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Chocolate Cupcakes with cheesecake filling

Chocolate Cupcakes with cheesecake filling

Name: Chocolate Cupcakes with cheesecake filling
Prep time: 45 min
Total time: 45 min
Ingredients: 170 g dark chocolate drops; 187 g white flour; 1 teaspoon baking soda; ½ teaspoon salt; 100 g white sugar; 65 g vegetable oil; 1 large egg; 1 teaspoon vanilla paste; 1 cup of water; 170 g cream cheese (cream cheese spread); 50 g white sugar; 1 pinch of salt

(1)

Preparation time: 45 min
Difficulty:
Number of ingredients: 14

chocolate cupcakes with cheesecake filling

BAM Dark Chocolate will delight you with its versatility, as it really can be used in most chocolate recipes. It is ideal for creams, ganaches, mousses, ice creams, biscuits, cookies, sponge cakes and other creamy chocolate textures. It can also be used for modelling and chocolate decorations. The chocolate contains at least 55,6% cocoa solids, real cocoa butter and real vanilla, which results in an authentic and just-right bittersweet taste. Chocolate? Mini cupcakes? Cheesecake filling? Then this recipe is for you!

CHOCO tip: you can also substitute the cheesecake ingredients with a ready-made cheesecake mix.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

ingredients for the muffins:

170 g dark chocolate drops
187 g white flour
1 teaspoon baking soda
½ teaspoon salt
100 g white sugar
65 g vegetable oil
1 large egg
1 teaspoon vanilla paste
1 cup of water

ingredients for the filling:

170 g dark chocolate drops
170 g cream cheese (cream cheese spread)
50 g white sugar
1 large egg
1 pinch of salt

Nutrition / serving

Energy Value	1616 kJ / 386 kcal
Fats	21 g
of which saturated fat	10,1 g
Carbohydrates	43,3 g
of which sugars	29,5 g
Dietary Fiber	2,6 g
Proteins	5,7 g
Salt	0,6 g

Instructions:

Preparation:

First, prepare the Cupcakes. Preheat the oven to 180˙C. Prepare a muffin tray or silicone muffin tins and grease them with any fat you like (butter, coconut oil).

Melt 85 g dark chocolate cupcake drops over a water bath and stir until the chocolate is completely melted.

Meanwhile, in a medium bowl, whisk together the flour, baking soda and salt.

In a large bowl, whisk together the sugar, oil, egg and vanilla extract. Add the melted chocolate and stir. Gradually stir in the flour and water. The batter should be more liquid.

Prepare the filling. Using an electric mixer, beat the cream cheese, sugar, egg and salt until creamy. Stir in the dark chocolate drops for the filling.

Start by placing the batter in the muffin tray. Fill each cavity halfway with batter. Then spoon 1 tablespoon of the filling mixture on top of each mound of dough. Spread the rest of the dough over the filling. Bake for 20 to 25 minutes or until the muffins are cooked through. Tip: To check whether your cupcakes are baked, stick a toothpick into the centre of the cupcake and if the toothpick is still clean when you take it out, the cupcakes are baked!

When the cupcakes are baked and still hot, sprinkle the remaining dark chocolate cupcake drops (85 g) over the cupcakes. Allow the chocolate to melt for 5 minutes and spread it over the surface of the cupcake.

Serve warm or chilled!

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