I’ve been looking for ways to use up all the egg whites I’ve been freezing from decadent things like Hollandaise Sauce and Homemade Ice Cream. Egg whites freeze wonderfully.
Anyway, I got inspired by an episode of Alton Brown’s Good Eats to make cupcakes. Before I knew it, I was asking my Mom for my grandmother’s Hidden Treasure Cupcake recipe. There’s one similar to it on Food.com called Chocolate Cream Cheese Cupcakes (Yaaawwwn!). I wanted to see how similar it was. Alas, it’s missing a few of the things that take my grandmother’s recipe over the top. The chopped nuts (pecans or walnuts) and sugar streusel topping really take these to the next level.
Hidden Treasure Cupcakes
- Cupcake pans
- Cupcake cups
- 3 cups All Purpose Flour
- 2 cups Granulated Sugar
- 2 tsp Baking Soda
- 1/2 cup Cocoa
- 2 cups Water
- 1 cup Vegetable Oil
- 2 tbsp Vinegar
- 1 tsp Vanilla Extract
Cream Cheese Filling
- 8 oz Cream Cheese Softened
- 1 each Egg
- 1/2 cup Granulated Sugar
- 1 cup Chocolate Chips
- 1 pinch Salt
Chopped Nuts & Sugar Topping
- 1/4 cup Granulated Sugar
- 3/4 cup Pecans or Walnuts
- Make Cream Cheese Filling:
- Beat softened cream cheese, egg, sugar and salt until smooth.
- Stir in chocolate chips and set aside.
- Make Chopped Nuts and Sugar Topping:
- Add sugar and nuts to bowl of food processor and pulse briefly until desired texture is achieved. Alternatively, you can chop the nuts with a knife and stir into the sugar. Set aside.
- Make Cupcake Batter:
- In another bowl, combine dry ingredients.
- Add liquid ingredients until mixture is smooth. It will be very loose for cupcake batter.
- Fill paper-lined cupcake tins one-half full, about 1/4 cup of cupcake batter.
- Put one level tablespoon of filling mixture into the center of each cupcake.
- Sprinkle chopped nuts and sugar over top of cupcakes before baking.
- Bake at 350°F for 20-30 minutes.