Almond mocha chocolate cream cheese cupcake

When served hot, it has more of almond-y mocha and  musky chocolate taste and when served cooled down, you can taste the rich cream cheese taste along with the previous. Overall, the cupcake has moist and pound cake like texture and arouses multi sensation to your taste buds

Amy’s Ingredients

• Butter 100g
• Cream cheese 120g
• Sugar(powder preferred) 100g
• All purpose flour 130g
• Cocoa powder 10g
• B.P (baking powder) 3g OR 1/4tsp*3
• 1 Egg  
• Coffee extract (Skim milk 2Tsp+ instant coffee powder 10g)
• Almond powder 2tsp (can be excluded)

**Preheat the oven to 180 degree Celsius (355 degree Fahrenheit) 

1, Churn the butter and the cream cheese together using the whisk in a big mixing bowl.
Note: Make sure your butter and the cream cheese is at a room temperature for the smoother churning!  

2. Once your butter and the cream cheese has mixed well, add the sugar (or sugar powder) into the mixture and keep churning until you cannot see the sugar particles. (refer to the picture above)

3. Add the egg. After adding the egg, the mixture in the bowl will look curdled and shiny. Keep mixing until the mixture smooths out and forms a mayonnaise like texture

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4.  Add the flour+B.P+Cocoa powder+coffee extract to the above mixture and using the bowl scraper (spatula),  mix lightly only until you can’t see the powder particles.
Warning: If you mix too thoroughly, your cupcakes can turn into rocks!

5. Scoop the batter with a spoon and place in the greased or paper cupped muffin trays.
Warning: Each muffin compartment should be filled only up to 70~75% level to avoid the possible spillage that can occur when the mixture starts to puff up during being baked in the oven. 

6. Place it in the oven for 20~25mins (depending on your oven condition)

7. Once it’s done, take the cupcakes out from the oven with oven mittens on and let it cool down a bit before trying them in your mouth.