From George Hirsch's newsletter

[Guest guest]

Shabbat shalom ~ Dorith

HOT CHOCOLATE BERRY CUPCAKES

This sweet was created in my restaurant many years ago as a hot dessert to

satisfy chocaholics. Wherever your addiction level is, once served hot with cool

ice cream, it will satisfy the most ravenous of any addiction.

 

Makes 8-10

 

1 1/4 cups all-purpose flour

 

1 1/3 cups sugar

 

1/3 cup cocoa powder

 

3/4 teaspoon baking soda

 

1/2 teaspoon salt

 

1 cup milk

 

1 tablespoon white vinegar

 

1/3 cup vegetable oil

 

1 egg

 

1 teaspoon vanilla

 

For the filling:

 

8 ounces cream cheese, room temperature

 

2 teaspoons grated orange peel ¾ cup semi sweet chocolate, chopped

 

Preheat oven to 375 degrees.

 

In a medium bowl combine the flour, 1 cup sugar, cocoa, baking soda, salt, and

mix well.

 

Combine the milk vinegar in a separate bowl and allow to stand 5 minutes for the

milk to sour. Add the oil, egg, and vanilla and mix well.

 

Pour the wet ingredients into the dry ingredients and mix until just moistened.

Do not over beat.

 

In a small bowl combine the cream cheese, remaining 1/3 cup sugar, orange peel

and chopped chocolate and mix until well blended.

 

Pour the batter evenly into four or six ounce buttered ceramic ramekins or

cupcake tins. Divide the cream cheese mixture into 10 equal balls and drop one

into the center of each batter. Bake for 7-8 minutes. Remove the ramekins, let

stand for 2-3 minutes, and unmold if desired, or eat right out of the ramekin.

Note: batter can be prepared ahead of a dinner party by pouring into ramekins

and storing in refrigerator for 3-4 hours.

 

OPTIONAL: Prior to baking, drop 3-4 raspberries with cream cheese inside each

cupcake.