mitchell
Crash Test Dummy
The name comes from the fact that on a farm you do not have a lot of time during harvest to do extra steps. Therefore, these are all in one cupcakes. No frosting later required. Cut back on the work load a bit.....
Cake:
3 cups flour
2 cups sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
2 cups water
2/3 cup vegetable oil
2 tablespoons cinder vinegar
2 teaspoons vanilla extract
Filling:
8 ounces cream cheese, at room temperature
1 egg
1/3 cup sugar
6 ounces semisweet chocolate chips
Preheat oven to 350 degrees. Lightly grease two large muffin tins witha veggie spray like Pam or use the paper cupcake wrappers in the pans. Add all of the cake ingredients into a large bowl and beat at medium speed with an electric mixer for about 3 to 4 minutes until well combined, no lumps and a smooth texture. Pour the cake batter into the cupcake forms, filling each one about 2/3 full. Set off to the side.
Prepare the filling mix. Beat the cream cheese with an electric mixer on low until creamy. Add the eggs, then gradually the sugar. When it is smooth in texture, add in the chocolate chips and mix them in with a spoon until evenly distributed in the mixture. Then add a heaping tablespoon of the filling into the center of each cupcake. Bake for 20 to 25 minutes, until the cupcakes springs back when lightly touched. Serve them warm or cold. I like mine right from the refrigerator, but the kids will eat them any way you serve them. (Makes approx. 24 cupcakes)
Note: I also do this same recipe in a bunt cake form. Be careful not to let the filling go off to the sides of the pan, try to keep it in the center and push it into the batter a bit. Bake for an additional 20 to 25 minutes or a toothpick inserted in the center comes out clean.
Cake:
3 cups flour
2 cups sugar
½ cup unsweetened cocoa powder
2 teaspoons baking soda
2 cups water
2/3 cup vegetable oil
2 tablespoons cinder vinegar
2 teaspoons vanilla extract
Filling:
8 ounces cream cheese, at room temperature
1 egg
1/3 cup sugar
6 ounces semisweet chocolate chips
Preheat oven to 350 degrees. Lightly grease two large muffin tins witha veggie spray like Pam or use the paper cupcake wrappers in the pans. Add all of the cake ingredients into a large bowl and beat at medium speed with an electric mixer for about 3 to 4 minutes until well combined, no lumps and a smooth texture. Pour the cake batter into the cupcake forms, filling each one about 2/3 full. Set off to the side.
Prepare the filling mix. Beat the cream cheese with an electric mixer on low until creamy. Add the eggs, then gradually the sugar. When it is smooth in texture, add in the chocolate chips and mix them in with a spoon until evenly distributed in the mixture. Then add a heaping tablespoon of the filling into the center of each cupcake. Bake for 20 to 25 minutes, until the cupcakes springs back when lightly touched. Serve them warm or cold. I like mine right from the refrigerator, but the kids will eat them any way you serve them. (Makes approx. 24 cupcakes)
Note: I also do this same recipe in a bunt cake form. Be careful not to let the filling go off to the sides of the pan, try to keep it in the center and push it into the batter a bit. Bake for an additional 20 to 25 minutes or a toothpick inserted in the center comes out clean.