Chocolate Cupcakes with Ganache Frosting

Shanghai Style Braised Pork Belly

Black Bottom Cupcakes

Original Recipe from here.

Cream Cheese Filling:

227 g Cream cheese, room temperature (I used 250g)

65 g Caster sugar 1 large egg 1/2 tsp Vanilla extract

Chocolate Cupcakes:

210 g Plain flour 210 g Light brown sugar (I used 190g)

30 g Natural unsweetened cocoa powder (not Dutch processed) ( I used Hershey's)

1 tsp Baking soda

1/4 tsp Salt

240 ml Water

80 ml Unflavored vegetable oil (I used grapeseed oil)

1 tbsp White vinegar (I used lime juice)

1 tsp Vanilla extract

Method:

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or spray with a non stick vegetable spray, 12 muffin cups.

Cream Cheese Filling:

In your food processor or electric mixer beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate

Cupcake batter.

Chocolate Cupcakes:

First, in a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few teaspoons of the cream cheese filling into the center of each cupcake.
Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. These cupcakes can be stored in the refrigerator for about 3 - 4 days.
Makes 12 cupcakes

Note: Although grapeseed oil is supposed to be neutral, I was able to taste it and I feel that it kinda overwhelms the cocoa flavour. I tasted it while it's still warm. Shall try the chilled version.

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