Chocolate Bar Cream Cheese Cupcakes Recipes

CREAM CHEESE CHOCOLATE CUPCAKES

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.

CREAM CHEESE STUFFED CHOCOLATE CUPCAKES

Steps:

• Make the Fudgy Frosting: Melt the butter in a large saucepan. Stir in the sugar, cocoa, and salt. (It may look grainy or sandy.) In a bowl combine the cream, sour cream and coffee. Whisk into the cocoa mixture and continue heating on low while stirring to dissolve the sugar grains. The mixture should get hot to the touch but never simmer or boil. Remove from the heat and stir in the vanilla. Let cool until it thickens and becomes spreadable, about 3 hours. If too thin, stir in some confectioners' sugar.
• Make the Filling: In a standing mixer fitted with a paddle attachment, cream the cream cheese. Add the sugar, egg, and vanilla and blend. Add the chips and mix a few seconds on low to just fold in.
• Make the Cupcakes: Preheat the oven to 350 degrees F. In a large bowl, whisk together the dry ingredients. In a large measuring cup combine the water, oil, vinegar, instant coffee, and vanilla. Whisk it into the dry ingredients until just combined and don't worry if there are a few lumps.
• Line 2 muffin tins with cupcake papers and fill each 2/3 full of batter. Drop a heaping teaspoon of the filling into the center of each. Bake for 30 to 35 minutes. Cool the cupcakes completely. Frost the cupcakes with the frosting.

CHOCOLATE AND CREAM CHEESE CUPCAKES

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.

SELF-FILLED CUPCAKES I

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.

CHOCOLATE CREAM CHEESE CUPCAKES

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.

CHOCOLATE CREAM CHEESE CUPCAKES

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.

CHOCOLATE BAR CREAM CHEESE CUPCAKES

Steps:

• Place a rack in the center of the oven and preheat to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
• Break the chocolate bars into quarters, stack them on top of each other, and slice down the short end of the stack with a sharp knife. You will have about 1 cup of 1/4 inch shavings. Set them aside.
• Place the cake mix, cream cheese, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend for 2 minutes more, scraping down the sides again if needed. Stir in the chocolate shavings.The batter should look thickened and smooth. Spoon or scoop 1/3 cup batter into each lined cup, filling it three quarters of the way full. Place the pans in the oven.
• Bake the cupcakes until they spring back when lightly pressed with your finger 20 to 23 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes .

SNICKERS™ CHOCOLATE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cups in each of 18 regular-size muffin cups. In small bowl, beat cream cheese, 2 tablespoons powdered sugar and the egg with electric mixer on medium speed until smooth. With spoon, stir in 2 chopped candy bars; set aside.
• In large bowl, mix flour, granulated sugar, cocoa, baking soda and salt. Add buttermilk, oil and vanilla; beat 2 minutes with mixer on medium speed. Divide batter evenly among muffin cups, filling each half full. Spoon 1 tablespoon cream cheese mixture in center of batter in each cup.
• Bake 23 to 30 minutes or until cream cheese mixture is light golden brown. Cool in pans 15 minutes. (Cupcakes will sink slightly in center.) Remove cupcakes from muffin cups. Cool completely, about 30 minutes.
• Meanwhile, in 1 1/2-quart saucepan, cook brown sugar and butter over medium heat just until mixture boils, stirring frequently. Remove from heat. Stir in milk. Cool 30 minutes. With spoon, beat 1 1/2 cups powdered sugar into brown sugar mixture until spreading consistency, adding 1 tablespoon additional powdered sugar at a time if necessary.
• Frost cooled cupcakes. Sprinkle with chopped candy bar.

CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES

Steps:

• Prepare chocolate bar filling:.
• Heat oven to 350°F Line muffin cups(2-1/2 inches in diameter)with paper bake cups.
• Stir together flour, sugar, cocoa, baking soda and salt in a large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes.
• Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoons filling into center of each cupcake.
• Bake 20 to 25 minutes, or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.
• Top each cupcake with chocolate bar piece.
• Chocolate Bar Filling:.
• Beat cream cheese, sugar, egg and salt in small bowl untiol smooth and creamy. Stir in chocolate bar pieces.