CHOCOLATE CHEESECAKE CUPCAKES WITH GANACHE FROSTING
Steps:
- Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside.
- In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips and walnuts.
- Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible).
- Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.
- Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.
- Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.
- Yield: 1 cup
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Inactive Prep Time: 5 minutes
CHOCOLATE CUPCAKES WITH CHEESECAKE CENTERS
Make and share this Chocolate Cupcakes With Cheesecake Centers recipe from Food.com.
Provided by Slatts
Categories Dessert
Time 40m
Yield 30 cupcakes
Number Of Ingredients 11
Steps:
- Heat oven to 350º.
- In a large bowl combine flour, 2 cups sugar, cocoa powder, baking soda, and 1 teaspoon salt.
- Add water, oil, vinegar, and vanilla. Beat for two minutes until well combined.
- Pour batter into paper lined muffin cups about 2/3 full.
- Mix together cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt until well combined. Spoon 1 tablespoon of this mixture onto the center of each cupcake.
- Bake for 20 to 25 minutes.
- Cool completely.
Nutrition Facts : Calories 182.2, Fat 8, SaturatedFat 2.3, Cholesterol 14.5, Sodium 199.1, Carbohydrate 26.6, Fiber 1, Sugar 15.9, Protein 2.3
SOME LIKE IT HOT AND CHOCOLATE CHEESECAKE CUPCAKE
Provided by Food Network
Categories dessert
Time 1h25m
Yield 36 mini cupcakes
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
- For the chocolate mayonnaise cake: Mix the sugar and cocoa in a medium bowl. In a small bowl, combine the baking soda and 1/2 cup cold water. Add the baking soda mixture to the sugar mixture, and then mix in the vanilla and salt. Add the flour and mix to combine. Fold in the mayonnaise.
- For the dark chocolate chile cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes.
- Using a double boiler, melt the dark chocolate. Mix the chocolate into the cheesecake batter, and then mix in the ancho and cayenne.
- Layer the cupcake liners with the chocolate mayonnaise cake batter first. Then add a layer of the dark chocolate chile cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.)
- Bake about 18 minutes. Set aside to cool completely.
- For the chile cream buttercream frosting: In a medium bowl, sift together the ancho, cinnamon and cayenne with the confectioners' sugar. Cream together the cream cheese and butter in a stand mixer on medium speed. Add the ancho mixture and vanilla and mix until smooth.
- Put the frosting in a piping bag and frost the cooled cupcakes generously.
CHOCOLATE CHEESECAKE CUPCAKES
Make and share this Chocolate Cheesecake Cupcakes recipe from Food.com.
Provided by Alia55
Categories Cheesecake
Time 40m
Yield 18-20 serving(s)
Number Of Ingredients 14
Steps:
- Line or grease muffin tins.
- Cream together egg, cheese, 1/3 cup sugar and salt. Add chocolate chips.
- In mixing bowl, combine flour, 1 cup sugar, cocoa, baking soda, and 1/2 tsp salt. Add water, oil, vinegar and vanilla. Mix well.
- fill muffin tin 1/3rd full with batter mixture.
- Drop large spoonful of cheese mixture on top of batter.
- Bake at 350°F for 20-25 minutes.
Nutrition Facts : Calories 226.8, Fat 11.7, SaturatedFat 5.2, Cholesterol 25.6, Sodium 186.2, Carbohydrate 29.7, Fiber 1.2, Sugar 20, Protein 3
THE BEST CHOCOLATE CUPCAKES
The only chocolate cupcake recipe you'll ever need. We love these for the deep rich chocolate flavor and their moist and springy interiors. It's the perfect cake base for any frosting.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners.
- Whisk together the cake flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in the bowl of a stand mixer. Whisk together the buttermilk, coffee, oil, eggs and vanilla in a separate bowl.
- Pour half of the wet ingredients into the dry ingredients and beat on low speed just until combined. Scrape down the bowl then add the remaining wet ingredients and beat to combine. Scrape down the bowl and paddle. Increase the speed to medium and beat for a full minute.
- Fill the prepared cupcake tins 2/3 of the way full. Bake until a toothpick inserted in the center of each comes out clean and the top springs back when lightly pressed, 15 to 18 minutes.
- For the frosting: Melt the chocolate in a medium heatproof bowl set over simmering water in a medium saucepan. Remove from the simmering water and let it cool until room temperature, about 30 minutes.
- Beat the butter and salt in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the speed to low, drizzle in the melted chocolate and beat until completely blended. Gradually beat in the confectioners' sugar, cocoa powder and vanilla. Increase the speed to high and beat until light and fluffy, about 2 minutes.
- Transfer the frosting to a pastry bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.
CHEESECAKE STUFFED CHOCOLATE CUPCAKES RECIPE - (4.3/5)
Provided by mzander
Number Of Ingredients 14
Steps:
- CUPCAKES: Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners. Place 1/2 cup of the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If not completely melted, return to the microwave for 10 second bursts until smooth. Let cool. In a medium bowl combine the flour, baking soda, and salt. In a large bowl vigorously whisk the sugar, oil, egg, and vanilla until well combined. Beat in the melted chocolate chips. Gradually add the flour mixture alternatively with the water. The batter will be thin. FILLING: In the bowl of an electric mixer beat the cream cheese, sugar, egg, and salt until creamy. Stir in 1 cup of the chocolate chips. Fill each muffin cup half full. Spoon a tablespoon of the cream cheese filling over the batter. Spoon the remaining batter over the cream cheese filling. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean. While still hot, sprinkle the remaining 1/2 cup chocolate chips onto the cupcakes. Let cool for 5 minutes, or until the chocolate chips are shiny, then spread to frost. Remove to wire racks to cool completely.
EASY CHEESECAKE-FILLED CUPCAKES (VEGAN)
I veganized an old family recipe and it was a huge success. These are classic chocolate cupcakes with a chocolate chip cheesecake center. Popular with omnivores, as well as vegans!
Provided by Emily Kennedy
Time 1h5m
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine flour, sugar, cocoa, baking soda, and salt for cupcakes together in a bowl. Add water, oil, vinegar, and vanilla and beat until combined; be careful not to overmix.
- Beat vegan cream cheese and sugar for filling together in a separate bowl until smooth. Add vegan yogurt, cornstarch, vanilla, and salt and beat until combined. Fold in chocolate chips.
- Fill each prepared muffin cup 2/3 full with chocolate batter. Spoon a heaping tablespoon of the cream cheese mixture on top of the chocolate batter. Sprinkle the remaining sugar on top.
- Bake in the preheated oven until both the cake and filling appear set, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes; these taste best when completely cooled.
Nutrition Facts : Calories 247 calories, Carbohydrate 34.1 g, Fat 13.9 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 195.1 mg, Sugar 16.3 g
CHOCOLATE CHEESECAKE
Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal
Provided by Member recipe by lightwood
Categories Afternoon tea, Dessert, Treat
Time 25m
Yield Serves 10-12
Number Of Ingredients 8
Steps:
- To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
- To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
- Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CHOCOLATE CREAM CHEESE CUPCAKES
These cupcakes are one of the most requested recipe. I have made them for years. Can't remember where I got the recipe.
Provided by Nan in Ontario
Categories Dessert
Time 35m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 14
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.
CHOCOLATE CHIP CHEESECAKE SWIRL CUPCAKES
Make and share this Chocolate Chip Cheesecake Swirl Cupcakes recipe from Food.com.
Provided by jovigirl
Categories Dessert
Time 1h5m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- Heat over to 350°F Line 24 regular-size muffin cups with paper baking cups.
- In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth.
- Beat in egg.
- Stir in chocolate chips; set aside.
- In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally.
- Beat on high speed 3 minutes, scraping bowl occasionally.
- Reserve 1 1/2 cups batter.
- Fill each muffin cup 1/3 bull (1 rounded tablespoon) with batter. Spoon 1 tbsp cream cheese mixture onto batter in each cup.
- Top each with reserved batter (1/2 rounded tablespoon).
- Bake 30 - 35 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 216.9, Fat 9.5, SaturatedFat 3.4, Cholesterol 15.6, Sodium 229.4, Carbohydrate 32.4, Fiber 1, Sugar 22.2, Protein 2.4
CHOCOLATE CHIP CHEESECAKE CUPCAKES
I am not normally a cupcake fan, but this is my favorite cupcake recipe! I have made it over and over and people love it.
Provided by Anne
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.
- Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
- Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 36.3 g, Cholesterol 41.3 mg, Fat 18.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 6.4 g, Sodium 263.2 mg, Sugar 27 g
CHOCOLATE CUPCAKES WITH PUMPKIN CHEESECAKE FILLING
Chocolate cupcakes with pumpkin cheesecake filling are a delicious combination of rich, moist chocolate cake and a creamy pumpkin smoothness inside.
Provided by Culinary Envy
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Place cream cheese, 1/3 cup sugar, egg, pumpkin, yellow food coloring, red food coloring, and salt in a bowl. Beat using an electric mixer until thoroughly combined and no lumps remain. Stir in chocolate chips.
- Whisk flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a large bowl. Mix in water, oil, vinegar, and vanilla extract until batter is well blended.
- Fill muffin cups 1/2-full with batter; top with 1 tablespoon of the cream cheese mixture. Sprinkle a few chocolate chips on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 40.1 g, Cholesterol 36 mg, Fat 15.5 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 6.6 g, Sodium 289.2 mg, Sugar 26.2 g
CHOCOLATE CARAMEL CHEESECAKE CUPCAKES
Make and share this Chocolate Caramel Cheesecake Cupcakes recipe from Food.com.
Provided by TeksGlutes
Categories Cheesecake
Time 35m
Yield 12-16 Cupcakes
Number Of Ingredients 11
Steps:
- PREHEAT oven to 300°F Paper-line 12 muffin cups.
- COMBINE crumbs, sugar and butter in small bowl. Press rounded tablespoon of crumb mixture onto bottom of each cup. Divide 1/2 cup morsels between all cups.
- BEAT cream cheese in small mixer bowl until fluffy. Add sweetened condensed milk, egg, cocoa and vanilla extract; beat until smooth. Spoon 1/4 cup mixture into each cup.
- BAKE for 18 to 20 minutes or until centers are set. Remove from oven to wire rack. While still warm, top cheesecakes with with remaining morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate for at least 1 hour.
- SERVE drizzled with caramel topping.
Nutrition Facts : Calories 304.7, Fat 19.6, SaturatedFat 11.2, Cholesterol 63.7, Sodium 170.9, Carbohydrate 27.3, Fiber 1.2, Sugar 22.1, Protein 6
CHOCOLATE CHEESECAKE
Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.
Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.
CREAM CHEESE CHOCOLATE CUPCAKES
Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. -Shirley Dunbar, Mojave, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 274 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
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- In a bowl, using an electric mixer, beat the cream cheese with the sugar, egg and salt until smooth. Stir in the chocolate chips.
- In a large bowl, whisk the flour with the sugar, cocoa, baking soda and a pinch of salt. In a small bowl, whisk the water with the egg, vegetable oil, vanilla and vinegar. At low speed, beat the liquid ingredients into the dry ingredients until a smooth batter forms.
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