Cream Cheese Crater Cupcakes

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1/3 cup boiling water
1 tsp. instant espresso powder
2 oz. (2 squares) bittersweet chocolate, chopped
1/4 cup buttermilk
1/4 cup unsalted butter, softened
2/3 cup granulated sugar
1 egg
1/2 tsp. vanilla
1 cup flour
1/3 cup cocoa, sifted
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch salt

FILLING:
1/2 cup cream cheese, softened
1/4 cup granulated sugar
1/4 tsp. vanilla

FILLING:
In bowl, beat cream cheese, sugar and vanilla; set aside.

In small bowl, whisk boiling water and espresso powder into chocolate until smooth. Let cool slightly. Stir in buttermilk.

In large bowl, beat butter until light and fluffy; gradually beat in sugar. Beat in egg and vanilla.

In separate bowl, whisk together flour, cocoa, baking soda, baking powder and salt; beat into butter mixture alternately with chocolate mixture, making 3 additions of dry ingredients and 2 of chocolate.

Divide evenly among 12 paper-lined muffin cups. With spoon, make indentation in centre of each. Spoon about 1 tbsp. filling into each.

Bake in 350 oven until tops are firm to the touch, about 20 minutes. Let cool.

Baker's Notes:
These turned out quite well! The only thing I did wrong was, I thought the cream cheese was still soft, so I kept baking them longer than I was supposed to. I should have taken them out right at 20 minutes. So mine were slightly overcooked, but they would be moist if you followed the directions! They have a very nice flavour. I didn't have espresso powder, so I made an espresso and added some water with our machine. But I'm sure a strong coffee would work fine. I put it on the stove to make it hot enough to melt the chocolate (since it wasn't boiling hot). I also didn't have buttermilk so I used plain yogurt and added a few drops of milk to make it more watery.
I'd make these again! Oh and it's a great way to use up the 1/2 package of cream cheese you have left from the sunny side up cupcakes you made 2 weeks ago :P

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