Chocolate Cheesecake Cupcakes
INGREDIENTS FOR THE CUPCAKES -MAKES 16 CUPCAKES
1 ½ cups Semi sweet chocolate chips
1 ½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
½ cup butter softened room temperature
1 egg (large)
1 teaspoon vanilla extract
¾ cup milk
1 ½ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
½ cup butter softened room temperature
1 egg (large)
1 teaspoon vanilla extract
¾ cup milk
FOR THE FILLING
2 packages of cream cheese, softened at room temperature
1/4 cup granulated sugar
1 large egg
a pinch of salt
2 packages of cream cheese, softened at room temperature
1/4 cup granulated sugar
1 large egg
a pinch of salt
- Preheat oven to 350 Degrees F or 180 Degrees C.Line the cupcake pans with paper liners. Melt ½ cup of semi sweet chocolate chips in the double boiler.Remove and allow to cool at room temperature
- In a bowl combine the flour,baking powder and salt together.Sift and set aside.
- In another bowl Beat the butter and sugar together till it is creamy and light.Add in the vanilla extract and egg and beat well till well blended.
- Beat in the melted chocolate into this creamy well beaten mixture.
- Gradually add in the flour mixture alternating with milk.Beat well till all ingredients are well incorporated
- For the filling Method
- Take another bowl and with a beater beat the cream cheese,egg,salt and sugar together at medium speed till creamy.Now add 1 cups of semi sweet chocolate chips to it.stir well.
- Spoon the cupcakes batter into your paper lined cupcake pans filling ½ full,Now using a round spoon put the cream cheese filling over the batter .Spoon the remaining batter over the filling.Bake for about 20 minutes till cooked or till a toothpick inserted at the center of the cupcakes comes out clean.
- Remove to wire rack to cool completely
o 4 tablespoons of all purpose flour
o 4 tablespoons white granulated sugar
o 2 tablespoons unsweetened cocoa powder
o 1 egg room temperature
o 3 tablespoons of milk
o 3 tablespoons of vegetable oil
o A small pinch of salt
o 3 tablespoons semi sweet chocolate chips (optional)
o 3 drops of pure vanilla extract
o 1 large coffee mug that is Microwave Safe
o COOKING METHOD
o Add all the dry ingredients (flour, granulated sugar, cocoa powder and salt) to the coffee mug and mix well.
o Add the egg and mix thoroughly.
o Pour in the milk, vegetable oil and pure vanilla extract and mix well till all the ingredients are well combined.
o After this Add in the semi sweet chocolate chips and mix again.
o Put the mug in the microwave and cook for 3 minutes at 1000 watts.
o While baking when the cake will rise over the top of the mug doesn’t worry .The cake will sink down once the microwave has been switched off.
o Allow the cake to cool for a few minutes, and tip out the cake onto a plate or serve in the mug itself as desired.
DARK CHOCOLATE MINTCHEESECAKE
4 eggs 1/2 cup heavy whipping cream
1/2 cup unsweetened cocoa
powder
1 tablespoon vanilla extract
1 1/2 cups sour cream
1/4 cup white sugar
1/2 cup heavy whipping cream
1 tablespoon butter
6 (1 ounce) squares bittersweet
chocolate
1 teaspoon peppermint extract
METHOD
1. Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9 inch springform pan.
2. Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350 degrees F (175 degrees C). Cool overnight.
3. In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees F ( 175 degrees C). Chill for 6 to 8 hours.
4. To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top.
DECANDENT CHOCOLATE CHUNK CHEESECAKE
DARK CHOCOLATE MINTCHEESECAKE
1/2 cup unsweetened cocoa
powder
1 tablespoon vanilla extract
1 1/2 cups sour cream
1/4 cup white sugar
1/2 cup heavy whipping cream
1 tablespoon butter
6 (1 ounce) squares bittersweet
chocolate
1 teaspoon peppermint extract
METHOD
1. Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the crumbs should be small. Mix in 3 tablespoons of sugar. Melt 7 tablespoons of butter or margarine, and add it to the chocolate crumbs. Press into the bottom of a 9 inch springform pan.
2. Melt 12 ounces of chocolate, and cool slightly. Blend in cream cheese, 1 3/4 cups sugar, eggs, 1/2 cup cream, cocoa, vanilla, and peppermint extract. Pour this in crust. Bake for one hour at 350 degrees F (175 degrees C). Cool overnight.
3. In a small bowl, mix together the sour cream and 1/4 cup sugar. Pour on top of cooled cheesecake. Bake for 20 minutes at 350 degrees F ( 175 degrees C). Chill for 6 to 8 hours.
4. To decorate the cheesecake make a chocolate icing. In a small saucepan, simmer 1/2 cup cream and 1 tablespoon butter. Add to this 6 ounces of chocolate, and stir until melted. Remove from heat. Freeze until the mixture is piping consistency (stir occasionally). Using a pastry bag, pipe a lattice on the top.
DECANDENT CHOCOLATE CHUNK CHEESECAKE
INGREDIENTS
8 OREO Chocolate Sandwich Cookies , crushed
1/4 cup butter, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup Sour Cream
3 eggs
12 (1 ounce) squares Semi-Sweet Baking Chocolate, divided
1/2 cup whipping cream
METHOD
Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator
1/4 cup butter, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/2 cup Sour Cream
3 eggs
12 (1 ounce) squares Semi-Sweet Baking Chocolate, divided
1/2 cup whipping cream
METHOD
Preheat oven to 350 degrees F if using a 9-in. silver springform pan (or to 325 degrees F if using a 9-in. dark nonstick springform pan.) Combine crumbs and butter. Press firmly onto bottom of pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Chop 8 of the squares of chocolate; stir into batter. Pour over crust.
Bake 45 to 50 min. or until center is almost set. Run knife or metal spatula around side of pan to loosen cake. Cool completely.
Chop remaining 4 squares of chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator
