Chocolate Cheesecake Filled Cupcakes Food

CHOCOLATE CHEESECAKE CUPCAKES

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.

CHOCOLATE CHEESECAKE CUPCAKES

Steps:

• Preheat your oven to 350F / 180C / 160C fan and line your muffin tins with paper cases
• In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
• In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth.
• Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
• Add ⅓ of the flour mixture to the wet ingredients. Stir through gently until just combined.
• Now add half of the buttermilk, mix gently again. Continue like this until all the flour and buttermilk is combined... just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
• Fill the cupcake cases to about only to about ½ full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
• Cool in the tin for 5 minutes before turning out onto a cooling rack. Make sure they are completely cool before frosting.
• For the cheesecake filling, add the cream cheese, cream, vanilla and half the icing sugar to a bowl and beat using a handheld beater until smooth and creamy.
• Use a sharp knife or cupcake corer to cut a hole in the top of each cupcake, then fill each with around 1 teaspoon of the cheesecake filling. Set aside the rest.
• In another bowl, beat the butter and remaining sugar until smooth and creamy. Add the leftover cheesecake filling, cocoa and salt and beat just until smooth (don't overbeat).
• Pipe the frosting on top of your cupcakes then roll the edges in cookie crumbs.

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

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.

CHOCOLATE CUPCAKES WITH PUMPKIN CHEESECAKE FILLING

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.

CHOCOLATE CHIP CHEESECAKE CUPCAKES

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.

CHOCOLATE CHEESECAKE FILLED CUPCAKES

Steps:

• 1. For the cupcakes: Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.
• 2. 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.
• 3. 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.
• 4. For the 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.
• 5. 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.
• 6. Let cool for 5 minutes, or until the chocolate chips are shiny, then spread to frost. Remove to wire racks to cool completely.

CHEESECAKE STUFFED CHOCOLATE CUPCAKES RECIPE - (4.3/5)

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.

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.