Chocolate Cream Cheese Cupcakes

These Chocolate Cream Cheese Cupcakes are moist and delicious. A topping of toasted marshmallow and sugar-coated fresh blueberries make it a perfect brunch.

Recipe Source Link:https://www.mygingergarlickitchen.com/chocolate-cream-cheese-cupcakes-topped-with-fresh-blueberries/

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RECIPE INGREDIENTS

» For the Chocolate Cheesecake Cupcakes

• unsalted butter - 18 tablespoons
• granulated sugar - 2 cup
• eggs - 2 large
• salt - ½ teaspoon
• vanilla extract - 2 teaspoons
• white vinegar - 2 teaspoons
• all-purpose flour - 2 cup
• cocoa powder - 1 cup
• baking powder - 2 teaspoons

» For the cream cheese layer

• cream cheese, softened - 250 gms
• sugar - 1?4 cup
• egg at room temperature - 1 large
• salt - 1?4 teaspoon
• fresh lemon juice - 2 teaspoons
• vanilla - ½ teaspoon

» For Serving //

• blueberries - ½ cups
• icing sugar to sprinkle for garnish , if desired
• toasted marshmallows

RECIPE INSTRUCTIONS

» Making Cream Cheese Filling //

1. In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and the sugar on medium speed until the sugar is well combined and the mixture is lump free.
2. Scrape down the sides and bottom of the bowl and add the egg, vanilla, lemon juice and salt, beating until completely incorporated, about 1 minute.

» Making Chocolate Cheesecake Cupcakes //

1. Preheat the oven to 350 degrees F/180°C. Prepare 12-cup muffin pan muffin pan by lining with muffin liners or by spraying with cooking spray.
2. In a microwave­ safe mixing bowl, melt the butter.
3. Stir in sugar, eggs, vanilla extract, vinegar and salt.
4. Once combined, fold in cocoa powder, baking powder and flour.
5. Mix together the dry with the wet ingredients until well combined.
6. Fill muffin cups with ? full of batter.
7. Add 1 heaping tablespoon of the cream cheese filling to each cup.
8. Repeat until all batter and filling have been used up.
9. Bake 20-25 minutes or until cake portion comes out clean with a toothpick.
10. Move the muffin pan to a wire rack and let cool for 15 minutes.
11. Gently loosen the muffins with an offset spatula or small knife, remove the muffins from the pan, and let them finish cooling on the wire rack.
12. Let the cupcakes cool in pan for 5 minutes before removing and transferring to wire rack to cool completely.
13. Once cool, top with whip cream, fresh blueberries and toasted marshmallows. Sprinkle some icing sugar and enjoy!

RECIPE NOTES

1. No notes for this recipe.