A couple of weeks ago I had the opportunity to review some of the newly launched Philadelphia with Cadburys chocolate. As well as being great on bagels, I have discovered that chocolate philly is great both in and on cakes. If you fancy trying it, feel free to use my recipe, and I’ll let you into a little secret, this recipe is just my normal cupcake mix (handed down from my mum) with approximately the same quantity of Philadelphia added to the mix as you use of flour/sugar/butter and the addition of a tablespoon of milk to loosen the mix.
Of course arguably as this recipe works perfectly well without the Philadelphia added there is an argument that says we don’t really need the Philadelphia in it, so those of you watching your waistline may just want to try it as a topping!
Chocolate Philly cupcakes (makes 12)
5.5oz plain flour
6oz margarine or spreadable butter
6oz brown sugar
4 teaspoons of baking powder
2 tubs of chocolate philly (one for in the cake, one for on the cake!)
1 tablespoon of milk
Method : Combine all the ingredients (reserving one tub of chocolate philly for the topping) and mix well with a hand whisk. Divide between 12 cupcake cases (or more if you don’t want the muffin top mine have!) and cook in the oven at 170c for 30 minutes.
One note, I am cooking in a dubious military oven with questionable temperatures! You may find your cupcakes cook quicker, if in doubt, after 15 minutes use a finger to check the top is firm and a skewer inserted in the middle of the cake should come out clean. If you timings vary please post a comment for others!