Chocolate Cream Cheese Cupcakes Food

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CREAM CHEESE STUFFED CHOCOLATE CUPCAKES



Cream Cheese Stuffed Chocolate Cupcakes image

Notes about the recipe: Here's a chocolate alternative to the perfect yellow cake for your wedding cupcakes. Vinegar keeps the cake tender as it inhibits gluten from developing when beating the flour in the batter.

Provided by Food Network

Categories     dessert

Time 4h35m

Yield 24 servings

Number Of Ingredients 25

1/2 cup butter
1 1/2 cups superfine sugar
1 1/2 cups cocoa powder
Pinch salt
1 cup heavy cream
1/2 cup sour cream
1 teaspoon instant coffee crystals
1 1/2 teaspoons vanilla extract
Confectioners' sugar, as needed
4 ounces cream cheese
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
2/3 cup semi sweet chocolate chips
3 cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 teaspoons white vinegar
1 tablespoon instant coffee crystals
1 tablespoon vanilla extract
Regular or silver cupcake paper liners

Steps:

  • Make the Fudgy Frosting: Melt the butter in a large saucepan. Stir in the sugar, cocoa, and salt. (It may look grainy or sandy.) In a bowl combine the cream, sour cream and coffee. Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains. The mixture should get hot to the touch but never simmer or boil. Remove from the heat and stir in the vanilla. Let cool until it thickens and becomes spreadable, about 3 hours. If too thin, stir in some confectioners' sugar.
  • Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese. Add the sugar, egg, and vanilla and blend. Add the chips and mix a few seconds on low to just fold in.
  • Make the Cupcakes: Preheat the oven to 350 degrees F. In a large bowl, whisk together the dry ingredients. In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla. Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps.
  • Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter. Drop a heaping teaspoon of the filling into the center of each. Bake for 30 to 35 minutes. Cool the cupcakes completely. Frost the cupcakes with the frosting.

CHOCOLATE CREAM CHEESE CUPCAKES



Chocolate Cream Cheese Cupcakes image

I got the recipe for these moist , filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They're irresistable. -Vivian Morris, Cleburne, Texas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 cupcakes.

Number Of Ingredients 18

1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
1 large egg
1 teaspoon salt, divided
1 cup semisweet chocolate chips
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
FROSTING:
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans

Steps:

  • For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside., In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.

Nutrition Facts : Calories 358 calories, Fat 17g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 268mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CREAM CHEESE CUPCAKES



Chocolate Cream Cheese Cupcakes image

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

1 (8 ounce) package cream cheese, softened
1 egg, slightly beaten
1/3 cup sugar
1 pinch salt
1 (6 ounce) package chocolate chips
1 cup sugar
1 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup oil
1 tablespoon vinegar
1 teaspoon vanilla

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



Black Bottom Cupcakes I image

Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.

Provided by Laura Duncan Allen

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 14

1 (8 ounce) package cream cheese, softened
1 egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup miniature semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g

CHOCOLATE SURPRISE CUPCAKES



Chocolate Surprise Cupcakes image

Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes.

Provided by Kelly Smith

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 14

3 cups all-purpose flour
2 cups white sugar
½ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
⅔ cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
½ cup white sugar
¼ teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
  • To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 38.5 g, Cholesterol 18 mg, Fat 12 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 4.5 g, Sodium 258.6 mg, Sugar 24.8 g

CREAM CHEESE CHOCOLATE CUPCAKES



Cream Cheese Chocolate Cupcakes image

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

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

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.

CHOCOLATE CREAM CHEESE CUPCAKES



Chocolate Cream Cheese Cupcakes image

Provided by Maria Helm Sinskey

Categories     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Kid-Friendly     Back to School     Cream Cheese     Birthday     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 cupcakes

Number Of Ingredients 19

Filling:
1 8-ounce package cream cheese
1 large egg
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips
Cupcakes:
1 cup all purpose flour
3 tablespoons sifted unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/8 teaspoon baking soda
3/4 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped, melted, warm
1/2 cup whole milk

Steps:

  • For filling:
  • Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips.
  • For cupcakes:
  • Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk first 5 ingredients in small bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla and chocolate; beat at high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend. Divide batter among cups, filling 1/3 full. Using tablespoon, hollow out center of each cupcake. Place 1 heaping tablespoonful cream cheese filling in each center.
  • Bake cupcakes until toothpick inserted into center (but not cream cheese filling) comes out clean, about 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.

CHOCOLATE CREAM CHEESE CUPCAKES



Chocolate Cream Cheese Cupcakes image

Make and share this Chocolate Cream Cheese Cupcakes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 35m

Yield 18 cupcakes

Number Of Ingredients 15

2 (3 ounce) packages cream cheese, softened
1/3 cup sugar
1 egg
1 cup mini chocolate chips or 1 cup regular chocolate chips
1 1/2 cups all-purpose flour
1 cup sugar (or more to suit taste)
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla
2 tablespoons sugar
1/2-3/4 cup chopped nuts

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.

Nutrition Facts : Calories 245.6, Fat 12.7, SaturatedFat 4.8, Cholesterol 22.1, Sodium 193.7, Carbohydrate 32.1, Fiber 1.6, Sugar 21.7, Protein 3.4

CHOCOLATE AND CREAM CHEESE CUPCAKES



Chocolate and Cream Cheese Cupcakes image

Add chopped walnuts to these chocolate cupcakes and then top them with a cream cheese frosting.

Provided by Food Network Kitchen

Time 2h

Yield 12

Number Of Ingredients 17

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into small pieces
1/4 cup unsweetened cocoa powder (not Dutch process)
3 ounces unsweetened chocolate, finely chopped
2/3 cup boiling water
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup toasted chopped walnuts, plus more for topping
One 8-ounce package cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon lemon juice
4 cups confectioners' sugar

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 FROSTING



Chocolate Cream Cheese Frosting image

Chocolate cream cheese frosting is silky, undeniably creamy, and absolutely delicious.

Provided by Sally

Categories     Frosting

Time 5m

Number Of Ingredients 7

12 ounces (335g) full fat cream cheese, softened to room temperature*
3/4 cup (175g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
2/3 cup (55g) unsweetened natural or dutch-process cocoa powder
1 teaspoon pure vanilla extract
1-2 Tablespoons milk or heavy cream
pinch salt

Steps:

  • In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
  • Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it's creamy again.

CHOCOLATE CHEESECAKE CUPCAKES



Chocolate Cheesecake Cupcakes image

Only the best chocolate cupcakes, stuffed with cheesecake filling and topped with a chocolate cream cheese frosting. These Chocolate Cheesecake Cupcakes are perfectly moist, fluffy, soft, flavourful and the easiest cupcake recipe by far.

Provided by Marie Roffey

Categories     Afternoon Tea     Dessert     Sweets

Time 50m

Number Of Ingredients 18

130 g plain (all purp) flour ((1 cup / 4.6oz) )
½ cup dutch processed cocoa ((40g / 1.4oz) )
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted ((113g / 1 stick) )
½ cup caster (superfine) sugar ((100g / 3.5oz) )
½ cup packed dark brown sugar ((100g / 3.5oz) )
2 large eggs, room temp
2 teaspoons vanilla extract
¾ cup buttermilk
250 g cream cheese, softened
2 ¼ cup icing (confectioners / powdered) sugar, sifted
½ cup thickened (heavy cream
1 teaspoon vanilla extract
85 g unsalted butter, softened ((¾ stick) )
¼ cup cocoa
¼ teaspoon salt

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.

Nutrition Facts : ServingSize 103 g, Calories 347 kcal

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  • Beat softened cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Set mixture aside.
  • Place 36 paper baking cups into muffin pans. Spoon 1 tablespoon cake batter into each paper cup in pan; top each with 1 tablespoon cream cheese mixture. Top cream cheese mixture with 1 tablespoon cake batter.
  • Bake at 350º for 20 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Sprinkle cupcakes with powdered sugar.


CHOCOLATE CREAM CHEESE CUPCAKES - SIMPLY COOKING IN TEXAS
Ingredients for the Chocolate Cream Cheese Cupcakes: 1 box Chocolate or Devil’s Food cake mix; 8-oz package cream cheese, softened; 1 egg; 1/3 cup sugar; About 1 cup chocolate chips; Chocolate cake mix I used. Make chocolate cake batter according to package directions. Chocolate cake mix Chocolate cake batter. Grease muffin tin well. Fill muffin tins …
From simplycookingintexas.com
Cuisine American
Category Dessert
Servings 8
Total Time 1 hr 5 mins


CHOCOLATE ZUCCHINI CREAM CHEESE CUPCAKES - CINDY'S RECIPES ...
Chocolate Cream Cheese Cupcakes are big around here in PA. Amish bakeries, farmer’s markets always have a supply. Granted, not sold in stores or farm stands with zucchini in the batter. Maybe that could change! Print Recipe. 5 from 2 votes. Chocolate Zucchini Cream Cheese Cupcakes. Servings: 15 cupcakes. Ingredients. cream cheese layer; 4 ounces …
From cindysrecipesandwritings.com
5/5 (2)
Estimated Reading Time 2 mins
Servings 15


CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING - UMAMI GIRL
For the cupcakes. Preheat oven to 350°F. Line a standard muffin tins with 12 paper liners. Into a large mixing bowl or the bowl of a stand mixer fitted with the paddle, place the sugar, flour, cocoa, baking powder, baking soda, and salt. Mix on low speed until well-combined.
From umamigirl.com
Reviews 1
Calories 280 per serving
Category Cakes


LOW FAT CHOCOLATE CREAM CHEESE CUPCAKES RECIPE - SPARKRECIPES
2 Add chocolate chips and set aside. 3. Mix remaining ingredients well. 4. Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture. 5. Drop a large spoonful of cheese mixture on top. 6. Bake at 350 for 20 to 25 minutes. Makes 20 Cupcakes Number of Servings: 20 Recipe submitted by SparkPeople user CALISALLY76.
From recipes.sparkpeople.com
4/5 (5)
Calories 123 per serving
Servings 20


CHOCOLATE CREAM CHEESE CUPCAKES - TASTY KITCHEN
2. In the mixing bowl of a stand mixer, beat together the ingredients for the filling (except the chocolate chips) until light and fluffy. Gently fold in the chocolate chips. Set aside. 3. For the cupcakes, in a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt. 4. Make a well in the middle of the dry ingredients and ...
From tastykitchen.com
5/5


CHOCOLATE CREAM CHEESE CUPCAKES WITH CHOCOLATE CHIPS ...
Cream Cheese Topping. In a mixing bowl, beat the cream cheese, egg, ⅓ cup sugar and salt until smooth. Stir in chocolate chips. Cupcakes. In a medium bowl, stir together the flour, baking soda, and cocoa. Set aside. In a mixing bowl, beat the 1 cup sugar, water, oil, and vanilla until smooth. Add the flour mixture and beat until smooth.
From whiteriverkitchen.com
Servings 12
Estimated Reading Time 2 mins
Category Dessert
Total Time 50 mins


CHOCOLATE CREAM CHEESE FROSTING - GARNISH & GLAZE
Time needed: 10 minutes. Cream. Beat the butter and cream cheese with an electric mixer for 2-3 minutes until there are no lumps. (Use the paddle attachment if using a stand mixer.) Add & Beat. Add the sugar, cocoa powder, vanilla and salt. Start mixing at a slow speed until all ingredients are wet.
From garnishandglaze.com
Cuisine American
Category Dessert
Servings 24
Calories 129 per serving


PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING - EASY DESSERT ...
Combine the wet and dry ingredients. Lightly beat in the buttermilk. Fill the cupcake pans with the batter. Bake. Cool before frosting. Create the frosting by beating together the cream cheese, butter, and vanilla until smooth. Beat in the heavy cream and powdered sugar. Fill a piping bag and frost the cupcakes.
From easydessertrecipes.com
5/5 (1)
Total Time 1 hr 40 mins
Category Dessert
Calories 278 per serving


CHOCOLATE-CREAM CHEESE CUPCAKES RECIPE | MYRECIPES
Recipes; Chocolate-Cream Cheese Cupcakes; Chocolate-Cream Cheese Cupcakes. Rating: Unrated. Be the first to rate & review! Dollop cupcakes with whipped topping, and add your favorite sprinkles. Recipe by Southern Living July 2003 Pin Print More. Facebook Tweet Email Send Text Message. Gallery . Recipe Summary test ...
From myrecipes.com
Servings 30


CHOCOLATE CREAM CHEESE CUPCAKES RECIPES ALL YOU NEED IS …
Spread over the cake or cupcakes. Store in the refrigerator. Nutrition Facts : Calories 216.6, FatContent 10.1 ... CarbohydrateContent 32.7, FiberContent 1.2, SugarContent 29.8, ProteinContent 1.6. CHOCOLATE CREAM CHEESE FROSTING RECIPE - FOOD.COM. This frosting is sooo good. It almost has a whipped consistency, and it tastes absolutely delicious. I …
From stevehacks.com


CHOCOLATE AND CREAM CHEESE CUPCAKES RECIPES
Crecipe.com deliver fine selection of quality Cream cheese chocolate cupcakes recipes equipped with ratings, reviews and mixing tips. Get one of our Cream cheese chocolate cupcakes recipe and prepare delicious and healthy treat for your family or friends. Good … From crecipe.com. See details. 25 FALL CUPCAKES FILLED WITH AUTUMN FLAVOR - …
From tfrecipes.com


CHOCOLATE CREAM CHEESE CUPCAKES ~ EATING CAKES
Chocolate cream cheese cupcakes. In a mixing bowl beat the cream cheese egg ⅓ cup sugar and salt until smooth. Or you can scoop 1 tbsp of chocolate batter into the cupcake cases then scoop 1 tbsp of cream cheese batter then follow by another 1 tbsp of chocolate batter to fill up only 60-70 of the cupcake case. You start by scooping the chocolate cupcake …
From eatingcakes.com


RED VELVET CAKE WITH CREAM CHEESE FROSTING - SALLY'S ...
In my opinion, cream cheese frosting pairs best with red velvet’s flavor and this frosting recipe is really simple. You need block-style cream cheese, butter, confectioners’ sugar, a splash of milk, vanilla extract, and a pinch of salt to offset the sweetness. It glides on seamlessly and is silky smooth. If you’re looking to pipe decoration with this cream cheese frosting, chill it …
From sallysbakingaddiction.com


PHILADELPHIA CREAM CHEESE CUPCAKE RECIPES
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. Ingredients; 1 (8 ounce) package cream cheese, softened: 1 egg, slightly beaten: 1/3 cup …
From tfrecipes.com


DARK CHOCOLATE CUPCAKES WITH CINNAMON CREAM CHEESE ...
Remove cupcakes from oven and allow to cool on a cooling rack. To Make the Frosting: In a small mixing bowl, combine softened butter and cream cheese. Mix until creamy. Add powdered sugar and whisk until well combined. Add vanilla extract, cinnamon and nutmeg and whisk until well combined. Spread frosting on cupcakes and top with pomegranate seeds.
From simplyorganic.com


RICOTTA CHOCOLATE CUPCAKES - ALL INFORMATION ABOUT HEALTHY ...
Ricotta Cheese Chocolate Chip Muffins - Skinnytaste hot www.skinnytaste.com. I too used low fat ricotta instead of fat free as I had some on hand from a previous recipe. I used 1 cup white cake flour and 1 cup whole wheat pastry flour with 1 tsp extra baking powder.
From therecipes.info


CHOCOLATE CREAM CHEESE CUPCAKES - ALL INFORMATION ABOUT ...
Chocolate Cream Cheese Cupcakes Recipe - Food.com top www.food.com. 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.
From therecipes.info


CREAM CHEESE CHOCOLATE CUPCAKES - ALL INFORMATION ABOUT ...
Chocolate Cream Cheese Cupcakes Recipe - Food.com best www.food.com. 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.
From therecipes.info


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