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
COLORADO MEL'S GLAZED-CHOCOLATE-CHEESECAKE-CUPCAKES
These are my favorite cupcakes from when I was young! They're so delicious, they're easy to make, and everyone always wants the recipe. :) My mom used to spread the extra glaze between graham crackers and we would eat them after they hardened. Those were so good that sometimes we would just make the glaze recipe minus the cupcakes!
Provided by Colorado Mel
Categories Dessert
Time 45m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven according to cake mix box directions.
- Line muffin tins with paper liners.
- Prepare cake mix according to box directions.
- Fill paper liners 2/3 full and set aside.
- Prepare the filling:.
- Beat cream cheese, sugar and egg.
- Add mini chocolate chips and stir until combined.
- Drop 1 tablespoon filling into center of each batter section.
- Bake according to cake mix box directions & cool.
- Prepare the glaze:.
- Melt together on stove top the butter, sugar, and milk.
- Boil 30 seconds.
- Add chocolate chips and stir until completely combined.
- Dip cupcakes (tops) into the glaze while it is hot. Twist and turn right side up to let the glaze settle on the tops of the cupcakes.
- Enjoy! :).
CHOCOLATE-GLAZED CUPCAKES
Because I have a dairy allergy, I'm always on the search for treats I can eat. I prepare these cupcakes with dairy-free chocolate chips and vanilla coconut milk instead of cream. -Kirstin Turner, Richlands, North Carolina
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 cupcakes.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Line 16 muffin cups with foil liners., In a large bowl, whisk the first 5 ingredients. In another bowl, whisk water, applesauce, oil, vinegar and vanilla until blended. Add to flour mixture; stir just until moistened. If desired, stir in chocolate chips., Fill prepared muffin cups three-fourths full. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks; cool completely., For glaze, in a small saucepan, combine chocolate chips and cream; cook and stir over low heat 3-5 minutes or until smooth. Remove from heat. Cool at room temperature until glaze is slightly thickened, stirring occasionally, about 30 minutes. Dip tops of cupcakes into glaze. If desired, sprinkle with nonpareils.
Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 192mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
EASY CHEESECAKE CUPCAKES
These are a favourite at our house. They freeze well, but there is hardly a time, when I get the chance to freeze them, before they are eaten!
Provided by valandsnoopy
Categories Cheesecake
Time 30m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Beat sugar, cheese, eggs, and lemon juice until smooth.
- Line cupcake pans with papers. Place one vanilla wafer in the bottom of each.
- Spoon cheese mixture over wafers, to fill cups 3/4 full.
- Bake 20 minutes and cool. Cupcakes will sink in the middle while cooling.
- Spoon pie filling on each cupcake and refrigerate at least one hour.
CHOCOLATE GLAZED CHEESECAKE
This rich, triple-layer cheesecake is guaranteed to appeal to all dessert lovers. I've been making it for years and still receive requests for it! -Caryn Wiggins, Columbus, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil around pan. Combine cookie crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat one 8-oz. pkg. cream cheese and 1/4 cup sugar until fluffy. Add one egg and 1/4 teaspoon vanilla; blend well. Stir in chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. pkg. cream cheese, brown sugar and flour until fluffy. Add one egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon carefully over chocolate layer. , In another bowl, beat remaining cream cheese and sugar until fluffy. Blend in remaining egg. Stir in remaining sour cream and vanilla. Add almond extract. Spoon carefully over pecan layer., Bake at 325° for 55 minutes or until center is almost set. Turn off oven and leave cheesecake inside for 30 minutes; open door partway and leave in oven another 30 minutes. Remove from oven; cool completely. Refrigerate at least 8 hours., For glaze, melt chocolate and butter. Stir in the confectioners' sugar, water and vanilla until smooth. Remove cheesecake from pan and spread warm glaze over top. Garnish with pecans if desired.
Nutrition Facts : Calories 467 calories, Fat 31g fat (17g saturated fat), Cholesterol 125mg cholesterol, Sodium 328mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 7g protein.
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