Cream Cheese Filled Chocolate Cupcakes 

Yields 1 dozen cupcakes

Batter:

1 cup cake flour

¼ cup unsweetened cocoa powder

1 cup granulated sugar

1 teaspoon baking soda

2 egg whites

½ cup water

¼ cup whole milk

1 tablespoon vinegar

½ cup pure vegetable oil

1 teaspoon pure almond extract

1 teaspoon pure vanilla extract

½ teaspoon salt

 

Cream Cheese Filling:

1 (3-ounce) package cream cheese

¼ cups granulated sugar

1 large egg

2 egg yolks

1 teaspoon pure vanilla extract

3 ounces milk chocolate (coarsely chopped)

¼ teaspoon salt

 

Ganache Icing:

6 ounces dark chocolate (coarsely chopped)

½ cup heavy cream

1 teaspoon pure vanilla extract

¾ cup toasted almonds (chopped)

 

1. Preheat oven to 350° F.
2. To prepare cream cheese filling, combine cream cheese and sugar in a bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in egg, egg yolks, vanilla extract, and salt until mixture is smooth and creamy. Mix in milk chocolate.
3. To prepare batter, sift flour, cocoa powder, sugar, baking soda, and salt into a bowl. In a separate bowl, combine egg whites, water, milk, vinegar, vegetable oil, almond extract, and vanilla extract. Beat wet mixture with an electric mixer until ingredients are well incorporated. Gradually add wet mixture to dry mixture, mixing well.
4. Pour batter into a 12-cup cupcake (or muffin) tin lined with cupcake paper or foil liners, filling each compartment halfway. Place a tablespoon of cream cheese filling in center of each batter-filled compartment. Bake at 350° F for approximately 25-30 minutes.
5. Place tin on a wire rack, and allow cupcakes to cool for approximately 5 minutes. Invert tin and gently remove cupcakes. Allow cupcakes to cool completely.
6. To prepare ganache icing, place chocolate in a bowl and set aside. In a saucepan, bring heavy cream to a boil. Remove from heat and pour over bowl of chocolate. Let stand for 1-2 minutes. Whisk until smooth. Stir in vanilla extract. Allow icing to cool slightly.
7. Dip top of each cupcake into ganache. Sprinkle with chopped almonds. Refrigerate cupcakes for approximately 10-15 minutes to allow icing to set. Serve cupcakes at room temperature.