Micah's Cheesecake-filled Chocolate Cupcakes
What do you get when you put cheesecake in the middle of devil's food cupcakes and frost with cream cheese frosting? A whole lot of happy people!"Wow! These were absolutely wonderful! Very moist! I got 18 nice big cupcakes. Grated a little dark chocolate over the frosting. Frosting is great, not too sweet! Very easy recipe, will make often!" - JudyAdz
Yield: 18 Ready in 1 hours, 15 minutes
304 people trying soon
|1 boxBetty Crocker Devil's Food Cake Mix|
|1 1/3 cupsWater|
|1/2 cupVegetable oil|
|1 8-oz packageCream cheese,; softened|
|1 cupBaker's sugar|
|1/2 teaspoonVanilla extract|
|1/2 cupChocolate chips,; optional|
|1 8 oz. packageCream cheese,; softened|
|1 stickSweet cream unsalted butter,; (1/2 cup) melted|
|1 teaspoonVanilla extract|
|2 cupsPowdered sugar,; (up to 3) or to taste|
Micah's Cheesecake-filled Chocolate Cupcakes Preparation
1 Preheat oven to 350F. Line 3 (6-per) muffin tins with cupcake papers.
2 Make devil's food cake batter as directed on box.
3 For filling, combine softened cream cheese, sugar, egg and vanilla in a medium bowl with a hand mixer.
4 Fill cupcake papers 2/3 of the way full with cake batter. Add one heaping tablespoon of cream cheese filling to the middle of each cupcake. If desired, add a few chocolate chips on top of the filling at this point. Cover the filling and chocolate chips with the remaining cake batter.
5 Bake for 25-30 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
While the cupcakes are baking, make the frosting.
1 Using a stand mixer, cream the butter and cream cheese together until smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Slowly add the powdered sugar; continually taste to get to desired sweetness.
4. Add to cooled cupcakes. Makes 18 large cupcakes.
Cupcakes come out large like muffins. For smaller cupcakes, line 4 or 5 (6-per) muffin tins and fill with less batter. Should yield 24-30 cupcakes.
Pour 1/2 the cake batter into a sheet cake pan. Spread a layer of the cream cheese filling; top with chocolate chips. Top with remaining cake batter. Bake at 350F for 35-40 minutes or until a toothpick comes out clean. Once cake is cooled, top with cream cheese frosting.
This can also be make as a round cake by using two round cake pans and putting a layer of filling in each. After cooled, frost the top and sides.
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