Anything with the words chocolate and cheesecake and cupcakes in the title you know has to be good. So when I found this recipe on pinerest with those words and a great picture I had to try them. I have to say I was impressed. A lot of cupcake recipes that I have tried that had a cream cheese filling stayed just that… cream cheese just a harder dried out version of it. Not this recipe, the middle was the texture of cheesecake and tasted like cheesecake. I took these cupcakes to a family pot luck and heard nothing but great comments, Even my husband who isn’t a big chocolate fan but loves cheesecake gave me a great review. I paired this great cupcake with a chocolate Swiss meringue buttercream which is a lot less of a sweet frosting like the traditional buttercream frosting made with lots of powdered sugar.
Chocolate Cheesecake Cupcakes
Yield: 16 cupcakes
- 1 1/2 c. semisweet chocolate chips (divided)
- 1 t. baking soda
- 1/2 t. salt
- 1/2 c. sugar
- 1/3 c. vegetable or canola oil
- 1 large egg
- 1 t. vanilla
- 1 c. water
- 2 packages cream cheese, softened
- 1/4 c. sugar
- 1 large egg
- 1/8 t. salt
- Preheat oven to 350 degrees F.
- Line muffin tin with cupcake papers
- Microwave 1/2 c. chocolate chips in small uncovered bowl on high for 45 seconds. Stir. If still not completely melted microwave at 10 second intervals stirring in between until melted. Set aside to cool to room temperature.
- Combine flour, baking soda and salt in a small bowl. Beat sugar, oil, 1 egg, and vanilla in a large bowl until blended. Beat in melted chocolate.
- Gradually add flour mixture alternating with water to sugar mixture. (Batter will be thin.)
- Beat cream cheese, 1/4 c. sugar, 1 egg, and salt in a small bowl until creamy. Stir in 1 c. chocolate chips.
- Spoon batter into prepared muffin cups, filling 1/2 full.
- Spoon rounded tablespoons of cream cheese mixture over batter.
- Spoon remaining batter over cream cheese.
- Bake for 20 – 25 minutes or until toothpick comes out clean.
- Cool on wire racks.
Chocolate Swiss Meringue Buttercream
- 4 oz bittersweet chocolate chopped
- 1 1/2 sticks unsalted butter, room tempterature
- 2 egg whites
- 3 oz granulated sugar
- Melt chopped chocolate over a water bath or in the microwave. Set aside and let cool.
- Place egg whites and sugar in top of double boiler. Whisk gently until mixture reaches 140 degrees F (or until sugar has dissolved and mixture doesn’t feel grainy between your finger tips). This should take awhile.
- Remove from heat and using electric mixer with whisk attachment, whisk on medium speed until egg whites are cool to touch.
- Continue beating, gradually adding butter 1 tablespoon piece at a time and continue to beat.
- At first it will look watery or separated, but continue to beat for 10 – 15 minutes, it will clot and come together into a silky smooth buttercream.
- Once desired piping consistency is reached, fold in cooled chocolate until well mixed. Put on desired cupcakes
- I ended up having more cream cheese mixture left than cupcake batter, so made a second batch of the batter to finish the cream cheese off. Next time I will double the chocolate batter.
- When making the buttercream, it is very important to get the egg whites to 140 º F (60 º C). That temperature is needed to kill any bacteria in the egg whites and make them safe to eat. Don’t cut this step short.
- The more you beat a buttercream (or any frosting) the more air gets into and and makes it thicker and lighter.