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Chocolate Cheesecake Cupcakes with White Chocolate Frosting

I’m home from college this weekend and it feels SO good to be able to bake and update this thing! I promised Tess (my roommate) that I would bake for her and all the other girls in our unit so I had to go all out! I also gave some of these out at my family cookout on Sunday and they were a total hit :).

Chocolate Cheesecake Cupcakes


  • 1 package crushed chocolate graham crackers
  • 1 stick of butter, melted
  • 4 tsp. sugar
  1. Melt butter and combine all ingredients in small bowl
  2. Spray and line muffin tins
  3. Press small amount of crust into each muffin tin (I use the bottom of a 1/4 measuring cup to do this)

Chocolate Cupcake

Let’s Start Simple

  • 2 1/3 cups all-purpose flour
  • 1 1/2 cups buttermilk
  • 1 cup unsweetened cocoa powder (I used sweetened)
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 12 tbsp. unsalted butter, softened
  • 2 cups firmly packed light brown sugar
  • 2 tsp. vanilla extract
  • 4 eggs
  1. Preheat oven to 350° F
  2. Mix together flour, cocoa powder, baking powder, baking soda and salt
  3. In the bowl of a stand mixer beat butter until and gradually add brown sugar until well combined
  4. Add eggs, one at a time
  5. Stir in vanilla extract
  6. When nicely mixed start with adding the flour mixture bit by bit, alternating with the buttermilk
  7. Divide mixture between lined cupcake pans and bake for about 20 minutes, or until a toothpick inserted comes out clean and cool on wire rack

Chocolate Cheesecake

Betty Crocker

  • 2 packages (8 ounces each) plus 1 package (3 ounces) cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup unsweetened baking cocoa (I used unsweetened again)
  • 2 teaspoons vanilla extract
  • 3 eggs
  1. Heat oven to 350ºF
  2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup sugar and the cocoa until fluffy. Beat in vanilla. Beat in eggs, one at a time, until well blended
  3. Pour enough batter on top of the cupcake batter to fill the muffin tin
  4. Bake cheesecakes 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in muffin cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving

White Chocolate Frosting

Let’s Start Simple

  • 16 oz cream cheese
  • 6 oz white chocolate
  • 10 tbsp. butter, softened
  • 3 cups powdered sugar
  1. Beat the cream cheese with the paddle attachment of a stand mixer
  2. Add butter and icing sugar and continue beating until smooth
  3. Melt white chocolate in the microwave and add to cream cheese mixture
  4. Frost cupcakes the way you like them!


2 responses »

  1. free antivirus download


  2. yeah my dad will like this


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