Strawberry Chocolate Cream Cheese Cupcakes Recipes
STRAWBERRY-CREAM CHEESE CUPCAKES
Berries and cream cheese provide the wow in simply delicious cake mix cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, mix cake mix, water, sour cream, oil and eggs with spoon until well blended (batter will be thick). Divide batter evenly among muffin cups.
- In small bowl, stir preserves until smooth. Place 1 piece of cream cheese on top of each cupcake; press into batter slightly. Spoon 1/4 measuring teaspoon preserves on top of cream cheese in each cupcake.
- Bake 20 to 25 minutes or until tops are golden brown and spring back when touched lightly in center (some preserves may show in tops of cupcakes). Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Spread frosting over cupcakes. Just before serving, garnish each cupcake with strawberry slices. Store covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 20 g, TransFat 1 g
CHOCOLATE-STRAWBERRY CREAM CHEESE TART
Bound to impress, this dessert features velvety cream cheese, fresh red strawberries and a drizzle of fudge atop a crunchy chocolate-almond crust. It's too gorgeous to resist! -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375 °. In a small bowl, combine the first five ingredients; press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 12-15 minutes or until crust is set. Cool on a wire rack., In another small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread over bottom of prepared crust. Arrange strawberry halves, cut side down, over filling. Cover and refrigerate at least 1 hour., Just before serving, drizzle fudge topping over tart. Refrigerate leftovers.
Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 161mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
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- Make the cupcakes: Preheat the oven to 350 degrees F. Line 10 standard-size (3-ounce) muffin cups with paper liners. (Liners are not optional—the cupcakes will stick, even with nonstick spray.)
- Heat the chocolate, butter, and espresso powder in a medium saucepan over low heat, until the chocolate is almost completely melted. Remove from the heat and stir until the chocolate is completely melted and smooth. Let cool to room temperature, stirring occasionally.
- In a medium bowl, beat the egg yolks and 3 tablespoons sugar with an electric mixer until the mixture is very thick and pale, about 2 minutes. (I found a hand mixer, rather than a stand mixer, worked best because the amounts are fairly small.) Add the cooled chocolate mixture and vanilla extract and beat briefly. Set aside.
- Clean and dry your beaters COMPLETELY. In a separate medium bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining 3 tablespoons sugar and salt, and continue beating until medium-firm peaks form. Fold the whites into the chocolate mixture one-third at a time, fully and gently incorporating between each addition. Divide the batter among prepared cups, filling each a little more than three-fourths of the way. Do not be tempted to overfill, as the cupcakes will not bake properly.
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