THREE-CHEESE CUPCAKES

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Three-Cheese Cupcakes image

A savory cupcake packed with three kinds of cheese within, baked on top and crowned by a fluffy, creamy, cheesy frosting.

Provided by Food.com

Categories     Dessert

Time 1h5m

Yield 6 cupcakes

Number Of Ingredients 15

1/4 cup unsalted butter, softened
2 tablespoons granulated sugar
1 large egg
1/4 teaspoon orange extract
4 ounces evaporated milk, see note
1/4 cup finely grated parmesan cheese
3/4 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
3 ounces Velveeta cheese
1/4 cup shredded mozzarella cheese
8 ounces cream cheese, softened
1 teaspoon honey
1 teaspoon hot sauce
2 tablespoons finely chopped chives

Steps:

  • For the cupcakes:.
  • Preheat the oven to 350 degrees F. Line a standard 12-count muffin tin with 6 paper liners.
  • In a large bowl, cream the butter and sugar until smooth. Beat in the egg and orange extract until smooth. Stir in the evaporated milk.
  • Add the parmesan cheese, flour, baking powder and salt and fold together until just mixed.
  • Scoop 2 level tablespoons of batter into each muffin liner.
  • Cut the Velveeta cheese into 6 even cubes. Push one cube into the batter in each muffin liner.
  • Divide the remaining batter between the 6 muffin cups (there should be about 1 level tablespoon of batter for each muffin cup for this part).
  • Sprinkle the grated mozzarella cheese on top of each muffin.
  • Bake for 20-25 minutes until well-risen and golden-brown on top.
  • Remove from the oven and from the muffin pan. Place on a wire rack to cool completely before frosting.
  • For the frosting:.
  • Use electric beaters to whisk the softened cream cheese until slightly aerated. Beat in the honey and hot sauce until just combined.
  • Transfer the frosting to a piping bag, cut off the end making an 1/2-inch wide opening.
  • Pipe the frosting onto each cupcake then garnish with chives.
  • Serve immediately at room temperature. Store any leftovers in a sealed container in the refrigerator for up to 3 days.
  • Tools:.
  • Piping bag (for frosting = optional).
  • 12-cup standard muffin tin.
  • Note:.
  • If you'd prefer a sweeter cupcake, you can use condensed milk instead of the evaporated milk as seen in the video.

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