Over my winter break form work I made a delicious old fashioned meaty pasta sauce using a recipe from one of my favorite blogs, Chronically Vintage.
It was such a delicious recipe and so nicely old fashioned I thought it would go well paired with an old style dessert, not that you need a dessert this is a filling pasta sauce. Still I decided to make an update of a classic treat I've never really liked the taste of, but love the idea of, cream filled cupcakes:
(I really wish they still made add like this, energy for work and play, fresh in cellophane, 54% reserve energy and 46% reserve energy, clearly the 1950s where the hey day of advertising). Anyway, I saw a recipe for a gourmet version of cream filled cupcakes in Lora Brody's Chocolate American Style.
Cream Filled Cupcakes
4 ounces soft cream cheese
scant 1/4 cup sugar
1/2 cup chocolate chips, preferably mini
1 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 of a stick of butter (3 ounces), soft
1 cup sugar
1/4 cup sour cream
scant 1/2 cup milk
Line 12 cupcake tins with paper liners. Preheat the oven to 350.
Combine the filling ingredients in a food processor and set aside.
Sift the dry ingredients together in a large bowl. In an electric mixer beat the butter until soft and then gradually add the sugar and beat until fluffy. Add the eggs one at a time beating and scraping after each addition. Alternately add the dry ingredients and the milk to the butter mixture in two additions beginning and ending with the dry ingredients. Spoon the mixture into the cupcake liners until half full and then top with a tablespoon of the filling mixture and then the rest of the cupcake mixture. Bake for 25 to 30 minutes. Let cook completely in the pan. Enjoy!