Colorado Mel S Glazed Chocolate Cheesecake Cupcakes Recipes

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COLORADO MEL'S CARAMEL RUM FONDUE



Colorado Mel's Caramel Rum Fondue image

This is a fantastic dessert fondue recipe! It's perfect for the non-chocoholic in your circle of friends, and SO stinking good that the chocoholics will love it too! :) Whenever we have fondue parties this one is the first one gone. Is also quite delicious cold and makes a wonderful dip for a fruit tray at an evening dessert party. Yummmm!!!!

Provided by Colorado Mel

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 3

1 (14 ounce) bag Kraft caramels (can substitute the Kraft baking caramel bits, which are great because there's no unwrapping to do wh)
1/2 cup evaporated milk
1/3 cup rum

Steps:

  • Put all ingredients into your electric fondue pot.
  • Turn heat on to medium setting.
  • Stir frequently until completely melted and smooth.
  • Turn down to low and just keep warm.
  • OR.
  • Cook all ingredients together in microwave or on stove top until completely melted and smooth.
  • Add to any type fondue pot and keep heated for duration of the party.

CHERRY CHEESECAKE CUPCAKES



Cherry Cheesecake Cupcakes image

Make and share this Cherry Cheesecake Cupcakes recipe from Food.com.

Provided by Chris from Kansas

Categories     Dessert

Time 50m

Yield 28 cupcakes

Number Of Ingredients 14

28 cupcake liners
1 (8 ounce) package cream cheese, at room temperature
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla
1 (18 1/4 ounce) package yellow cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup whole milk
2/3 cup vegetable oil
3 large eggs
1 teaspoon almond extract
28 vanilla wafers
1 (21 ounce) can cherry pie filling
1/4 cup powdered sugar

Steps:

  • Preheat oven to 350.
  • Line 28 cupcake cups with paper liners.
  • Prepare the filling: Place cream cheese in small mixing bowl and blend with an electric mixer. Add the sugar, egg and vanilla and continue to beat for 1 minute.
  • Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs and almond extract in a large mixing bowl. Blend with an electric mix on low for 30 seconds. Scrape down sides, increase speed to medium and beat for 2 more minutes.
  • Place one vanilla wafer in the bottom of each cupcake liner. Spoon 1/4 cup batter on top of each wafer. Gently dollop 1 heaping tablespoon of filling on top of each cupcake. The cup will be nearly full. Do not shake the pans.
  • Bake until the cupcakes are golden and spring back when touched, about 18 to 20 minutes. Cool in pans for 5 minutes.
  • Remove from pans and cool on wire rack for 15 minutes before topping.
  • Mist a teaspoon with vegetable oil spray and use this to press down on the cupcake to create an indentation. Place a heaping teaspoon of cherry pie filling in the well of each cupcake. Dust with powdered sugar.
  • Store in the refrigerator.

Nutrition Facts : Calories 249, Fat 12.3, SaturatedFat 3.3, Cholesterol 36.7, Sodium 233.3, Carbohydrate 32.1, Fiber 0.5, Sugar 15.4, Protein 2.8

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

CHOCOLATE CUPCAKES FROM YOUNG CHEFS ACADEMY



Chocolate Cupcakes from Young Chefs Academy image

Make and share this Chocolate Cupcakes from Young Chefs Academy recipe from Food.com.

Provided by ilovecookingsomuch

Categories     Dessert

Time 40m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 10

3/4 cup unsweetened cocoa powder
1 1/2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons canola oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350Ëš F. Line muffin tins with paper liners, set aside.
  • sift together first 5 ingredients into mixer bowl. Add remaining ingredients and mix until smooth, about three minutes. Scrape down sides and bottom of bowl.
  • Divide batter into muffin cups, fill each about 2/3 full. Bake until tops spring back when touched, about 20 min, transfer to wire rack and let cool.

Nutrition Facts : Calories 144.2, Fat 3.6, SaturatedFat 0.7, Cholesterol 23.9, Sodium 221.4, Carbohydrate 27.1, Fiber 1.5, Sugar 17.3, Protein 2.8

MINT CANDY FILLED CUPCAKES



Mint Candy Filled Cupcakes image

Creamy mint filling is sandwiched inside chocolate glazed cake. I found this recipe in Home Cooking magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use Splenda for baking in place of the sugar. I also plan to use sugar free thin mints, sugar free cool whip, and I plan to use unsweetened chocolate I'll sweeten with Splenda.

Provided by internetnut

Categories     Dessert

Time 27m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsalted butter, room temperature plus 2 tbl
1 1/2 cups sugar
3 large eggs
1/4 teaspoon peppermint extract
1 cup milk
12 chocolate-covered thin mints
1 1/2 cups frozen whipped topping, thawed
1/2 teaspoon peppermint extract
6 ounces semisweet chocolate
1/2 cup unsalted butter
1/4 cup peppermint extract

Steps:

  • Preheat oven to 350.
  • Line 12-cup muffin tin with paper baking liners.
  • For cupcakes, sift together flour, cocoa powder, baking soda and salt. In another bowl, beat butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition. Beat in peppermint extract.
  • Beat in flour mixture alternately with milk until just blended.
  • Fill prepared muffin tins 1/4 full. Place 1 mint on batter. Bake 12-15 minutes until toothpick inserted in center comes out clean. Transfer to cooling rack. When cooled, remove paper lining from cupcakes.
  • For filling, combine thawed whipped topping and peppermint extract. Slice cupcakes in half horizontally. Spread filling on cut surface of bottom half and replace top.
  • For glaze, melt chocolate and butter, stirring until smooth. Remove from heat. Stir in peppermint extract; cool. Spread on each cupcake.

Nutrition Facts : Calories 462.1, Fat 27.8, SaturatedFat 17.5, Cholesterol 96.4, Sodium 166, Carbohydrate 50.9, Fiber 4.1, Sugar 28.1, Protein 7.2

COLORADO MEL'S GLAZED-CHOCOLATE-CHEESECAKE-CUPCAKES



Colorado Mel's Glazed-Chocolate-Cheesecake-Cupcakes image

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

devil's food cake mix (and whatever else the cake mix calls for- eggs, oil, water usually)
8 ounces cream cheese
1/3 cup granulated sugar
1 egg
1 cup semisweet mini chocolate chips
1/4 cup butter
1 cup granulated sugar
1/4 cup milk
2/3 cup semi-sweet chocolate chips

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! :).

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