Chocolate Cream Cheese Cupcakes

Mariel here. As you may have noticed, my mom whipped up one of my grandmother’s delicious Chocolate Cheesecakes last week. While the recipe is beyond simple, I don’t have much use for a full-on cake unless it’s a) somebody’s birthday or b) I’m trying to impress a group of friends. Cupcakes on the other hand, well those are an everyday delight – pre-cut into portion-controlled servings and everything. Plus they freeze well, so if you’re not toting a batch off to Jimmy or Josie’s kindergarten class, you can store a reserve supply in an airtight freezable container and defrost ‘em anytime a craving comes a-calling.

OK, so that was a long-winded way of saying that the following recipe dishes up flavors inspired by mom’s Choco-Cheesecake, but the vehicle is just a bit different. And I lightened up a few of the ingredients, although there’s still plenty of butter…this is baking after all. One final note: You’ll notice that these cakes are slightly more “shrunken” than a non-cream cheese cuppie; that’s because they’re denser, moister and generally more decadent…or at least they are in my humble opinion.

Print This Recipe Print This Recipe

Chocolate Cream Cheese Cupcakes
Makes 18-20 cupcakes

Ingredients for the Cupcakes:
1 cup flour – stock
¼ cup unsweetened cocoa – stock
1 cup sugar – stock
1 teaspoon baking powder – stock
½ teaspoon baking soda – stock
1/8 teaspoon salt – stock
8-oz package 1/3 less fat cream cheese, room temperature – $1.69
1 stick unsalted butter (½ cup), room temperature – stock
2 teaspoons vanilla – stock
3 egg whites – stock
¼ cup skim milk – stock

Ingredients for the Frosting:
8-oz package of 1/3 less fat cream cheese -$1.69
1 cup confectioner’s sugar – stock
1 teaspoon vanilla – stock
½ teaspoon lemon juice – stock
Grand total assuming “well-stocked” kitchen: $3.38
Cost per cuppie: $0.19

Directions for Cupcakes:
1. Preheat oven to 350°F. Line standard muffin pans with 18 paper liners.

2. Very gently whisk flour, cocoa, baking soda, baking powder and salt in a small bowl.

3. Using an electric (or hand) mixer, beat the sugar and butter in large bowl until fluffy. Beat in the cream cheese just until it forms a thick creamy paste. Beat in egg whites. Add the vanilla and beat on high for 5 seconds. Beat the in flour/cocoa mixture, alternating with the milk. When all ingredients are combined, beat on high for 5 seconds to blend.

4. Using a spoon, divide the batter among cups, filling about ½ full. Bake at 350 for 15-17 minutes or until a toothpick comes out clean. Remove from the oven and cool 10 minutes in pan. Then, gently remove from the pan and cool completely on a rack. Do not attempt to frost while they’re warm.

Directions for the Frosting:
1. Using an electric (or hand) mixer, beat together the cream cheese and sugar until blended. Add the vanilla and lemon juice and beat on high for 5 seconds.

2. To frost these cupcakes, I suggest using a regular spoon-size amount on each. Add a dollop on top and then, using the back of the spoon, gently press down on the icing. Don’t worry about frosting right to the edge, these cupcakes actually look prettier with just a fluffy little mound right in the middle (as pictured).

Comments

  1. says

    Wow..you girls are good!Congratulations again for Freshly Pressed!!
    Have to join the cupcake mania soon….these look delicious..my girlfriend is a professional cupcake girl, most of her creations are for weddings and birthdays…These are a winner!

  2. says

    Wow these look delicious! You can add some orange sprinkles and they’ll be perfect for Halloween! Or red and green sprinkles and they’ll be a great tip for a Christmas party! Great post!

  3. says

    I need a baked dessert for this weekend…and now you’ve solved the problem for me! Thanks for the delcious post. :) These sound wonderful. Is it Saturday yet? I may not be able to wait until then to make them!

  4. says

    i must be a terrible grandmother as none of the “stock” things are in stock in my cupboard! i will have to stock up next payday and give these yummies a try.

    • feastonthecheap says

      I actually just used a regular muffin tin. The cupcakes are so moist and almost fondant-like that they settle into that little cylinder shape unprompted!

  5. says

    This sounds, and looks too, very promising. Every time when I am not able to resist bying a chocolate cupcake from the Sprinkles, I wonder if I could bake a similar one. So maybe this recipe will be worth trying to check that. Thanks for it.

  6. says

    Those are such cute little things. I never thought about freezing cake before. However, there is a giant chunk of cake in my freezer from a year ago. Thoughts of waste won’t let me throw it out…

  7. says

    To make these cupcakes even more like a cheesecake you can make a frosting that gets baked onto the cupcake mixture.

    1/4 cup sugar
    1 egg room temperature
    12 oz cream cheese at room temperature

    Beat the cream cheese with a electric mixer until fluffy add the sugar and slightly beaten egg mix for a minute.
    Spoon out the cream cheese mixture delicately into the chocolate batter, making sure its not too deep (the cream cheese mixture should be visible on top). Bake as per your instructions.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>