175gm Cocoacraft 70% Bittersweet Chocolate Couverture, chopped into bits
¼ cup Cocoacraft Rich Dark Cocoa Powder
175gm cream cheese
1 and 1/3 cup plus 2 tbsp sugar
1 ½ cup flour
1 tsp baking soda
1 cup water
1/3 cup vegetable oil
1 tbsp vinegar
1 tbsp vanilla extract
½ cup chopped walnuts
Beat the cream cheese in a bowl until smooth. Add the egg, ½ cup of sugar and a pinch of salt. Continue beating the mixture until smooth. Now mix in the Cocoacraft 70% Bittersweet Chocolate Couverture pieces.
In another bowl, sift together the flour, 1 cup of sugar, Cocoacraft Rich Dark Cocoa Powder, baking soda and ½ teaspoon of salt.
In a separate bowl, first mix the water, oil, vinegar and vanilla extract and then add to the dry mixture. Beat until smooth. Spoon the batter into paper-lined muffin trays/cups, filling each cup about one third full. Place a large teaspoonful of the cheese mixture on top of the batter in each cup.
Mix the chopped walnuts with the remaining sugar and sprinkle on top of each cupcake.
Bake in a preheated (180°C) oven for 35 minutes, or until a tester inserted in the centre of a cupcake comes out clean. Remove the cupcakes from the pans to cool on racks.