Best Some Like It Hot And Chocolate Cheesecake Cupcake Recipes

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CHOCOLATE CHEESECAKE CUPCAKES WITH GANACHE FROSTING



Chocolate Cheesecake Cupcakes with Ganache Frosting image

Provided by Mary Nolan

Categories     dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup sugar, plus 2 tablespoons
1 egg, at room temperature
2/3 cup milk, at room temperature
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons mini semisweet chocolate chips
2 tablespoons chopped walnuts
Ganache frosting, recipe follows
3/4 cup semisweet chocolate chips
1/2 cup heavy cream
1/2 teaspoon instant espresso powder, optional

Steps:

  • Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers.
  • In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside.
  • In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips and walnuts.
  • Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible).
  • Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.
  • Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.
  • Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.
  • Yield: 1 cup
  • Prep Time: 5 minutes
  • Cook Time: 4 minutes
  • Inactive Prep Time: 5 minutes

HOT CHOCOLATE CHEESECAKE



Hot Chocolate Cheesecake image

Hot chocolate cheesecake? You might be wondering how exactly this works-well, let us tell you. Turns out, the silken texture of a chocolate cheesecake is not far off from the thick, creamy texture of a perfect cup of cocoa. But that's not all: Cocoa wouldn't be half as good without the contrast lent by a dollop of whipped cream, which is where the marshmallow-whipped cream comes into play. Piling this on top of the cheesecake somehow makes the chocolate cheesecake and chocolate-sugar cookie crust that much more chocolaty. For a finishing touch, garnishing with your favorite cocoa toppings-we like mini marshmallows (Can you ever have too much marshmallow? We think not!), mini chocolate chips, and if we're feeling fancy, crushed peppermint candies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 9h20m

Yield 16

Number Of Ingredients 14

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
2 tablespoons unsweetened cocoa
1/4 cup butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup dark chocolate chips, melted, cooled slightly
3 eggs
2 teaspoons vanilla
1 cup cold heavy whipping cream
1 jar (7 oz) Kraft Jet-Puffed marshmallow creme (1 1/2 cups)
Miniature semisweet chocolate chips
Kraft Jet-Puffed mallow bits vanilla marshmallows
Peppermint candies, unwrapped, crushed

Steps:

  • Heat oven to 375°F. Make and bake 36 cookies as directed on pouch. Cool completely, at least 30 minutes. Store 16 cookies in airtight container for another use.
  • Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with 2 layers of heavy-duty foil to prevent leaking. Spray inside of pan with cooking spray.
  • In food processor, process half of the remaining 20 cookies to fine crumbs. Remove to medium bowl. Process second half of remaining cookies to fine crumbs; add to bowl. Stir in cocoa and 1/4 cup melted butter until well blended. Press very firmly on bottom and 1/2 inch up side of pan. Bake 14 to 16 minutes or until set in center.
  • Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sugar until smooth. Beat in melted chocolate. Beat in eggs one at a time, just until blended. Beat in vanilla. Pour into crust.
  • Bake 45 to 50 minutes or until cheesecake is set at least 2 inches from edge of pan and center of cheesecake still jiggles slightly when moved. Cool on cooling rack 30 minutes. Run small metal spatula around edge of pan. Refrigerate uncovered at least 6 hours or overnight before serving.
  • When ready to serve, discard foil and remove side of pan. If needed, run metal spatula along side of cheesecake to loosen before removing pan. In chilled medium bowl, beat whipping cream until soft peaks form; add marshmallow creme, and beat until blended and smooth. Fit decorating bag with 1/2-inch round piping tip; fill with cream mixture. Starting on outer edge of cheesecake, and using constant pressure on bag, pipe clockwise, working toward center and ending in a tall peak (use photo as guide). Decorate as desired. Store covered in refrigerator.

Nutrition Facts : Calories 570, Carbohydrate 57 g, Cholesterol 130 mg, Fat 7, Fiber 1 g, Protein 6 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 42 g, TransFat 1 g

CHOCOLATE CHIP CHEESECAKE CUPCAKES



Chocolate Chip Cheesecake Cupcakes image

I am not normally a cupcake fan, but this is my favorite cupcake recipe! I have made it over and over and people love it.

Provided by Anne

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h15m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package chocolate cake mix (such as Duncan Hines® Moist Deluxe®)
1 ¼ cups water
4 eggs, divided
½ cup oil
1 (8 ounce) package cream cheese, at room temperature
⅔ cup white sugar
¾ teaspoon Mexican vanilla extract
¾ cup miniature chocolate chips, or more to taste, divided
1 (16 ounce) container cream cheese frosting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.
  • Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
  • Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 36.3 g, Cholesterol 41.3 mg, Fat 18.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 6.4 g, Sodium 263.2 mg, Sugar 27 g

CHOCOLATE CHEESECAKE CUPCAKES



Chocolate Cheesecake Cupcakes image

Make and share this Chocolate Cheesecake Cupcakes recipe from Food.com.

Provided by Alia55

Categories     Cheesecake

Time 40m

Yield 18-20 serving(s)

Number Of Ingredients 14

8 ounces cream cheese
1 egg
1/3 cup sugar
1 pinch salt
1 cup chocolate chips
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup salad oil
1 teaspoon vinegar
1 teaspoon vanilla

Steps:

  • Line or grease muffin tins.
  • Cream together egg, cheese, 1/3 cup sugar and salt. Add chocolate chips.
  • In mixing bowl, combine flour, 1 cup sugar, cocoa, baking soda, and 1/2 tsp salt. Add water, oil, vinegar and vanilla. Mix well.
  • fill muffin tin 1/3rd full with batter mixture.
  • Drop large spoonful of cheese mixture on top of batter.
  • Bake at 350°F for 20-25 minutes.

Nutrition Facts : Calories 226.8, Fat 11.7, SaturatedFat 5.2, Cholesterol 25.6, Sodium 186.2, Carbohydrate 29.7, Fiber 1.2, Sugar 20, Protein 3

CHEESECAKE CUPCAKES



Cheesecake Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 24 cupcakes

Number Of Ingredients 26

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/3 cup (about 5 tablespoons) unsalted butter, melted
Cupcakes:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
Pinch fine sea salt
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
1/2 cup milk
Filling:
8 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 large egg
Frosting:
3 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1/3 cup sour cream
1/2 teaspoon lemon juice
1 1/2 cups confectioners' sugar
Graham cracker pieces, for garnish

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with paper liners.
  • Combine the graham cracker crumbs, granulated sugar, cinnamon and butter in a small bowl. Drop a heaping tablespoon of graham cracker mixture into each muffin cup. Press to create a firm layer of crust on the bottom. Bake 7 minutes. Set aside to cool completely.
  • For the cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl.
  • Using a hand mixer or stand mixer, cream the butter and granulated sugar together until fluffy, 2 to 3 minutes. Add the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla.
  • Whisk together the sour cream and the milk. Add the flour mixture and milk mixture in three additions, alternating between wet and dry ingredients and starting and ending with flour mixture. Beat just until well combined, taking care not to overmix.
  • For the filling: Beat the cream cheese and granulated sugar in a bowl with an electric mixer at medium speed until light and fluffy, about 3 minutes. Beat in the egg just until combined. Spoon the filling into a pastry bag fitted with a medium-size plain tip (Ateco 800). Insert the tip into the top of each cupcake batter and squeeze the filling until the batter rises to fill each cup about three-quarters of the way up the side of the tin.
  • Bake until lightly golden and a toothpick inserted about 3/4 inch from the edge of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins on a rack for 10 minutes, and then remove from the tins and cool completely.
  • For the frosting: Using an electric or stand mixer, beat the cream cheese and butter together at medium speed until fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the sour cream and lemon juice. On low speed, gradually add the confectioners' sugar and beat until well combined.
  • Frost the cupcakes as desired. Garnish with graham cracker pieces.

SOME LIKE IT HOT AND CHOCOLATE CHEESECAKE CUPCAKE



Some Like it Hot and Chocolate Cheesecake Cupcake image

Provided by Cooking Channel

Categories     dessert

Time 1h25m

Yield 36 mini cupcakes

Number Of Ingredients 21

1/2 cup granulated sugar
2 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup mayonnaise
One 8-ounce package cream cheese
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
1 ounce dark chocolate
1 teaspoon ancho chile powder
1/2 teaspoon cayenne pepper
1 teaspoon ancho chile powder
1/2 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 1/2 cups confectioners' sugar
One 8-ounce package cream cheese, at room temperature
1 stick (1/2 cup) butter, at room temperature
1/2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
  • For the chocolate mayonnaise cake: Mix the sugar and cocoa in a medium bowl. In a small bowl, combine the baking soda and 1/2 cup cold water. Add the baking soda mixture to the sugar mixture, and then mix in the vanilla and salt. Add the flour and mix to combine. Fold in the mayonnaise.
  • For the dark chocolate chile cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes.
  • Using a double boiler, melt the dark chocolate. Mix the chocolate into the cheesecake batter, and then mix in the ancho and cayenne.
  • Layer the cupcake liners with the chocolate mayonnaise cake batter first. Then add a layer of the dark chocolate chile cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.)
  • Bake about 18 minutes. Set aside to cool completely.
  • For the chile cream buttercream frosting: In a medium bowl, sift together the ancho, cinnamon and cayenne with the confectioners' sugar. Cream together the cream cheese and butter in a stand mixer on medium speed. Add the ancho mixture and vanilla and mix until smooth.
  • Put the frosting in a piping bag and frost the cooled cupcakes generously.

Nutrition Facts : ServingSize 1 of 36 servings, Calories 144, Fat 10g, SaturatedFat 5g, Carbohydrate 13g, Fiber 0g, Sugar 10g, Protein 1g, Cholesterol 26mg, Sodium 106mg

HOT CHOCOLATE CUPCAKES



Hot Chocolate Cupcakes image

This cupcake is great for when you want some awesome hot chocolaty goodness. Goes great with a marshmallow frosting for Christmas.

Provided by pennymae

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 55m

Yield 24

Number Of Ingredients 12

1 cup water
¾ cup unsalted butter
¾ cup canola oil
4 ½ ounces bittersweet chocolate, finely chopped
3 cups all-purpose flour
3 cups white sugar
¾ cup unsweetened cocoa powder
2 ½ teaspoons baking soda
½ teaspoon salt
3 large eggs, at room temperature
¾ cup buttermilk, at room temperature
2 teaspoons pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Combine water, butter, oil, and chocolate in a large saucepan. Heat over medium heat until melted and fully combined.
  • Whisk flour, sugar, cocoa, baking soda, and salt together in a large bowl. Pour in hot chocolate mixture and whisk until combined. Whisk in eggs, one at a time. Whisk in buttermilk and vanilla extract.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 22 minutes. Cool for 10 minutes.

Nutrition Facts : Calories 314.9 calories, Carbohydrate 41.8 g, Cholesterol 39 mg, Fat 15.7 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 5.7 g, Sodium 198.6 mg, Sugar 27.9 g

CREAM CHEESE CHOCOLATE CUPCAKES



Cream Cheese Chocolate Cupcakes image

Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. -Shirley Dunbar, Mojave, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 16

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well., Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 274 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

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