• Chocolate Cheescake Cupcakes

Ingredients

  • 1 1/2 C. Flour
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 C. sugar
  • 1/4 C. Cocoa
  • 1 t. vanilla
  • 1/2 C. Vegetable oil
  • 1 T vinegar
  • Filling
  • 8 oz. cream cheese
  • 1 egg
  • 1/2 C. sugar
  • 1 C. mini chocolate chips (or regular ones) (I use semisweet)
  • Mix cupcake ingredients in order listed. Set aside. Then make the filling in a separate bowl. Make sure the cream cheese is about room temp (or soft enough to mix). Mix cream cheese, egg, and sugar. After you have a creamy mixture, add the chocolate chips and mix.
  • Fill the cupcake tins up about 2/3 of the way with the cupcake batter. Then, drop in about 1 T. (or as much as you want) into each cupcake. Brady and I don't really like cheese cake so I don't like to put very much in the cupcakes, but you can put a large spoonful in. Bake them on 350 for about 20 minutes. (Mine took about 21.5 minutes). Remove and let cool. Frost with chocolate buttercream frosting (recipe below).
  • Chocolate Buttercream Frosting
  • 2 oz. unsweetened baking chocolate
  • 3 T. butter
  • 2 C. Confectioner' sugar (powdered sugar) (I didn't know this until a couple months ago)
  • 1 t. vanilla
0 (Rated by 0 moms)
READY IN 0 Min
SERVINGS 1
MAIN INGREDIENT Vegetable
MEAL/COURSE Dessert
COOKING METHOD Crock Pot

Preparation

  1. Milk (as much as you need)
  2. Melt the chocolate in a medioum size bowl in the microwave (I do it on heat level 6 for 1 minute increments). Melt the butter in another small bowl. Add the melted butter to the melted chocolate and mix. Add the vanilla and mix. Add the confectioners' sugar and mix. Mine turned out to be crumbly at this point so I added a little milk (maybe 2 T). Keep adding a little milk and mixing until it is creamy enough to frost with.

Rating

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