Chocolate Cupcakes with Fromage Blanc Swirls

Baking, Cook, Desserts, Recipes

These light, ethereal cupcakes are easy to make and not too sweet. The fromage blanc adds a wonderful creaminess to the batter, and a savory tang and visual intrigue to the finished cupcake. Get the kids involved, too — they’ll love swirling the batter.


Chocolate Cupcakes with Fromage Blanc Swirls


For the swirl:

1/4 cup (2 oz./60 g.) sugar

2 Tbs. butter, at room temperature

1 large egg

1 Tbs. all-purpose flour

2/3 cup (5 oz./155 g.) fromage blanc


For the batter:

1 3/4 cups (9 oz./280 g.) all-purpose flour

1 1/4 cups (10 oz./315 g.) sugar

1 tsp. baking soda

1/2 tsp. salt

1 cup (8 oz./250 g.) sour cream

6 Tbs. (3 oz./90 g.) butter, at room temperature, cut into 1/2-inch (12-mm.) pieces

1 tsp. vanilla extract

3 oz. (90 g.) 70 percent cacao bittersweet chocolate, coarsely chopped

2 large eggs


Preheat the oven to 350 degrees F (180 degrees C). Line 24 standard muffin cups with paper liners. To make the swirl, in a bowl, beat together the sugar and butter until smooth. Beat in the egg until incorporated, then add the flour and fromage blanc and again beat until smooth. Set aside.


To make the batter, whisk together the flour, sugar, baking soda and salt. In a second bowl, beat together the sour cream, butter and vanilla until smooth. Place the chocolate in a heatproof bowl over (but not touching) simmering water in a saucepan and stir until melted and smooth. Let cool, 1-2 minutes. Add the sour cream mixture, eggs and 1/4 cup (2 fl. oz./60 ml.) hot water to the flour mixture and beat just until smooth, then beat in the chocolate until incorporated.


Spoon the batter into the muffin cups, filling each two-thirds to three-fourths full and reserving about 1/2 cup (4 fl. oz./125 ml.) of the batter. Top each cup with a generous tablespoon of the cheese swirl mixture. Using a knife, dip into the chocolate batter under the cheese mixture, bring a bit up, and twist it into a swirl. Then dot the top of each cup with about 1 teaspoon of the reserved 1/2 cup batter and twist again. Bake the cupcakes until puffed and a toothpick inserted into the middle comes out clean, 15-20 minutes. Let cool completely on a rack before removing from the muffin cups. Makes 24 cupcakes.

9 comments about “Chocolate Cupcakes with Fromage Blanc Swirls

  1. Marilynn

    Fromage blanc is just a thinner European fat free version of cream cheese. You can usually find it next to the yogurts in the larger specialty stores, or you can just add some cream to soften cream cheese & whisk until smooth.

  2. Catherine

    Wonder the same thing! Looks delish but I don’t know what fromage blanc is..

  3. Catherine

    Thanks Marilynn! If I may ask, which kind of cream do I add to cream cheese?

  4. Rhianna

    @ Catherine…I would probably use whipping cream or half and half. The recipe sounds delicious.

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