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    You are in: Home / Recipes / Red Velvet Cheesecake Cupcakes Recipe
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    Red Velvet Cheesecake Cupcakes

    1/1 Photo of Red Velvet Cheesecake Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Chef David Marion(alton brown wannabe)'s Note:

    "A taste of heaven" is what most everyone that tries these cupcakes says.

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    Ingredients:

    Serves: 16

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 350 degrees F. Place foil baking cups in a regular size muffin tin and put 1 cookie in the bottom of each cup.
    2. 2
      In a large bowl beat softened cream cheese with an electric mixer until smooth, add 1 cup of sugar, 1/4 cup unsweetened cocoa powder until fluffly. Add the eggs 1 at a time, 2 teaspoons vanilla, and food coloring until well blended. Divide between the 16 cups evenly until mostly full.
    3. 3
      Bake @ 20 to 25 minutes until the centers are firm, allow to cool for @ 15 minutes and remove from muffin tin. Cover and refrigerate in foil cup for at least 1 hour. The centers will fall, so remove foil cup and put @ 2 tablespoons of Cool Whip in the middle just before serving.
    4. 4
      Keep any leftovers sealed in the refrigerator (Yeah Right!).

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    Ratings & Reviews:

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    Nutritional Facts for Red Velvet Cheesecake Cupcakes

    Serving Size: 1 (79 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 213.9
     
    Calories from Fat 106
    49%
    Total Fat 11.8 g
    18%
    Saturated Fat 6.7 g
    33%
    Cholesterol 61.5 mg
    20%
    Sodium 183.9 mg
    7%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 0.6 g
    2%
    Sugars 18.8 g
    75%
    Protein 5.5 g
    11%

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