This is a very long overdue post. I was planning to post this last week, I think, but meh, procrastination got me. Remember when I baked Victoria Sandwich Cake? I got some leftover cream cheese and chocolate and some berries so tada. These cupcakes are DIVINEEEE, the soft cream cheese filling is to die for!! They're moist, light, and are tasty even without frosting.

CREAM CHEESE FILLING

Ingredients:

8 oz cream cheese

1/3 cup castor sugar

1 large egg

1/2 teaspoon vanilla extract

Directions:

1. Beat cream cheese until smooth.

2. Add sugar, egg and vanilla and beat until it's creamy and smooth.

3. Set aside and let's move on to the cupcake batter!

CHOCOLATE CAKE BATTER

Ingredients:

1 1/2 cups flour

1 cup sugar (preferably castor sugar)

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1 cup water

1/3 cup vegetable/canola oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

Directions:

PREHEAT OVEN: 170 degrees celcius

1. Sift together flour, cocoa powder, and baking soda. 

2. In a separate bowl mix water, oil, vinegar and vanilla extract.

3. Fold in the sifted dry ingredients until nice and smooth.

4. Divide the batter evenly into your cupcake cups.

5. Spoon a few tablespoons of the cream cheese filling into the center of each cupcake. 

6. Bake for 22-25 minutes.

7. Enjoy your cupcakes!!!

Oh somebody asked me how I decorated these cupcakes. I found this really helpful video on Youtube on how to frost a cupcake without a proper piping bag and nozzle, and I hope you'd find this video helpful too! Hehe. Have fun!! ♥♥♥