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    You are in: Home / Recipes / Swirled Cheese Cupcakes (chocolate and Peanut Butter) Recipe
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    Swirled Cheese Cupcakes (chocolate and Peanut Butter)

    Swirled Cheese Cupcakes (chocolate and Peanut Butter). Photo by WaterMelon

    1/2 Photos of Swirled Cheese Cupcakes (chocolate and Peanut Butter)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    WaterMelon's Note:

    This is a variation of another of my recipe Swirled Peanut Butter Chocolate Cheesecake Bars Swirled Peanut Butter Chocolate Cheesecake Bars.

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    Ingredients:

    Yield:

    small c ...

    Units: US | Metric

    CRUST

    • 3/4 cup crumbled vanilla wafer (I use my Tefal grinder)
    • 2 tablespoons butter, melted
    • 2 tablespoons granulated sugar
    • 1/4 teaspoon ground cinnamon
    • 2 tablespoons ground almonds (optional)

    FILLING

    Directions:

    1. 1
      Line muffin pans with liners (I use 6-cup muffin pan and bake in 2 batches).
    2. 2
      FOR CRUST: Combine crumbs, ground almond, butter and sugar in a bowl; press onto bottom of the cupcake liners (you may reserve 2 TB of crumb-mixture for topping).
    3. 3
      Bake for 5 minutes at 375°F, and let cool.
    4. 4
      FOR FILLING: In a large bowl, beat cream cheese, sugar and flour until smooth, then gradually beat in evaporated milk, egg and vanilla extract.
    5. 5
      Melt the PB chips and chocolate separately on Medium-High (70%) power for 1 minute; stir.
    6. 6
      Microwave at additional 10- to 20-second intervals (stirring until smooth), then mix both the melted PB chips and chocolate together until well-combined.
    7. 7
      Stir 1/3 portion of cream cheese mixture into melted mixture, then pour remaining cream cheese mixture over the mini crusts.
    8. 8
      Pour chocolate mixture over plain mixture and swirl with toothpick, pulling plain cream cheese mixture up to surface.
    9. 9
      Sprinkle some crumb-topping over the cheese batter.
    10. 10
      Bake in a preheated oven at 325°F for 15 minutes or until set; cool completely on wire rack, then chill in refrigerator.
    11. 11
      NOTE: I find that adding 2 TB of ground almonds enhance the taste of the crust and another tip is, I fill the 3 empty muffin cup with water (about 1/2 full) for the second batch of baking.

    Ratings & Reviews:

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    Nutritional Facts for Swirled Cheese Cupcakes (chocolate and Peanut Butter)

    Serving Size: 1 (467 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 160.2
     
    Calories from Fat 100
    62%
    Total Fat 11.1 g
    17%
    Saturated Fat 6.6 g
    33%
    Cholesterol 53.1 mg
    17%
    Sodium 97.2 mg
    4%
    Total Carbohydrate 12.0 g
    4%
    Dietary Fiber 0.2 g
    0%
    Sugars 9.7 g
    39%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    vanilla wafers

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