Chocolate Chip Cheesecake Cupcakes Recipes

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CHOCOLATE CHIP CHEESECAKE SWIRL CUPCAKES



Chocolate Chip Cheesecake Swirl Cupcakes image

Dotted with chocolate chips, individual cheesecakes are a welcome sight at potlucks and picnics.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 24

Number Of Ingredients 13

1/2 cup sugar
2 packages (3 oz each) cream cheese, softened
1 egg
1 bag (6 oz) semisweet chocolate chips (1 cup)
2 1/4 cups Gold Medal™ all-purpose flour
1 2/3 cups sugar
1/4 cup baking cocoa
1 1/4 cups water
1/2 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt

Steps:

  • Heat oven 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 one-third full (1 rounded tablespoon) with batter. Spoon 1 tablespoon cream cheese mixture onto batter in each cup. Top each with reserved batter (1/2 rounded tablespoon).
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Store in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 230 mg, Sugar 22 g, TransFat 0 g

CHOCOLATE CHIP CHEESECAKE CUPCAKES



Chocolate Chip Cheesecake Cupcakes image

I am not normally a cupcake fan, but this is my favorite cupcake recipe! I have made it over and over and people love it.

Provided by Anne

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h15m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package chocolate cake mix (such as Duncan Hines® Moist Deluxe®)
1 ¼ cups water
4 eggs, divided
½ cup oil
1 (8 ounce) package cream cheese, at room temperature
⅔ cup white sugar
¾ teaspoon Mexican vanilla extract
¾ cup miniature chocolate chips, or more to taste, divided
1 (16 ounce) container cream cheese frosting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.
  • Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
  • Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 36.3 g, Cholesterol 41.3 mg, Fat 18.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 6.4 g, Sodium 263.2 mg, Sugar 27 g

CHOCOLATE CHEESECAKE CUPCAKES WITH GANACHE FROSTING



Chocolate Cheesecake Cupcakes with Ganache Frosting image

Provided by Mary Nolan

Categories     dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup sugar, plus 2 tablespoons
1 egg, at room temperature
2/3 cup milk, at room temperature
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons mini semisweet chocolate chips
2 tablespoons chopped walnuts
Ganache frosting, recipe follows
3/4 cup semisweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon instant espresso powder, optional

Steps:

  • Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers.
  • In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside.
  • In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips and walnuts.
  • Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible).
  • Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.
  • Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.
  • Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.
  • Yield: 1 cup
  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Inactive Prep Time: 5 minutes

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 CHIP CHEESECAKE I



Chocolate Chip Cheesecake I image

This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!

Provided by Jessica Jones

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 12

Number Of Ingredients 10

1 ½ cups graham cracker crumbs
⅓ cup white sugar
⅓ cup unsweetened cocoa powder
⅓ cup butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
  • Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
  • Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 43.6 g, Cholesterol 132.8 mg, Fat 34.4 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 20.6 g, Sodium 326.7 mg, Sugar 34.8 g

CHEESECAKE CUPCAKES



Cheesecake Cupcakes image

Cute little cheesecakes topped with strawberry-flavored rainbow chip frosting. Oh so yummy!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 18

Number Of Ingredients 10

1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/4 cup strawberry fruit spread
1 cup Betty Crocker™ Rich & Creamy rainbow chip frosting
Small strawberries, if desired

Steps:

  • Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray. In small bowl, mix Crust ingredients. Spoon evenly into muffin cups; press down slightly.
  • In large bowl, beat cream cheese, 1/2 cup sugar and the vanilla with electric mixer on medium speed until blended. Beat in eggs, one at a time, just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
  • Bake 24 to 26 minutes or until filling is set. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In small bowl, mix fruit spread and frosting; spread over cupcakes. Refrigerate about 2 hours. Garnish each with small strawberry half.

Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 160 mg, Sugar 9 g, TransFat 1 g

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 CHIP CHEESECAKE SWIRL CUPCAKES



Chocolate Chip Cheesecake Swirl Cupcakes image

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

1/2 cup sugar
2 (3 ounce) packages cream cheese, softened
1 egg
1 cup semi-sweet chocolate chips
2 1/4 cups all-purpose flour
1 2/3 cups sugar
1/4 cup baking cocoa
1 1/4 cups water
1/2 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons baking soda
2 teaspoons vanilla
1 teaspoon salt

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

SOME LIKE IT HOT AND CHOCOLATE CHEESECAKE CUPCAKE



Some Like it Hot and Chocolate Cheesecake Cupcake image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 36 mini cupcakes

Number Of Ingredients 21

1/2 cup granulated sugar
2 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup mayonnaise
One 8-ounce package cream cheese
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
1 ounce dark chocolate
1 teaspoon ancho chile powder
1/2 teaspoon cayenne pepper
1 teaspoon ancho chile powder
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 1/2 cups confectioners' sugar
One 8-ounce package cream cheese, at room temperature
1 stick (1/2 cup) butter, at room temperature
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
  • For the chocolate mayonnaise cake: Mix the sugar and cocoa in a medium bowl. In a small bowl, combine the baking soda and 1/2 cup cold water. Add the baking soda mixture to the sugar mixture, and then mix in the vanilla and salt. Add the flour and mix to combine. Fold in the mayonnaise.
  • For the dark chocolate chile cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes.
  • Using a double boiler, melt the dark chocolate. Mix the chocolate into the cheesecake batter, and then mix in the ancho and cayenne.
  • Layer the cupcake liners with the chocolate mayonnaise cake batter first. Then add a layer of the dark chocolate chile cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.)
  • Bake about 18 minutes. Set aside to cool completely.
  • For the chile cream buttercream frosting: In a medium bowl, sift together the ancho, cinnamon and cayenne with the confectioners' sugar. Cream together the cream cheese and butter in a stand mixer on medium speed. Add the ancho mixture and vanilla and mix until smooth.
  • Put the frosting in a piping bag and frost the cooled cupcakes generously.

INSTANT POT CHOCOLATE CHIP CHEESECAKE



Instant Pot Chocolate Chip Cheesecake image

I adapted my favorite cheesecake recipe to work in the Instant Pot. The texture was so incredible, I may never bake it in the oven again! Be sure to use MINI chocolate chips. If you use regular size chips, they will sink to the bottom. -Michele Kusma, Columbus, OH

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 9

1 cup graham cracker crumbs
1 tablespoon brown sugar
Dash salt
3 tablespoons unsalted butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup miniature semisweet chocolate chips

Steps:

  • Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling. , In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Refrigerate leftovers.

Nutrition Facts : Calories 416 calories, Fat 30g fat (17g saturated fat), Cholesterol 115mg cholesterol, Sodium 274mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE CHEESECAKE CUPCAKES



Chocolate Cheesecake Cupcakes image

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

8 ounces cream cheese
1 egg
1/3 cup sugar
1 pinch salt
1 cup chocolate chips
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup salad oil
1 teaspoon vinegar
1 teaspoon vanilla

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

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Bake the cupcakes in the upper and lower thirds of the oven for 25 to 30 minutes, or until puffed and springy to the touch. Switch the pans halfway through baking. Unmold the …
From foodandwine.com


CHERRY CHOCOLATE CHIP & CHUNK CHEESECAKE COOKIE CUPS
Step 3. Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup. Step 4. Bake for additional 15 to 18 minutes or until set.
From verybestbaking.com


CHOCOLATE CHIP CHEESECAKE CUPCAKES RECIPE - FOOD NEWS
Chocolate Cheesecake Cupcakes Recipe. Chocolate Chip Cheesecake Cupcakes Printable Recipe Cupcakes 3 ounces bittersweet or semisweet chocolate, chopped fine 1/3 cup cocoa 3/4 cup hot, strong-brewed coffee 3/4 cup bread flour 3/4 cup granulated sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 6 tablespoons vegetable oil 2 large eggs 2 teaspoons white vinegar 1 …
From foodnewsnews.com


CHOCOLATE CHIP NUTELLA CHEESECAKE CUPCAKES - INSIDE BRUCREW LIFE
2021-03-30 Prepare cake mix according to the box. Add the sour cream in with the water and oil. Toss the chocolate chips with 1 Tablespoon flour. Gently stir the chips into the cake batter. Fill liners ¾ full and bake for 20-22 minutes. Cool completely, then cut out a small section from the middle of the cupcake. Set aside.
From insidebrucrewlife.com


NO BAKE CHOCOLATE CHIP COOKIE CHEESECAKE RECIPE
2020-09-11 Combine chocolate chip cookie crumbs, brown sugar and melted butter in a bowl. Mix together until everything is nicely incorporated. Pour into a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides …
From practicallyhomemade.com


CHEESECAKE COOKIE CUPS (CHOCOLATE CHIP COOKIE BASE!)
2022-02-14 Place the tray into the fridge to set for approximately 30 minutes. STEP FOUR: Drizzle with chocolate. Once the cookie cups have semi-set, to a small microwave safe bowl, add approximately 1/4 cup of chocolate chips and heat for 30 seconds. Stir and heat again until fully melted and smooth.
From persnicketyplates.com


CHOCOLATE CHIP CHEESECAKE CUPCAKES - YUM TASTE
2015-02-18 Directions. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes.
From yumtaste.com


DOUBLE CHOCOLATE CHEESECAKE MUFFINS - DINNERS, DISHES, AND …
2022-03-02 Preheat oven to 400º F. Prepare 20 muffin cups with liners. In a separate bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon. Set aside. Beat brown sugar and butter together until creamy. Add egg, vanilla and sour cream. Beat until smooth.
From dinnersdishesanddesserts.com


CHOCOLATE CHEESECAKE CUPCAKES - I HEART EATING
2020-08-10 Preheat oven to 350 F. Grease or line 16 standard muffin tin cups. Set aside. To make the filling, beat the cream cheese, sugar, egg, and salt together until well-combined. Stir in the mini chocolate chips. Set aside. Melt the ½ cup semisweet chocolate chips over hot, not boiling, water, stirring until smooth.
From ihearteating.com


CHOCOLATE CHIP CHEESECAKE COOKIES - SHUGARY SWEETS
2021-06-14 Fold in chocolate chips. Chill cookie dough in refrigerator for at least 30 minutes. For the filling, beat cream cheese, powdered sugar, and vanilla until fully combined, about 3-4 minutes. Chill in refrigerator until ready to use. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
From shugarysweets.com


CHOCOLATE CHEESECAKE FILLED CUPCAKES
1 cup mini chocolate chips. Instructions. Make your filling first. In a medium bowl, Beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips. Set aside. Combine flour, sugar, salt, baking soda and cocoa in a large mixing bowl. Add in …
From chocolatechocolateandmore.com


CHOCOLATE CHIP CHEESECAKE BARS - EASY DESSERT RECIPES
2022-04-11 Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy, about 2 minutes. ½ cup unsalted butter, ¾ cup brown sugar. Add the egg and vanilla. Mix to combine and scrape down the sides of the bowl as needed.
From easydessertrecipes.com


CHOCOLATE CHIP CHEESECAKE CUPCAKES - SO TIPICAL ME
2014-11-07 Then fold in your chocolate chips. Add the cupcake batter to your lined cupcake pan, 2/3 full. Once filled, drop a heaping teaspoon of cheesecake filling into the center of each cupcake. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. In my oven, they were done in 20 minutes. Cool completely before icing. Chocolate Icing
From sotipical.com


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