Who does not like a cupcake every once in a while. While chocolate is my all time favorite flavor, a little cheesecake thrown in just makes it that much more tempting.
Now you will mess up a few bowls for this one. You make a cupcake batter and then you make the cheesecake batter. And you spoon them into the liners in this order: cupcake batter, cheesecake batter and more cupcake batter. Does it have to be perfect measurements? Absolutely not.
Do you need frosting? Not really, it is very rich and chocolaty. But if you did not add frosting, I would sprinkle a few mini chocolate chips on top for a bit of a topping prior to baking.
If you are looking for something to take to a friend or social event, this is a great one. Let me know what you think.
CHOCOLATE CHEESECAKE CUPCAKES WITH CHOCOLATE BUTTERCREAM FROSTING
Rich chocolate cake with sweet cream cheese filling
Ingredients
CUPCAKE BATTER
- 2 cups all purpose flour
- 1/2 cup unsweetened Hershey's cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (1 stick) room temperature
- 3/4 cup brown sugar
- 1 egg, room temperature
- 2 teaspoons vanilla
- 2/3 cup milk
- 1/2 cup sour cream
- 3/4 cup mini chocolate chips
Cheesecake filling
- 1 8-ounce pkg. Cream Cheese
- 1/2 cup sugar
- 1 egg, room temperature
Frosting
- 1 cup butter (2 sticks), room temperature
- 1 box of confectioners sugar (about 3 1/2 cups)
- 1/2 cup unsweetened Hershey's cocoa
- pinch salt
- 4-5 tablespoons milk
- 1 teaspoon vanilla
Instructions
CUPCAKE
Preheat oven to 375 degrees. Place paper liners in cupcake pans.
In a large bowl, whisk all dry ingredients, flour, cocoa, baking powder, and salt. Set aside.
Add vanilla to the milk.
In mixing bowl, beat the butter and brown sugar for about three minutes, scraping down the sides.
Add the egg and beat until the yellow disappears. Scrape down the sides with a spatula.
Add sour cream and 1/2 cup of the flour. Mix well.
Begin alternating adding the flour and milk until all is thoroughly mixed and the sides have been scraped down.
Fold in the chips. Set aside batter and make the filling.
CHEESECAKE FILLING
In a mixer, beat the cream cheese until smooth. Add sugar and egg and beat until combined.
ASSEMBLY
With two spoons, scrape a spoonful of cupcake batter onto the bottom of the liner.
Place a spoonful of cheesecake batter on top.
Another spoonful of cupcake batter is to be placed on top.
NOTE: Do not worry if it is not perfectly done. I do not like the cheesecake batter hidden, rather I like to see it peeping out from the side.
Bake 20-25 minutes. Check the middle for doneness by sticking a toothpick in the middle. If you see wet batter, bake another 5-10 minutes.
FROSTING
Sift the sugar, salt, and cocoa together. Set aside.
Beat the butter until creamy. Begin slowly adding the sugar mixture, one cup at a time.
After the sugar is moistened, turn the mixer on high and let it mix well. Then begin adding the sugar and milk alternately. If it is too stiff, add another tablespoon milk.
Pipe or spread onto cupcakes.
Notes
The frosting is optional as this is a very rich cupcake.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 344Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 261mgCarbohydrates: 40gFiber: 2gSugar: 24gProtein: 5g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
“Chocolate is the answer. Who cares what the answer is?”
– Unknown