CREAM CHEESE CUPCAKES RECIPE RECIPES

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CHOCOLATE CREAM CHEESE CUPCAKES RECIPE - FOOD.COM



Chocolate Cream Cheese Cupcakes Recipe - Food.com image

These cupcakes are one of the most requested recipe. I have made them for years. Can't remember where I got the recipe.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 20 cupcakes, 20 serving(s)

Number Of Ingredients 14

1 (8 ounce) package cream cheese, softened
1 egg, slightly beaten
1/3 cup sugar
1 pinch salt
1 (6 ounce) package chocolate chips
1 cup sugar
1 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup oil
1 tablespoon vinegar
1 teaspoon vanilla

Steps:

  • In a small bowl, combine first four ingredients.
  • Add chocolate chips and set aside.
  • Mix remaining ingredients well.
  • Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
  • Drop a large spoonful of cheese mixture on top.
  • Bake at 350 for 20 to 25 minutes.

Nutrition Facts : Calories 221.9, FatContent 12.3, SaturatedFatContent 4.5, CholesterolContent 21.8, SodiumContent 170.5, CarbohydrateContent 27, FiberContent 0.9, SugarContent 18.4, ProteinContent 2.5

CHOCOLATE COOKIES AND CREAM CUPCAKES | BAKED BY RACHEL



Chocolate Cookies and Cream Cupcakes | Baked by Rachel image

Moist homemade double chocolate cookies and cream cupcakes with cream cheese frosting! A fun dessert for any celebration or just because!

Provided by Rachel

Categories     Dessert

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 17

1/4 C unsalted butter (softened)
1/2 C granulated sugar
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking soda
1/4 C unsweetened cocoa powder
1/4 C milk
1 oz semi-sweet or bittersweet chocolate
1/4 C sour cream
3/4 C all purpose flour
8 oz cream cheese (softened)
1/4 C unsalted butter (softened)
1/2 tsp vanilla extract
4 C powdered sugar
1/3 C chocolate cookie crumbs
8 whole cookies (for topping)

Steps:

  • Preheat oven to 350°F. Line a regular cupcake pan with 8 paper liners. 
  • In a glass measuring cup, heat milk until steaming. Add 1oz chocolate to warm milk, stirring until melted. Set aside. 
  • In a large bowl or stand mixer, beat together butter and sugar until light and fluffy. Mix in egg and vanilla, scraping bowl as needed. Mix in salt, baking soda and cocoa powder, followed by flour. Mix in sour cream, followed by warm milk mixture. Mix until just combined and no streaks remain. Divide mixture between prepared liners using a large cookie scoop. Bake for 18-20 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs. Cool in pan for several minutes, then transfer to a wire rack to cool completely. 
  • When cupcakes are cool, prepare frosting. In a large bowl or stand mixer, beat together cream cheese and butter until smooth. Add vanilla. Mix in powdered sugar 1 cup at a time. Finally, stir in cookie crumbs by hand, mixing until just combined. Transfer to a large piping bag fit with desired tip. Frost cupcakes and immediately top off with a cookie. 
  • Cupcakes can be stored in the refrigerator. Bring to room temperature prior to serving. 

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