Chocolate Lasagna Cupcakes Recipes

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
• Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

LASAGNA CUPCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare muffin cups with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with salt and pepper. Drain and discard grease from the beef.
• Cut wonton wrappers into 2 1/4-inch circles with a biscuit cutter. Press one wonton into the bottom of each muffin cup. Sprinkle even amounts of Parmesan cheese, mozzarella cheese, and ricotta cheese into each muffin cup; top each portion with even amounts of ground beef and pasta sauce.
• Divide 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, half the ricotta cheese, 1/2 the ground beef mixture, and 1/2 cup pasta sauce, between the muffin cups and layer, respectively, atop the wonton wrapper; repeat layering with remaining wonton wrappers, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, remaining ricotta cheese, remaining ground beef, and remaining pasta sauce. Top the 'cupcakes' with remaining Parmesan cheese and mozzarella cheese.
• Bake in preheated oven until edges of 'cupcakes' are browned, 18 to 20 minutes; let cook in tins for 5 minutes before running a knife around the edges of the cupcakes to loosen the edges to remove. Garnish with fresh basil to serve.

CHOCOLATE LASAGNA CUPCAKES RECIPE - (4.1/5)

Steps:

• Crush 36 Oreos either in a food processor or in a ziplock bag and crushing them with a rolling pin. Prepare cupcake tins with paper liners. This recipe will make 24 cupcakes. Prepare the pudding according to package directions and set aside. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons of melted butter and use a fork to incorporate the butter into the cookie crumbs. Place a tablespoon of Oreo mixture in each cupcake liner. Firmly press the crumbs into the bottom of each cup. Mix an 8 ounce package of cream cheese with a mixer until it is light and fluffy. Add in 2 tablespoons of milk, 1/4 cup granulated sugar, and mix well. Stir in 1 cup full of Cool Whip Place a tablespoon of mixture on top of the Oreo layer. Use a spoon to spread the mixture evenly. Optional - skip the cream cheese layer and use ice cream instead! If you choose to use ice cream, allow it to soften a bit before scooping a heaping tablespoon in place of the cream cheese mixture. Scoop 1 tablespoon of pudding on top of the cream cheese or ice cream layer. You will have just enough pudding if you use 1 tablespoon for each cupcake. Use a spoon to spread the pudding evenly. Place 1 tablespoon Cool Whip on top of each cupcake and use a spoon to spread it out. Sprinkle mini chocolate chips on top. Place cupcakes in the freezer for at least an hour before serving. If you are making them with ice cream in place of the cream cheese layer, allow them to firm up in the freezer for 3-4 hours.