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.
It just amazes me how many ice creams you buy in the store that have corn syrup as an ingredient. One of my sons is allergic to corn products, corn syrup included, so I read a lot of labels. He loves ice cream but I get so discouraged not finding a lot he can have. So when I found my ice cream maker in a closet in the garage, I had a wonderful idea to make him ice cream. The recipe below is my 3rd ice cream to make. They all have been wonderful, but this is the first one I got a picture of before it was all gone. With the success I have had so far I’m sure there will be many more recipes posted. I have to add, I think I’m getting spoiled by the homemade variety and how good they are.
This recipe is what is called a custard version. It includes egg yolks, but they are cooked into a custard first to a certain temperature so you won’t have to worry eating uncooked eggs. The custard makes this ice cream so creamy. I found this recipe on www.browneyedbaker.com. I had previously make her Rocky Road ice cream (so good), so when I saw this one I had to try it since my son loves peanut butter cups. I have tweaked it a little to tone down the chocolate intensity. It also called for corn syrup (which I have to avoid), so I substituted simple syrup. Both my sons loved the recipe and gave it two thumbs up. It is fabulous.
Chocolate Peanut Butter Swirl Peanut Butter Cup Ice Cream
Yields: 1 quart
Ingredients for Ice Cream Base:
- 2 cups heavy whipping cream
- 3 T. unsweetened cocoa powder
- 4 oz semisweet chocolate (chopped)
- 1 cup whole milk
- 3/4 cup sugar
- Pinch of salt
- 5 large egg yolks
- 1/2 t. vanilla
- 20 regular-size peanut butter cups (chopped)
Ingredients for Peanut Butter Swirl:
- 1/2 cup peanut butter
- 1/2 cup heavy whipping cream
- 1/4 cup brown sugar
- 2 T simple syrup (recipe posted)
- Warm 1 cup of whipping cream with cocoa powder in a saucepan, whisking to blend cocoa in throughly. Bring to a boil, then reduce heat and simmer at a very low boil for 30 seconds, the whole time whisking.
- Remove from heat and add chopped chocolate, stirring until smooth. Then add remaining 1 cup of whipping cream.
- Pour mixture into a large bowl, ensuring to scrap saucepan. Set aside with a mesh strainer on top for later.
- Warm milk, sugar, and salt in same saucepan. In a bowl, whisk egg yolks, then pour warmed milk mixture over egg yolks whisking constantly. Then pour back into sauce pan.
- Heat egg yolk mixture over medium heat stirring constantly, scrapping bottom with spatula. When mixture begins to thicken and coat spatula, use an instant read thermometer to get temperature. It should be 170 º F. (Don’t over cook or it will begin to get chunky with cooked egg)
- Pour custard through strainer and stir into chocolate mixture until smooth.
- Stir in vanilla.
- Stir until cool in an ice bath.
- While custard mixture cools, make the peanut butter swirl.
- Combine peanut butter, whipping cream, simple syrup, and brown sugar in a small saucepan. Heat on low heat, stirring until smooth and sugar is dissolved. Transfer to an airtight container.
- Chill both the custard and swirl at least 8 hours.
- Freeze the custard in your ice cream maker according to maker instructions. (If custard is too thick from being cold, whisk it and then pour into machine.
- During last two minutes (most makers go for about 2o minutes), add in the chopped peanut butter cups.
- Once done in ice cream maker, alternate layers of peanut butter swirl and ice cream in storage container, ending with ice cream.
- Finish freezing to harden, then ENJOY!!!
- If you miss adding the chopped peanut butter cups in the last minutes, fold in before moving to another container. Ice cream is still soft at this point.
One of my favorite dessert bars growing up and still is my Grandma Newlin’s “Snickers Bars”. I love this rich chocolate bar with a great flavor. If you could see my recipe card you could tell how well used this recipe is. It is a great bar to make and stick in the freezer until needed. I hope you enjoy it as much as my family does.
“Snickers bars” or Peanutty Carmel Squares
- 2/3 c. butter (not softened very much)
- 1 c. sugar
- 2 c. flour
- 1/2 t. salt
- 1/2 t. baking soda
- 8 Snickers bars (full size)
- 4 T. butter
- 4 T. milk
- 1 c. shredded or flaked coconut
- Few drops almond extract
- Heat oven to 350 degrees
- Butter 9 x 13 pan
- Cream butter with sugar.
- Sift flour, salt, and baking soda and add to creamed mixture
- Mix until crumbly
- Reserve 1 c. crumb mixture
- Spread crumb mixture on bottom of buttered pan and press down.
- Bake for about 8 minutes at 350 degrees
- While crumbs are baking, melt Snickers bars, with 2/3 c. butter and milk in a small saucepan, stirring constantly until snickers bars are completely melted.
- Stir in coconut and almond extract.
- Spread chocolate mixture over baked crumbs
- Top with 1 c. reserved crumbs.
- Bake at 350 degrees for another 12 – 15 minutes until topping begins to brown.
- Cool slightly and cut into bars.
- Buttering the pan is very important. If it isn’t buttered, it is hard to get the bars out intact.
- Before the bars cool completely, cut them. Once they cool, they are very hard to cut.
- They can be stored in the freezer easily.