Chocolate Cupcakes With Cream Cheese Icing Food

CHOCOLATE CREAM CHEESE FROSTING

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 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.

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.

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 CREAM CHEESE CUPCAKES

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.

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.

RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
• Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
• Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
• For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
• Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• Line a regular sized muffin tin with cupcake papers.
• Sift flour, baking powder and salt together in a bowl.
• In a measuring cup combine egg whites, coconut milk and extracts.
• Cream together sugar and butter with an electric mixer on medium speed.
• Blend until butter lightens in color and texture, 4 minutes.
• Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
• Fold in coconut using a rubber spatula.
• Scoop batter into prepared tin, filling each about 3/4 full.
• Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
• Cool in the pan 5 minutes; remove completely.
• For frosting, beat cream cheese and butter with an electric mixer until smooth.
• Add melted white chocolate and lime juice; beat to blend.
• Add powdered sugar and beat until smooth (it will be gooey).
• Spread 3 Tbsp frosting on each cupcake.
• Top cupcakes with coconut.

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
• Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
• Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
• Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
• Frost each cupcake and garnish with the reserved cherries.

CHOCOLATE CARROT CUPCAKES WITH CHOCOLATE CREAM CHEESE ICING

Steps:

• In medium bowl, mix together flour, baking powder, cinnamon, baking soda, allspice and nutmeg.
• In large bowl, with electric mixer, beat eggs and sugar. Beat in chocolate, oil and vanilla. Stir in dry ingredients and milk.
• Stir in carrots. Spoon batter into greased or paper lined muffin tins. Bake in 375ºF (190ºC) oven 18 to 20 minutes or until tester comes out clean. Remove from muffin tins; cool completely. Spread with Chocolate Cream Cheese Icing.
• In medium bowl, blend together cream cheese and sugar. Blend in chocolate and vanilla. Stir in cream until smooth and creamy.

CHOCOLATE CUPCAKES WITH NUTELLA AND MIXED CREAM CHEESE FROSTING

Steps:

• *clear vanilla extract is used to maintain a purer white color. If this doesn't matter to you, then you may use regular vanilla extract.
• For the Cupcakes: Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350°F
• Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
• Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely before frosting.
• Vanilla Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
• Nutella Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency. For a darker brown add 1 drop brown and 1 drop black food coloring.
• Almond Butter or Peanut Butter Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the almond butter or peanut butter and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
• Once cooled, place the 3 varieties of frosting in a piping tube side by side and pipe onto each cupcake. Sprinkle with chocolate jimmies if you like!

CHOCOLATE CUPCAKES WITH CREAM CHEESE-OREO®-BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
• Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
• Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.

CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350ºF.
• Line 12 muffing cups with paper liners.
• In medium bowl, whisk together the flour, baking powder and salt.
• In a large bowl, beat the sugar and 1/2 cup of butter at medium speed for 2 min or until smooth and creamy.
• Add eggs one at a time, beating well after each addition.
• Beat in 1 tsp vanilla.
• At low speed, alternately beat in four mixture with milk until incorporated, beginning and ending with flour mixture.
• Stir in 1 cup chocolate chips.
• Fill paper liners about 3/4 full with the batter.
• Bake for 23-28 min or until a toothpick inserted in center comes out with just a few crumbs attached. If the toothpick penetrates a chocolate chip, test another spot.
• Cool in pan on wire rack for 15 minute.
• Remove from pan and cool completely.
• In a large bowl, beat the cream cheese and 2 Tbs butter at medium speed until blended and smooth.
• Beat in 1/2 tsp vanilla and almond extract.
• At low speed, beat in powdered sugar until well blended and smooth.
• Spread cupcakes with frosting and sprinkle with the remaining 1/4 cup chocolate chips.