Chocolate Cheesecake Cupcakes With Pretzel Crust Recipes
CHOCOLATE CHEESECAKE CUPCAKES WITH PRETZEL CRUST
Provided by Ilona
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F. Prepare muffin tin with silicone liners.
- In a medium bowl combine crushed pretzels, cane sugar and butter. Pour pretzels into each liner, press firmly. Bake for 15 minutes.
- Remove from oven and lower the heat for 300 F.
- In a medium bowl beat cream cheese with cane sugar and vanilla extract with electric mixer for about 2 - 3 minutes. Add eggs, each at a time. Beat all ingredients together until all will become smooth. Add melted chocolate and mix.
- Pour cream cheese into each liner. Bake for about 25 - 30 minutes. Remove from oven and cool off before serving. Store in refrigerator.**
Nutrition Facts : ServingSize 68 g, Calories 273 kcal, Carbohydrate 30.7 g, Protein 4 g, Fat 15.2 g, SaturatedFat 8.1 g, Sodium 850 mg, Fiber 0.9 g, Sugar 16 g
CHOCOLATE CHIP CHEESECAKE SWIRL CUPCAKES
Make and share this Chocolate Chip Cheesecake Swirl Cupcakes recipe from Food.com.
Provided by jovigirl
Categories Dessert
Time 1h5m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- Heat over to 350°F Line 24 regular-size muffin cups with paper baking cups.
- In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth.
- Beat in egg.
- Stir in chocolate chips; set aside.
- In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally.
- Beat on high speed 3 minutes, scraping bowl occasionally.
- Reserve 1 1/2 cups batter.
- Fill each muffin cup 1/3 bull (1 rounded tablespoon) with batter. Spoon 1 tbsp cream cheese mixture onto batter in each cup.
- Top each with reserved batter (1/2 rounded tablespoon).
- Bake 30 - 35 minutes or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 216.9, Fat 9.5, SaturatedFat 3.4, Cholesterol 15.6, Sodium 229.4, Carbohydrate 32.4, Fiber 1, Sugar 22.2, Protein 2.4
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
CHOCOLATE PRETZEL CUPCAKES WITH CARAMEL FROSTING
Pretzels and caramel amp up ordinary cupcakes, giving them decadent, sweet and salty flavor. So easy, you won't believe it!
Categories Dessert
Time 45m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F and prepare cupcakes according to package directions. Cool completely before proceeding.
- In a piping bag, add thick stripes of caramel to the sides of the bag before spooning in the chocolate frosting. This will give a caramel swirl when the frosting is piped onto the cupcake. Pipe frosting onto all cupcakes.
- Crush mini pretzels to sprinkle over the top of the frosting. Garnish each cupcake with one whole mini pretzel.
Nutrition Facts : ServingSize 1 Serving
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- Preheat oven to 325 degrees (F). Line two 12-mold muffin tins with paper liners. Spray liners lightly with non-stick spray and set aside until needed.
- In the bowl of a food processor (or high-powered blender), pulse the cream cheese and peanut butter until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 30 seconds. Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it’s evenly blended.
- Add the chopped chocolate to a medium-sized heatproof bowl. In a small saucepan over medium-heat, heat the heavy cream just until it begins to boil. Pour the cream over the chocolate and vigorously whisk until melted and completely smooth. Add a little chocolate ganache to the top of each cooled cheesecake, then top with a Rold Gold Festive Shape.
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Reviews 3Category DessertRatings 7Calories 408 per serving
- Make the crust: stir finely crushed pretzels and sugar with melted butter. Press into a 9” pie plate. Chill until ready to fill.
- Make the filling: Beat cream cheese, sugar, and vanilla until smooth. Whisk or fold in whipped topping until no lumps remain. Spread in prepared crust. Chill for at least 4 hours before serving.
- Make the topping: add chocolate chips and heavy whipping cream to a microwave safe bowl or measuring cup. Heat 1 minute then whisk until smooth. Let sit until cool and thick.
- When ready to serve top the pie with the cooled ganache. If the ganache gets too thick to spread, just heat it a few seconds in the microwave to thin.
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