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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Chocolate Cake
2 cups cake flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup semi-sweet chocolate chips, melted
1 cup buttermilk
Cheesecake Filling
1 (8-ounce package) cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup graham cracker crumbs
Chocolate Frosting:
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup milk
1 cup unsalted butter, softened
1 cup semi-sweet chocolate chips, melted
Preheat oven to 350 degrees F. Line 24 muffin cups with liners.
To make the chocolate cake, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes. Beat in eggs, one at a time, until well combined. Beat in melted chocolate chips until combined. Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.
To make the cheesecake filling, in a medium bowl, using a mixer on medium speed, beat cream cheese and granulated sugar until creamy - about 1-2 minutes; beat in egg and vanilla until well combined. Stir in graham cracker crumbs until combined.
Divide 1/3 of the batter into muffin cups. Place a spoonful of cream cheese mixture into the centers; cover with remaining batter. Bake 17-19 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 5 minutes before transferring to wire racks to cool completely.
To make the frosting, in a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.
Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in "chocolate pudding" mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes. Spread or pipe frosting on to cupcakes.
Makes 24 cupcakes
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CHOCOLATE CHEESECAKE-FILLED CUPCAKES WITH CHOCOLATE FROSTING
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Chocolate Cake
2 cups cake flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup semi-sweet chocolate chips, melted
1 cup buttermilk
Cheesecake Filling
1 (8-ounce package) cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup graham cracker crumbs
Chocolate Frosting:
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup milk
1 cup unsalted butter, softened
1 cup semi-sweet chocolate chips, melted
Preheat oven to 350 degrees F. Line 24 muffin cups with liners.
To make the chocolate cake, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes. Beat in eggs, one at a time, until well combined. Beat in melted chocolate chips until combined. Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.
To make the cheesecake filling, in a medium bowl, using a mixer on medium speed, beat cream cheese and granulated sugar until creamy - about 1-2 minutes; beat in egg and vanilla until well combined. Stir in graham cracker crumbs until combined.
Divide 1/3 of the batter into muffin cups. Place a spoonful of cream cheese mixture into the centers; cover with remaining batter. Bake 17-19 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 5 minutes before transferring to wire racks to cool completely.
To make the frosting, in a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.
Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in "chocolate pudding" mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes. Spread or pipe frosting on to cupcakes.
Makes 24 cupcakes
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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