Chocolate cheesecake cupcake recipe?

Question

I made these really good cupcakes before with the online recipe but my bookmarks got erased so i can't find it!! They were chocolate and there was this cheesecake/chocolate chip filling that u put in the middle of cupckae. Does anyone know the recipe!? it would help soooooo much!

Answer 1

http://www.favoritebrandrecipes.com/Reci...

This is a good recipe for some really good cheesecake cupcakes! If that isn't what you are looking for try searching in google, or go to www.epicurious.com and search there. They have tons of great recipes!

Answer 2

ingredients

FILLING

1/2 pound cream cheese, at room temperature

1/3 cup sugar

1 large egg

1/8 teaspoon salt

1 cup mini chocolate chips (8 ounces)

BATTER

1 1/4 cups all-purpose flour

1 cup sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

Salt

1 cup water

1 large egg

1/3 cup vegetable oil

1 teaspoon pure vanilla extract

1 teaspoon white vinegar

TOPPING

1/2 cup blanched sliced almonds

1/3 cup sugar

directions

Preheat the oven to 350°. Line 20 muffin-pan cups with foil liners.

Make the filling: In a bowl, using an electric mixer, beat the cream cheese with the sugar, egg and salt until smooth. Stir in the chocolate chips.

Make the batter: In a large bowl, whisk the flour with the sugar, cocoa, baking soda and a pinch of salt. In a small bowl, whisk the water with the egg, vegetable oil, vanilla and vinegar. At low speed, beat the liquid ingredients into the dry ingredients until a smooth batter forms.

Spoon the batter into the prepared muffin cups to fill them halfway. Spoon a heaping tablespoon of the cream cheese filling into the center of each cupcake, then sprinkle the almonds and sugar on top.

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 cupcakes; let cool on racks before serving.

Answer 3

will this help?

CHOCOLATE CHEESECAKE CUPCAKES

8 oz. cream cheese

1 egg

1/3 c. sugar

1/4 tsp. salt

1 c. chocolate chips

1 1/2 c. flour

1 c. sugar

1 tsp. soda

1/2 tsp. salt

1 c. water

1/3 c. salad oil

1 tbsp. vinegar

1 tsp. vanilla

Mix together cream cheese, egg, sugar, salt and chocolate chips. Set aside.

In large mixing bowl combine and mix together flour, sugar, soda and salt. Add water, oil, vinegar and vanilla; mix well. Fill paper lined muffin cups 1/2 full with batter. Drop a dollop of cheese mixture on top. (Do not stir into batter.) Bake at 350 degrees for 20 minutes. Makes 20 to 21 cupcakes. Freeze very well. Good with mint chips.

Answer 4

You could use the filling part of this recipe and use chocolate batter

STRAWBERRY CHEESECAKE CUPCAKES

24 paper liners

FOR THE CHEESECAKE BATTER:

2 packages (8 ounces each) cream cheese, at room temperature

1 cup confectioners' sugar

1 teaspoon vanilla extract

FOR THE YELLOW CUPCAKE BATTER:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, at room temperature, cut into small pieces

3/4 cup sugar

1 1/2 teaspoons vanilla extract

2 large eggs

1/2 cup milk, at room temperature

FOR SERVING:

24 whole strawberries

1 1/3 cups apple jelly

Preheat oven to 350 degrees F. Place paper liners in all wells of two 12-cup cupcake tins.

TO MAKE THE CHEESECAKE BATTER:

In a large bowl with an electric mixer on medium-high speed, beat cream cheese until creamy, about 2 minutes. Add confectioners sugar and vanilla extract and beat until smooth and creamy, about 3 minutes, scraping down the bowl once or twice; set aside.

TO MAKE THE YELLOW CUPCAKE BATTER:

Whisk flour, baking powder and salt together in a small bowl to aerate and combine; set aside.

In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla extract. Beat in eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing with the milk. Begin and end with the flour mixture, and beat briefly until smooth on low-medium speed after each addition.

TO MAKE THE CUPCAKES:

Divide the Yellow Cupcakes batter among the 24 cupcake wells. Top with cheesecake batter, dividing equally over the cake batter.

Bake for about 20 minutes. The cheesecake might crack a little, which is OK. The tops should look puffed and dry. They will not color. Cool cupcake tins on racks. Refrigerate at least overnight, still in cupcake tins.

Remove cupcakes from tins and place on jelly-roll pan to catch drips from subsequent topping. Rinse and pat strawberries dry. Hull them, then slice from top to bottom in very thin slices the thinnest they can be without falling apart. Fan out slices on top of cupcakes in whatever attractive patterns you like - a flower, straight across, fan-shaped.

Heat jelly in a small saucepan over low heat or in microwave until very fluid. Brush jelly over strawberries and cupcake surface. Chill to set jelly. Cupcakes are ready to serve.

Makes 24

Is this the one ??

Chocolate-Bottom Mini-Cupcakes Ingredients

FILLING 1/3 c Vegetable oil

1 pk 8 ounces; cream cheese,  1 tb White vinegar  

1 Egg  1 ts Vanilla extract  

1/3 c Sugar  1 1/2 c All-purpose flour  

1/8 ts Salt  1 c Sugar  

6 oz Semisweet chocolate chips  1/4 c Baking cocoa  

BATTER 1 ts Baking soda  

1 c Water  1 ts Salt  

Instructions for Chocolate-Bottom Mini-Cupcakes

In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. For batter, combine water, oil, vinegar, and vanilla in another mixing bowl.. Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin). Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon filling. Bake at 350 degrees for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. Yield: 6 dozen.  

Answer 5

Try this website! It looks delicious!

Answer 6

Yes, these are wonderful.  I used to make them to take to my daughters' school parties

LIDO 14 CUPCAKES

3 c. flour

2 c. sugar

1/2 c. cocoa

2 tsp. baking soda

1 tsp. salt

3/4 c. oil

2 tsp. vanilla

2 c. water

2 TB. vinegar

powdered sugar

FILLING:

1 8-oz. softened cream cheese

1 egg

1/2 c. sugar

1/4 tsp. salt

1 6-oz. pkg. chocolate chips (I like mini morsel)

***   Sift flour, sugar, cocoa, soda & salt.  Stir, don't beat, with a wire whisk.  Add remaining cake ingredients and stir.  (Combine filling ingredients in another bowl - beating cheese, egg, salt & sugar until smooth; then adding the chips) ...  Dill 36 cupcake papers 1/2 full of cake mixture.  Add a large teaspoonful of filling.  Fill remainder of cupcake with batter.  Bake at 350 for 30 min.  Sprinkle with powdered sugar when cool.  Makes 3 doz (these freeze really well)