Cream Cheese Filled Chocolate Cupcakes with Chocolate Sauce
 

I make these in Demarle's Charlotte Flexipan -- it comes out beautiful. 

ingredients:

1 1/2 cups flour
1 cup sugar
1/2 cup cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 stick unsalted butter, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water

Cream Cheese Filling
6 ounces cream cheese
1/4 cup brown sugar
6 ounces chocolate chip, semi-sweet

Chocolate Sauce
1/2 cup heavy cream
4 ounces semisweet chocolate, chips or cut into pi
2 teaspoons vanilla extract
 

directions: Preheat the oven to 330 degrees F. Place Flexipan mold on Perforated Baking Tray. (use Charlotte mold, or 12 Muffin Tray.) *note, when using the charlotte mold, you will have batter left over.

In a small bowl, beat the cream cheese with the sugar. Fold in the chocolate chips.  Set aside.

In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the cupcakes.

Drop the cream cheese mixture into the center of the cupcakes – push down a little bit. Bake for 20 to 25 minutes, until the cupcakes rise and a toothpick inserted into the center comes out clean.  Allow to cool for about 15 -20 minutes.

Un-mold cupcakes and place on platter.

Chocolate Sauce:

In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Add the cream into the chocolate and let sit for 3 minutes. Add the vanilla and whisk until the chocolate melts and the sauce thickens.  Pour over cakes before serving.