Cream Cheese Stuffed Chocolate Cupcakes Recipes

Steps:

• In a small bowl, combine first four ingredients.
• Add chocolate chips and set aside.
• Mix remaining ingredients well.
• Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
• Drop a large spoonful of cheese mixture on top.
• Bake at 350 for 20 to 25 minutes.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with 15 cupcake liners, spacing them out evenly between the two pans.
• Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to overblend so the cream doesn't turn into butter. Add the sour cream and blend just to combine, then set aside.
• Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evenly among the cupcake liners.
• Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• For the buttercream: If desired, press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.
• To assemble: Use an apple corer to extract the centers of the cupcakes. Transfer the thick cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs. Enjoy! These are best enjoyed within a day or two.

Steps:

• Preheat the oven to 350 degrees F and line a 12-cup standard muffin tin with paper cupcake liners.
• Put the butter, cocoa powder and chocolate in a large bowl. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the walnuts. Divide the batter among the prepared liners so they are about three-quarters full.
• Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins for 5 minutes, then remove and cool completely on a wire rack.
• Beat the cream cheese and butter on medium speed, in a large bowl, with an electric mixer until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Adjust the speed to low speed and gradually add the confectioners' sugar and beat until well combined. Frost the tops of the cupcakes and sprinkle with chopped walnuts.

Steps:

• Preheat oven and prepare cake mix according to box directions. Grease and flour cupcake pan and and fill cups 2/3 full. Cream softened cream cheese together with sugar. Beat in egg and salt. Stir in chocolate chips. Drop one rounded teaspoon of cheese mixture into each cup. The cake will bake up around the cheese. Bake as directed for cupcakes on the cake mix box. Cool and frost with desired frosting or powdered sugar.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
• Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
• Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
• Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
• Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
• Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
• Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
• Frost each cupcake and garnish with the reserved cherries.

Steps:

• In a large bowl, beat sugar, milk, oil, water, eggs and vanilla until well blended. Combine flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill paper-lined muffin cups halfway. Bake at 375° until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove from pans to wire racks to cool completely. , In a small bowl, beat butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry bag; fill with cream filling. Push tip through bottom of paper liner to fill each cupcake. Frost cupcakes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
• Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
• Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
• Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

Steps:

• For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside., In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.

Steps:

• Preheat oven to 375 degrees F. In top part of double boiler over boiling water heat chocolate, 1/2 cup milk, brown sugar and egg yolk. Stir continuously and remove from heat when smooth and thick. Sift flour, baking soda and salt together into medium bow.
• In separate large bowl, beat together butter and sugar, add egg yolks, 3/4 cup milk and vanilla. Beat until smooth. Slowly add flour mixture and stir until smooth. Add chocolate mixture and combine. In separate bowl beat egg whites until stiff. Fold into batter. Bake in cupcake tins for 20-25 minutes. Remove from oven and cool for 10 minutes in tins. Remove to cool completely. Combine frosting ingredients and frost cupcakes.

Steps:

• 1. For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Sift the flour, granulated sugar, cocoa, baking soda and salt into a large mixing bowl. In another mixing bowl, whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg.
• 2. Add the buttermilk mixture to the dry ingredients and mix until just combined. Divide evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 18 to 20 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
• 3. Meanwhile, for the filling: Beat the cream cheese in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the confectioners' sugar over the mixture and beat until smooth. Add the vanilla extract and salt, and beat until light and fluffy. Scrape into a pastry bag fitted with a medium tip. Insert the tip vertically about 1-inch into the top of each cupcake and pipe in some filling. Repeat with the remaining cupcakes. (Wipe off the tip if there are crumbs sticking to it.)
• 4. For the chocolate glaze: Put the chocolate in a mixing bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute. Then gently stir until smooth and glossy. Cool the glaze slightly. Spread 1 tablespoon of glaze on top of each cupcake or dip the top of the cupcake in the glaze.

Steps:

• Preheat oven to 375.
• Line muffin pan with 12 baking cups.
• In a small bowl, mix cream cheese, 1/4 cup of sugar, nuts and 1/2 tsp vanilla until well blended (set aside).
• In a small bowl, mix flour, cocoa and baking powder.
• In a medium bowl, cream the butter and 1/2 cup sugar until fluffy.
• Stir in egg and 1/2 tsp into the butter/sugar bowl.
• Stir in about 1/2 of the flour mixture into the butter mixture.
• Slowly stir in milk until smooth.
• Stir in the remaining flour and mix until smooth.
• Spoon about 1 Tbs of batter into each baking cup. Add about 1 tsp of the cream cheese/nut mixture. Finish filling with batter.
• Bake for 20 minutes - Cool on rack.

Steps:

• Set oven to 350 degrees.
• Line 18 muffin muffin cups with paper liners.
• In a small bowl, combine cream cheese, 1/3 cup sugar and 1 egg; mix well, stir in chocolate chips; set aside.
• Lightly spoon flour into a measuring cup; level off.
• In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda and salt.
• In a small bowl, mix together water, oil, vinegar and vanilla, add in to the flour mixture; beat at medium speed for 2 minutes.
• Fill prepared muffin cups half full; top each with 1 tablespoon of the cream cheese mixture, then sprinkle sugar and chopped nuts on top of the cream cheese.
• Bake for 20-25 minutes, or until the cream cheese mixture is light golden brown.
• Cool completely.
• Refrigerate any leftovers.