Cheesecake Cupcakes

Submitted by Johnna Seaward

"From the Nestle recipes, these are the creamiest and chocolatiest cupcakes you will ever have."

 

• Ready In: 34mins
• Ingredients: 15
• Yields: 16 cupcakes

ingredients

• Cream cheese filling

• 2 (3 ounce) packages cream cheese, softened (or low fat)
• 1⁄4 cup sugar
• 1 egg
• 1⁄8 teaspoon salt
• 1⁄2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

• Cupcakes

• 1⁄2 cup tollhouse chocolate chips
• 1 1⁄2 cups flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar (or splenda sweetener)
• 1⁄3 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup water
• confectioners' sugar, to sprinkle on top

directions

1. Filling: In a medium bowl combine cream cheese, sugar, egg and salt; beat until creamy.
2. Stir in the 1/2 cup of chocolate chips and then set aside.
3. Cake: Preheat oven to 350°F.
4. Melt over hot water (not boiling) water the remaining 1/2 cup of chocolate chips and stir until smooth.
5. Remove from heat and set aside.
6. In a small bowl combine the flour, baking soda, and salt and set aside.
7. In a large bowl combine the sugar, vegetable oil, egg, and vanilla; beat well.
8. Stir in melted morsels.
9. Gradually beat in the flour mixture from the small bowl with water.
10. Spoon 1/2 of the batter into 16 cupcake foils. Spoon a tablespoon of filling over the chocolate batter. Spoon the remaining batter on top.
11. Bake at 350°F for 23-25 minutes.

Reviews

[Heydarl]

These were stunning & very well received. Fairly easy to make - the taste was worth the bit of fiddling required. I cut up about 6 strawberries & put in with the filling. Next time I'll take the previous reviewer's suggestion to only make 12 cupcakes. Thanks Johnna for sharing this lovely recipe.

 

[Carla R]

These are really good. Moist, and flavorful, without being sickly sweet like many cupcakes I've tasted. I used 8 oz. of cream cheese, since that was the size of the package, and I used the Nestle mini-morsels since they were on hand and worked well here. Otherwise, I followed the recipe exactly, except for the end...instead of the confectioner's sugar, I pressed fresh rasberries that I happened to have on top of the cupcakes while they were still warm so that they would stay...oh, and I made 12 total instead of 16...I have to say that the rasberries really made these pop! These are interestingly different and I recommend trying this recipe.