Chocolate Chip Cheesecake Swirl Cupcakes Recipes

CHOCOLATE CHIP CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.
• Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
• Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.

CHOCOLATE CHIP CHEESECAKE SWIRL CUPCAKES

Steps:

• Heat over to 350°F Line 24 regular-size muffin cups with paper baking cups.
• In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth.
• Beat in egg.
• Stir in chocolate chips; set aside.
• In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally.
• Beat on high speed 3 minutes, scraping bowl occasionally.
• Reserve 1 1/2 cups batter.
• Fill each muffin cup 1/3 bull (1 rounded tablespoon) with batter. Spoon 1 tbsp cream cheese mixture onto batter in each cup.
• Top each with reserved batter (1/2 rounded tablespoon).
• Bake 30 - 35 minutes or until toothpick inserted in center comes out clean.

CHOCOLATE CHIP CHEESECAKE SWIRL CUPCAKES

Steps:

• Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in egg. Stir in chocolate chips; set aside.
• In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter.
• Fill each muffin cup one-third full (1 rounded tablespoon) with batter. Spoon 1 tablespoon cream cheese mixture onto batter in each cup. Top each with reserved batter (1/2 rounded tablespoon).
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Store in refrigerator.

CHOCOLATE CHIP CHEESECAKE SWIRL CUPCAKES

Steps:

• 1) Preheat oven to 350*. Line 24 regular-size muffin cups with paper baking cups. In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in egg. Stir in chocolate chips; set aside.
• 2) In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 3 minutes, scraping bowl occasionally. Reserve 1-1/2 cups of batter.
• 3) Fill each muffin cup 1/3 full (1 rounded Tbsp.) with batter. Spoon 1 Tbsp. cream cheese mixture onto batter in each cup. Top with reserved batter (1/2 Tbsp.)
• 4) Bake 30 to 35 minutes or until toothpick inserted into center comes out clean.

CHOCOLATE-SWIRLED CHEESECAKE

Steps:

• Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
• To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
• In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
• Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
• Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.

CHOCOLATE CHIP CHEESECAKE I

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
• Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
• Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

CHOCOLATE CHEESECAKE CUPCAKES

Steps:

• Line or grease muffin tins.
• Cream together egg, cheese, 1/3 cup sugar and salt. Add chocolate chips.
• In mixing bowl, combine flour, 1 cup sugar, cocoa, baking soda, and 1/2 tsp salt. Add water, oil, vinegar and vanilla. Mix well.
• fill muffin tin 1/3rd full with batter mixture.
• Drop large spoonful of cheese mixture on top of batter.
• Bake at 350°F for 20-25 minutes.