Food and Wine has been hitting it out of the park with their recipes this weekend!! And they have me baking up a storm. I just can’t leave well enough alone, so I made a few tweaks to F&W’s recipe, a bit less sugar, a bit less fat.
8 oz light cream cheese, softened
1 large egg, lightly beaten
1/3 c sugar
1/4 tsp salt
3 c all-purpose flour
1 c sugar
1 tsp salt
1 1/4 tsp baking soda
1/2 c unsweetened cocoa powder
2 c water
2/3 c applesauce
2 TBSP vegetable oil
2 TBSP apple cider vinegar
2 tsp vanilla extract
Confectioners’ sugar, for dusting
Preheat the oven to 350°.
Line three 12-cup muffin tins with paper liners.
In a medium bowl, beat the cream cheese with the egg, sugar, and salt until blended.
In a large bowl, whisk the flour with the sugar, salt and baking soda. Sift in the cocoa powder and whisk to combine. Add the water, applesauce, vinegar and vanilla and whisk just until the batter is smooth.
Scoop 2 tablespoons of batter into each muffin cup. Scoop 1 tablespoon of the filling on top of the batter, followed by another 1 tablespoon of the batter.
Bake the cupcakes for about 20 minutes, until firm and no longer sticky to the touch; turn the pans halfway through baking. Let the cupcakes cool in the pans for 5 minutes, then turn them out onto a rack to cool completely. Dust with confectioners’ sugar before serving.
MAKE AHEAD The cupcakes can be refrigerated in an airtight container for up to 3 days.