolate chips.



4. Combine dry ingredients in a large bowl,  form a “well ” and set aside.









5. Combine liquid ingredients  in another  bowl.





6. Stir liquid ingredients into dry ingredients.  Be sure not to over mix.





7. Spoon chocolate mixture into muffin tins until about 2/3 full.



8. Top each muffin with a tablespoon of the cream cheese mixture (Do note the spoon technique).





9. Bake small muffin tins for  9 -11 minutes and regular muffin tins for 20-25 minutes.





10. Remove from oven and let cool.



11. ENJOY!

Zesty Tip: If you need to take these special treats with you to a party, you can make 1.5 times the batter portion. You will have lots of cream cheese topping.  Also note that these cupcakes freeze well and are good warm or cold.

So now after all this, I have to hear what you think about these cupcakes.  When you pop one in your mouth you automatically step away from reality and fall in love with the texture and flavor.  Lately I have been hooked on home juice with chocolate treats.  I know it sounds crazy – but I have been trying out different juicer recipes for the last couple of weeks and I think I am addicted.  Usually I am a milk and chocolate guy all the way.

Have a great Friday and be on the lookout for another great treat from our baking excursion the other night.

Take care

zesty

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Yes!  You read the title correctly.  Mrs. Zesty made these delicious cupcakes for a wedding shower she was attending on Friday evening.  It was a bit of a hectic Thursday night/Friday which meant that I was unable to help with the food preparation as much as I wanted too.

The results were fabulous!  Mrs. Z has always been a great baker (along with her whole family).  These little dream treats are super simple and super tasty.  Nothing more than cake mix (without all the oil), some pre-made frosting, and crumbled Skor bar to kick it up a notch.

Feel free to follow below for the details.

Ingredients

• Betty Crocker Chocolate Cake Mix
• 3 Eggs
• 1 1/3 Cup Water
• 1/2 Cup Oil ( used closer to 1/4 cup)
• Vanilla Frosting
• 2 Skor Bars

Method

1. Preheat oven to 325 Degrees
2. Follow instructions o n the cake mix
3. Place liners in the muffin tins
4. Using a measuring spoon and fill the cup cakes tins until about 3/4 full
5. Bake for 17 -22 minutes
6. Remove cup cakes and place on wire rack; let cool
7. Once cool, spread frosting
8. Place Skor bars in ziploc bag and rush with rolling pin
9. Top cup cakes with Skor pieces
10. ENJOY!

Zesty Tip: To keep the mess under control, Mrs. Zesty uses a measuring spoon and liners in the muffin tins.  This also eliminates some unwanted oil in the muffins.

So a couple of things about this little treat.  I was very thankful that Mrs. Zesty pulled through to make these delicious cupcakes as I knew time would be tight for me.  And secondly, they tasted great and were so easy to make.  I really appreciate the reduction of oil in this recipe.  The cupcakes were very light and fluffy, but the Skor pieces really gave them dimension and texture.  Great Job J!

Hope you have a great Monday!  I will forewarn you that yesterday we had a huge beach day which was followed by a killer BBQ/Dinner at the Sis In Laws.  So stay tuned for some dishes that will make your tongue hang out.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Happy Friday! The end of the week has arrived. It threw me off that it was Friday already since we had a holiday in the middle of the week. As you remember on the holiday, I went over to my sister and brother in laws for a baking day! With that being said, you can guess what is coming up for today’s sweet treat.

Sugar Topped Rhubarb Cup Cakes. Now as you know I am high on the rhubarb kick as you can tell from my rhubarb pie. These muffins have a nice flavor of almond as well as the tartness of the rhubarb.

Tell me what you think of these and be honest!  I love them!

Ingredients

• 1 1/4 Cup Flour
• 1 1/2 Tsp. Baking Powder
• 1 Tsp. Salt
• 1/4 Cup White Sugar
• 1/4 Cup Brown Sugar
• 1/2 Cup Diced Rhubarb
• 1 Egg
• 1/2 Cup Milk
• 1/4 Cup Oil
• 1 Tsp. Almond Extract
• White Sugar for Topping

Method

1. Preheat oven to 375 Degrees.







2. Mix dry ingredients.



3. Beat egg, add milk, oil and almond extract.



4. Pour egg mixture over dry ingredients and stir to moisten.



5. Fold in Rhubarb.



6. Bake for 20 minutes.





7. Dip tops while hot in sugar.



8. Enjoy!

Zesty Tip: This recipe is very versatile. Using peaches or other fruit in season are just as delicious.

In honor of all my US readers,  I would like to wish you an early Happy Independence Day.  Have a great weekend and you have the rest of the day until 5:00PM EST to enter the great POM giveaway.  I will announce the winners on Monday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty