CHOCOLATE CHEESECAKE CUPCAKES
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
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
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.
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.
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
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