This dish contains the following allergens: Eggs, Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
Cream Cheese Filling
1 package
cream cheese, softened
100g
granulated sugar
Batter
2
large eggs
100g
granulated sugar
100g
light brown sugar
70g
canola oil
2 teaspoons
vanilla extract
96g
all-purpose flour
50g
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
113g
whole milk
Cream Cheese Filling
1 package (8 ounces)
cream cheese, softened
1/2 cup
granulated sugar
Batter
2
large eggs
1/2 cup
granulated sugar
1/2 cup
light brown sugar
1/3 cup
canola oil
2 teaspoons
vanilla extract
3/4 cup
all-purpose flour
1/2 cup
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
1/2 cup
whole milk
Utensils
12 Cup Muffin Pan
Muffin Liners
Small Bowl
Large Bowl
Toothpicks
Step 1
Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.
Step 2
Assemble the hand mixer attachment on the power base, then install the beaters.
Step 3
In a small bowl, add the cream cheese and sugar. Press power to begin mixing on speed 1, then gradually increase to speed 3. Mix until the ingredients are combined into a smooth mixture, about 1 minute. Set aside.
Step 4
To prepare the batter, add the eggs, sugars, oil, and vanilla extract to a large bowl. Press power to begin mixing on speed 1, then gradually increase to speed 3. Mix until the ingredients are evenly combined, about 2 minutes.
Step 5
Add the remaining batter ingredients to the large bowl. Press power to begin mixing on speed 1, then gradually increase to speed 3. Mix until a batter has just formed, about 2 minutes. Be careful not to overmix.
Step 6
Transfer the batter to the prepared muffin tin, filling each cup halfway. Top each cup with 2 tablespoons of the prepared filling. Then use a toothpick or butter knife to swirl the filling into the batter.
Step 7
Place the cupcakes in the oven and bake for 18 to 20 minutes or until a toothpick will come out clean after being inserted in the center of a cupcake.
Step 8
Remove cupcakes from the oven and allow to cool completely before serving.
Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners and set aside.
Cream Cheese Filling
1 package
cream cheese, softened
100g
granulated sugar
Batter
2
large eggs
100g
granulated sugar
100g
light brown sugar
70g
canola oil
2 teaspoons
vanilla extract
96g
all-purpose flour
50g
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
113g
whole milk
Cream Cheese Filling
1 package (8 ounces)
cream cheese, softened
1/2 cup
granulated sugar
Batter
2
large eggs
1/2 cup
granulated sugar
1/2 cup
light brown sugar
1/3 cup
canola oil
2 teaspoons
vanilla extract
3/4 cup
all-purpose flour
1/2 cup
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
1/2 cup
whole milk
Step 2 of 8
Assemble the hand mixer attachment on the power base, then install the beaters.
Cream Cheese Filling
1 package
cream cheese, softened
100g
granulated sugar
Batter
2
large eggs
100g
granulated sugar
100g
light brown sugar
70g
canola oil
2 teaspoons
vanilla extract
96g
all-purpose flour
50g
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
113g
whole milk
Cream Cheese Filling
1 package (8 ounces)
cream cheese, softened
1/2 cup
granulated sugar
Batter
2
large eggs
1/2 cup
granulated sugar
1/2 cup
light brown sugar
1/3 cup
canola oil
2 teaspoons
vanilla extract
3/4 cup
all-purpose flour
1/2 cup
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
1/2 cup
whole milk
Step 3 of 8
In a small bowl, add the cream cheese and sugar. Press power to begin mixing on speed 1, then gradually increase to speed 3. Mix until the ingredients are combined into a smooth mixture, about 1 minute. Set aside.
Cream Cheese Filling
1 package
cream cheese, softened
100g
granulated sugar
Batter
2
large eggs
100g
granulated sugar
100g
light brown sugar
70g
canola oil
2 teaspoons
vanilla extract
96g
all-purpose flour
50g
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
113g
whole milk
Cream Cheese Filling
1 package (8 ounces)
cream cheese, softened
1/2 cup
granulated sugar
Batter
2
large eggs
1/2 cup
granulated sugar
1/2 cup
light brown sugar
1/3 cup
canola oil
2 teaspoons
vanilla extract
3/4 cup
all-purpose flour
1/2 cup
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
1/2 cup
whole milk
Step 4 of 8
To prepare the batter, add the eggs, sugars, oil, and vanilla extract to a large bowl. Press power to begin mixing on speed 1, then gradually increase to speed 3. Mix until the ingredients are evenly combined, about 2 minutes.
Cream Cheese Filling
1 package
cream cheese, softened
100g
granulated sugar
Batter
2
large eggs
100g
granulated sugar
100g
light brown sugar
70g
canola oil
2 teaspoons
vanilla extract
96g
all-purpose flour
50g
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
113g
whole milk
Cream Cheese Filling
1 package (8 ounces)
cream cheese, softened
1/2 cup
granulated sugar
Batter
2
large eggs
1/2 cup
granulated sugar
1/2 cup
light brown sugar
1/3 cup
canola oil
2 teaspoons
vanilla extract
3/4 cup
all-purpose flour
1/2 cup
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
1/2 cup
whole milk
Step 5 of 8
Add the remaining batter ingredients to the large bowl. Press power to begin mixing on speed 1, then gradually increase to speed 3. Mix until a batter has just formed, about 2 minutes. Be careful not to overmix.
Cream Cheese Filling
1 package
cream cheese, softened
100g
granulated sugar
Batter
2
large eggs
100g
granulated sugar
100g
light brown sugar
70g
canola oil
2 teaspoons
vanilla extract
96g
all-purpose flour
50g
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
113g
whole milk
Cream Cheese Filling
1 package (8 ounces)
cream cheese, softened
1/2 cup
granulated sugar
Batter
2
large eggs
1/2 cup
granulated sugar
1/2 cup
light brown sugar
1/3 cup
canola oil
2 teaspoons
vanilla extract
3/4 cup
all-purpose flour
1/2 cup
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
1/2 cup
whole milk
Step 6 of 8
Transfer the batter to the prepared muffin tin, filling each cup halfway. Top each cup with 2 tablespoons of the prepared filling. Then use a toothpick or butter knife to swirl the filling into the batter.
Cream Cheese Filling
1 package
cream cheese, softened
100g
granulated sugar
Batter
2
large eggs
100g
granulated sugar
100g
light brown sugar
70g
canola oil
2 teaspoons
vanilla extract
96g
all-purpose flour
50g
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
113g
whole milk
Cream Cheese Filling
1 package (8 ounces)
cream cheese, softened
1/2 cup
granulated sugar
Batter
2
large eggs
1/2 cup
granulated sugar
1/2 cup
light brown sugar
1/3 cup
canola oil
2 teaspoons
vanilla extract
3/4 cup
all-purpose flour
1/2 cup
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
1/2 cup
whole milk
Step 7 of 8
Place the cupcakes in the oven and bake for 18 to 20 minutes or until a toothpick will come out clean after being inserted in the center of a cupcake.
Cream Cheese Filling
1 package
cream cheese, softened
100g
granulated sugar
Batter
2
large eggs
100g
granulated sugar
100g
light brown sugar
70g
canola oil
2 teaspoons
vanilla extract
96g
all-purpose flour
50g
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
113g
whole milk
Cream Cheese Filling
1 package (8 ounces)
cream cheese, softened
1/2 cup
granulated sugar
Batter
2
large eggs
1/2 cup
granulated sugar
1/2 cup
light brown sugar
1/3 cup
canola oil
2 teaspoons
vanilla extract
3/4 cup
all-purpose flour
1/2 cup
cocoa powder
3/4 teaspoon
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
kosher salt
1/2 cup
whole milk
Step 8 of 8
Remove cupcakes from the oven and allow to cool completely before serving.
