CHOCOLATE CHIP CHEESECAKE CUPCAKES
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
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
COOKIES AND CREAM CHEESECAKE COOKIES RECIPE BY TASTY
Here's what you need: cream cheese, salted butter, sugar, flour, cookies
Provided by Hector Gomez
Categories Desserts
Yield 12 cookies
Number Of Ingredients 5
Steps:
- In a mixing bowl blend, cream cheese, butter, and sugar until fully combined.
- Add flour to cream cheese mixture and continue to blend together until fully combined.
- Add crushed cookies to the mixture and gently fold together. Ensure the cheesecake batter is fully mixed.
- Cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch.
- Preheat oven to 350°F(180°C).
- Roll batter into small balls and place on a parchment lined baking sheet.
- Using your fingers or a warm spoon press down on the dough balls to help form a cookie shape.
- Bake for 12-15 minutes or until cookies turn golden brown on the bottom.
- Place cookies on a cooling rack and rest for at least 5 minutes.
- Enjoy!
Nutrition Facts : Calories 239 calories, Carbohydrate 26 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams
COOKIES AND CREAM CUPCAKES
A sweet surprise awaits in the center of this cupcake -- no messy extra steps required, thanks to the genius addition of a store-bought cream-filled chocolate cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h10m
Yield Makes 22 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. In a large bowl, combine flour, cocoa, sugar, baking soda, baking powder and salt. Add eggs, melted butter, buttermilk, vanilla and 1/2 cup hot water; whisk until smooth.
- Spoon 1 tablespoon batter into each muffin tin and press a cookie firmly into each cup until batter comes up sides of cookies. Divide remaining batter evenly among cups. Bake, rotating pans halfway through, until cupcakes are puffed and set, 15 to 17 minutes. Let cool completely in pan on wire rack.
- Put the buttercream in a large piping bag fitted with a 1/2-inch plain round tip (such as Ateco #808). Pipe onto cupcakes and sprinkle with crushed crumbs.
CHEESECAKE CUPCAKES
When I make these, people just RAVE about them! Mini cheesecakes with sour cream topping.
Categories Desserts Cakes Cupcake Recipes Cheesecake
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.
- In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.
- Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.
- To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.
- Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 23.9 g, Cholesterol 98.3 mg, Fat 17 g, Protein 5 g, SaturatedFat 10.3 g, Sodium 136.7 mg, Sugar 22.5 g
OREO™ COOKIES AND CREAM MINI CHEESECAKES
There's something especially appealing about mini-desserts, like these cupcake-size cheesecakes. Oreo™ cookies add flavor and crunch.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Line 24 miniature muffin cups with paper baking cups. In small bowl, mix crushed cookies and melted butter. Press 1 teaspoon cookie mixture firmly in bottom of each muffin cup.
- In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy. Add vanilla and egg; beat well. Fold in cut-up cookies. Spoon 1 heaping tablespoon cream cheese mixture into each crust-lined muffin cup.
- Bake 12 to 14 minutes or until edges are set and centers are still soft. Cool in pan on cooling rack 30 minutes. Refrigerate at least 1 hour or up to 48 hours before serving.
- Just before serving, in 1-cup microwave-safe measuring cup, combine chocolate chips and shortening. Microwave on High for 30 to 45 seconds or until melted, stirring once. Drizzle chocolate over tops of cheesecakes. Store in refrigerator.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 1/2 g
NO-BAKE COOKIES AND CREAM CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, cream cheese, sugar, vanilla extract, milk, gelatin
Provided by Alvin Zhou
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Separate the cream from the cookies into 2 different bowls.
- Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup (50g) of the crumbs for later.
- Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
- Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
- In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
- In a measuring cup, mix the milk with the gelatin until dissolved.
- Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
- Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
- Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
- Unclasp the ring of the springform pan, slice, then serve!
- Enjoy!
Nutrition Facts : Calories 716 calories, Carbohydrate 30 grams, Fat 62 grams, Fiber 0 grams, Protein 11 grams, Sugar 22 grams
COOKIES N CREAM CHEESECAKE CUPCAKES
Personal sized Cookies N Cream Cheesecake!! I usually halve the recipe and it works fine. Also, I don't always have room in my fridge for the whole muffin pan so if I have to, I remove them from the pan to refrigerate them.
Provided by c bau
Categories Cheesecake
Time 52m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner.
- With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla.
- Add in eggs one at a time, beating to combine. Beat in sour cream and salt.
- Stir in chopped oreos by hand.
- Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.
- Transfer tins to a wire rack to cool completely.
- Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.
COOKIES & CREAM CUPCAKES
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325*F In a mixer, combine white cake mix, flour, sugar and salt. Add water and scrape down the sides of bowl. Add vegetable oil, vanilla, and sour cream. Mix well and scrape sides of bowl. Add eggs one at a time. Add crushed cookies and blend well. Scoop batter into cupcake liners and bake for 16 minutes or until toothpick stabbed in the middle of a cupcake comes out clean. Allow to cool in pans for 5 minutes then move to a wire rack to fully cool. Top with Oreo Buttercream Frosting and mini Oreos!
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COOKIES AND CREAM CHEESECAKE CUPCAKES {AKA OREO
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5/5 (2)Total Time 5 hrsCategory DessertCalories 261 per serving
- Preheat oven to 300 degrees. Line 20 muffin cups with paper liners and place one Oreo in the bottom and center of each of the 20 cups, set aside.
- In a mixing bowl, using an electric hand mixer set on medium speed, whip together cream cheese and sugar until smooth, about 1 minute. Blend in eggs.
- In a microwave safe bowl, combine white chocolate chips and cream and heat mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
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Reviews 33Estimated Reading Time 3 minsServings 30
- 1. Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- 2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
- 3. Drizzle in eggs, a little at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt.
COOKIES AND CREAM CHEESECAKE CUPCAKES - HANDLE THE HEAT
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4.9/5 (11)Total Time 6 hrs 32 minsCategory Dessert
- Preheat the oven to 275°F. Line 2 standard muffin tins with 15 paper liners. Place 1 whole Oreo cookie in the bottom of each lined cup.
- In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the vanilla then add the eggs, one at a time, beating until combined. Beat in the sour cream and salt. Do not overmix. Stir in the chopped Oreo cookies.
- Divide the batter among the cookie-lined cups, filling each almost to the top. Bake until the filling is set, about 22 minutes. Transfer to wire racks to cool completely inside the muffin tins. Refrigerate at least 4 hours, or overnight, before serving. These can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost in the fridge overnight before serving.
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5/5 (4)Total Time 55 minsCategory DessertCalories 349 per serving
- Preheat the oven to 175 Celsius (350 Fahrenheit) and line two 12 hole cupcake trays with paper liners.
- Combine the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In a large jug add the buttermilk, oil, eggs, and vanilla and whisk to combine. Turn the mixer on to it's slowest speed and gradually add to the dry ingredients. Then add the hot water and mix until just to combined.
- Pour the batter into the prepared liners and bake for 15 minutes or until a cake tester comes out clean. Cool the cupcakes in the pans for 20 minutes, then place onto a cooling rack and cool completely before frosting.
- To make the cookies and cream cheesecake frosting add the chocolate biscuits to a food processor and process to create relatively fine crumbs. Keep in mind that the cheesecake mixture will be piped so make sure there are no large chunks, if so remove. Place the cream into a large bowl of an electric mixer and beat using a paddle attachment on high speed whilst gradually adding half the sugar. Beat until soft peaks form before switching the mixer off and adding the cream cheese. Beat again while gradually adding the rest of the sugar until stiff peaks form. Add the crushed biscuits and fold through. Place in the refrigerator while you make the chocolate fudge sauce.
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