CHOCOLATE CREAM CHEESE CUPCAKES
These cupcakes are one of the most requested recipe. I have made them for years. Can't remember where I got the recipe.
Provided by Nan in Ontario
Categories Dessert
Time 35m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 14
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 CREAM CHEESE CUPCAKES
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
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.
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.
CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING
Perfect light & fluffy chocolate cupcakes topped with cream cheese buttercream. The rich chocolate taste of these cupcakes pairs so deliciously with the creamy frosting - you'll be in cupcake heaven.
Provided by Fiona Dowling
Categories Dessert
Time 1h45m
Number Of Ingredients 21
Steps:
- Preheat the oven to 350F degrees and line 2 muffin pans with muffin papers.
- In a medium sized bowl, whisk together the cocoa, flour, baking powder, baking soda and salt.
- In a large bowl beat together the butter, oil, granulated sugar, brown sugar and melted chocolate on medium speed until light and fluffy.
- Beat in the eggs and vanilla, then turn down the mixer to low speed and mix in the sour cream.
- Slowly beat in the flour mixture followed by the buttermilk with the mixer on low speed.
- Then turn off the mixer stir in the warm coffee with a large rubber spatula while scraping down the sides of the bowl.
- Pour about 1/4 cup of batter into each cavity of the prepared muffin tin. Bake for 16-18 minutes until an inserted toothpick comes out clean.
- Allow cupcakes to cool in their pan for 10 minutes, then transfer to a wire rack to continue cooling.
- While the cupcakes are cooling, you can start making the icing. Beat together the cream cheese and butter until evenly combined.
- Add in the salt & vanilla, and mix in the icing sugar about 1 cup at a time. Then turn the mixer to high speed and beat in the whipping cream 1 tablespoon at a time.
- Frosting the cupcakes by spooning the batter into a piping bag and piping a swirl (I used a star tip for this) or a knife.
Nutrition Facts : Calories 339 kcal, ServingSize 1 serving
CHOCOLATE CUPCAKES WITH CREAM CHEESE ICING
Provided by Food Network
Time 25m
Yield 12 servings
Number Of Ingredients 18
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.
CHOCOLATE AND CREAM CHEESE CUPCAKES
Add chopped walnuts to these chocolate cupcakes and then top them with a cream cheese frosting.
Provided by Food Network Kitchen
Time 2h
Yield 12
Number Of Ingredients 17
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.
CHOCOLATE CUPCAKES WITH CREAM CHEESE-OREO®-BUTTERCREAM FROSTING
Moist and dangerously delicious!
Provided by Jessica Horton
Categories Desserts Frostings and Icings Chocolate
Time 1h20m
Yield 24
Number Of Ingredients 20
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.
Nutrition Facts : Calories 306 calories, Carbohydrate 45 g, Cholesterol 50.8 mg, Fat 13.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 6.5 g, Sodium 253.6 mg, Sugar 35.1 g
CUPCAKES WITH CREAM CHEESE FROSTING
You can also use raisins, chocolate chips, gumdrops, Red Hots, or nuts for decorations on these Cupcakes with Cream Cheese Frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line two 12-holed muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until pale, light, and fluffy, 3 to 5 minutes. With the mixer running, add eggs, vanilla extract, and almond extract; beat until combined.
- With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
- Fill each baking cup with 1/4 cup batter; batter should almost reach tops of cups. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer tins to a wire rack to cool.
- Remove cupcakes from tins, and frost with cream-cheese frosting. If desired, use a pastry bag fitted with a plain writing tip to pipe letters or designs onto cupcakes. Decorate with berries, sprinkles, and nonpareils.
CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING
These puppies have tons of chocolate chips in them, so you are sure to get a little chocolae with evey bite.
Provided by SkinnyMinnie
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 15
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.
Nutrition Facts : Calories 376.5, Fat 18.8, SaturatedFat 11.3, Cholesterol 69.5, Sodium 161.7, Carbohydrate 51.3, Fiber 1.4, Sugar 39.4, Protein 4.1
CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING
Combine 2 tasty flavors and create something even more delicious! Chocolate plus cherry flavor inside, and a cherry on top of luscious buttercream frosting, will have your family asking for more.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h40m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 35.8 g, Cholesterol 42.2 mg, Fat 13.1 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 187.2 mg, Sugar 23.7 g
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