Chocolate Bar Cream Cheese Cupcakes Food

CHOCOLATE CREAM CHEESE CUPCAKES

Steps:

• Set oven to 350 degrees.
• Line 18 muffin muffin cups with paper liners.
• In a small bowl, combine cream cheese, 1/3 cup sugar and 1 egg; mix well, stir in chocolate chips; set aside.
• Lightly spoon flour into a measuring cup; level off.
• In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda and salt.
• In a small bowl, mix together water, oil, vinegar and vanilla, add in to the flour mixture; beat at medium speed for 2 minutes.
• Fill prepared muffin cups half full; top each with 1 tablespoon of the cream cheese mixture, then sprinkle sugar and chopped nuts on top of the cream cheese.
• Bake for 20-25 minutes, or until the cream cheese mixture is light golden brown.
• Cool completely.
• Refrigerate any leftovers.

CHOCOLATE BAR CREAM CHEESE CUPCAKES

Steps:

• Place a rack in the center of the oven and preheat to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
• Break the chocolate bars into quarters, stack them on top of each other, and slice down the short end of the stack with a sharp knife. You will have about 1 cup of 1/4 inch shavings. Set them aside.
• Place the cake mix, cream cheese, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend for 2 minutes more, scraping down the sides again if needed. Stir in the chocolate shavings.The batter should look thickened and smooth. Spoon or scoop 1/3 cup batter into each lined cup, filling it three quarters of the way full. Place the pans in the oven.
• Bake the cupcakes until they spring back when lightly pressed with your finger 20 to 23 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes .

CREAM CHEESE CHOCOLATE CUPCAKES

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well., Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CHOCOLATE CUPCAKES WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 375 degrees F. In top part of double boiler over boiling water heat chocolate, 1/2 cup milk, brown sugar and egg yolk. Stir continuously and remove from heat when smooth and thick. Sift flour, baking soda and salt together into medium bow.
• In separate large bowl, beat together butter and sugar, add egg yolks, 3/4 cup milk and vanilla. Beat until smooth. Slowly add flour mixture and stir until smooth. Add chocolate mixture and combine. In separate bowl beat egg whites until stiff. Fold into batter. Bake in cupcake tins for 20-25 minutes. Remove from oven and cool for 10 minutes in tins. Remove to cool completely. Combine frosting ingredients and frost cupcakes.

CHOCOLATE AND CREAM CHEESE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and line a 12-cup standard muffin tin with paper cupcake liners.
• Put the butter, cocoa powder and chocolate in a large bowl. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the walnuts. Divide the batter among the prepared liners so they are about three-quarters full.
• Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins for 5 minutes, then remove and cool completely on a wire rack.
• Beat the cream cheese and butter on medium speed, in a large bowl, with an electric mixer until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Adjust the speed to low speed and gradually add the confectioners' sugar and beat until well combined. Frost the tops of the cupcakes and sprinkle with chopped walnuts.

CHOCOLATE CREAM CHEESE CUPCAKES

Steps:

• In a small bowl, combine first four ingredients.
• Add chocolate chips and set aside.
• Mix remaining ingredients well.
• Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
• Drop a large spoonful of cheese mixture on top.
• Bake at 350 for 20 to 25 minutes.

BLACK BOTTOM CUPCAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.