Saturday, August 6, 2011
Cheesecake Devil's Food Chocolate Cup Cakes
Ah, what a wonderful combination, cheesecake and devil's food cake together in a fantastic tasting cupcake. I am not just bragging, these cupcakes just won best tasting cupcake in the First Annual Sheep Skate Yarn and Craft store cupcake bake off.
2 cups(packed) brown sugar
1 3/4 cup cake flour - I like King Arthur's
3/4 cup natural unsweetened cocoa- I use Ghirardelli
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup buttermilk
1 cup strong coffee, room temperature
1/2 cup vegetable oil
2 large eggs
8 ounces cream cheese, room temperature
1/3 cup sugar
1 large egg
1 tablespoon flour
1 cup mini semisweet chocolate chips
1 cup (2 sticks) butter, softened at room temperature
3 cups confectioners sugar, sifted
1/4 teaspoon salt
1 tablespoon vanilla
2 tablespoon milk or heavy cream
Chocolate Batter: Preheat oven to 350 F. Line cup cake pans with baking cups. I made 12 large cup cakes or you can do 24 regular. (If you do large cupcakes make sure you use large not regular baking cups.) Whisk together sugar, flour, cocoa, baking soda, baking powder, cinnamon and salt in large bowl to blend. Add buttermilk, coffee, oil and eggs, whisk until smooth.
Cheesecake Filling: Beat cream cheese and sugar in medium bowl to blend. Beat in egg, then flour.
Fill each cupcake baking cups 1/4 filled with chocolate batter. Divide cheesecake filling between each cupcake, sprinkle evenly with mini chocolate chips. Top each cupcake with remaining chocolate batter.
Bake 20-25 minutes until tester inserted comes out clean.
Cool cupcakes completely and then freeze for three hours.
Spoon icing into pastry bag fitted with a tip of your choice and have fun decorating the cup cakes!
Can be made a day ahead. Just refrigerated and let cupcakes stand at room temperature 2 hours before serving.