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Frosted Chocolate Cheesecake Cupcakes: chocolate cake filled with chocolate chip cheesecake topped with chocolate frosting and a chocolate candy square. Decadent, delicious and easy! | alidaskitchen.com

Frosted Chocolate Cheesecake Cupcakes


These Frosted Chocolate Cheesecake Cupcakes are made with chocolate cake, chocolate chip cheesecake, chocolate frosting and topped with chocolate candy. They are decadent, delicious and easy to make!

Frosted Chocolate Cheesecake Cupcakes: chocolate cake filled with chocolate chip cheesecake topped with chocolate frosting and a chocolate candy square. Decadent, delicious and easy! | alidaskitchen.com

These Frosted Chocolate Cheesecake Cupcakes are the ultimate dessert to celebrate Valentine’s Day or any occasion where you want something a little extra special.  These cupcakes have it all – chocolate cake, chocolate chip cheesecake, chocolate frosting and chocolate candy. And while they may appear semi-complicated, these cupcakes are actually very easy to make….

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white chocolate cupcakes with truffle filling and white chocolate cream cheese frosting

White Cupcakes with Truffle Filling and White Chocolate Cream Cheese Frosting

White Cupcakes with Truffle Filling and White Chocolate Cream Cheese Frosting are a fun cupcake with a gooey truffle center. They are super easy to make too!

This past weekend marked a special second birthday ~ Alida’s Kitchen turned 2!  Of course a birthday is not a birthday without cake, right?  I’ve been looking for a white chocolate cake for a long time and actually have several recipes I want to try.  This particular recipe won me over with two little words “truffle filling.”

While the original recipe called this cake white chocolate, it strikes me as closer to a white cake with a little tang from the sour cream.  So my quest for a white chocolate cake continues, but these White Cupcakes with Truffle Filling are definitely tasty.  I used a combination of white chocolate and dark chocolate truffles for the center, and both were good.  The White Chocolate Cream Cheese Frosting deliciously rounds everything out, making these cupcakes worthy this special 2-year celebration!

White Cupcakes with Truffle Filling and White Chocolate Cream Cheese Frosting
 
Ingredients
  • Ingredients
  • 1¾ cups cake flour
  • 2 teaspoons baking powder
  • ⅔ cup milk
  • 1 teaspoon vanilla
  • 4 egg whites, room temperature
  • 6 tablespoons butter, softened
  • ½ cup granulated sugar
  • ¼ cup sour cream
  • 12 round white or dark chocolate truffles (such as Lindt)
  • Frosting:
  • 4 ounces white chocolate baking bar, chopped
  • 1 package (8 ounces) light cream cheese, softened
  • ¼ cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
Instructions
  1. Preheat oven to 325 degrees. Line a 12-cup muffin tin with paper liners and set aside.
  2. In a small bowl, whisk flour and baking powder.
  3. In a liquid measuring cup, combine milk and vanilla.
  4. In a medium bowl, beat egg whites on high until stiff peaks form.
  5. In a large bowl, beat butter and sugar until fluffy. Add sour cream, and continue beating until smooth.
  6. On medium speed, alternate adding flour and milk to butter mixture, ending with flour, and beat until smooth.
  7. Stir in ⅓ of the egg whites. Fold in remaining egg whites until combined.
  8. Divide batter evenly among 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove cupcakes from oven and while hot, cut a ½ inch "X" into the tops of each cupcake. Insert the truffle and press until truffle is flush with the top of the cupcake. Truffle will melt into cupcake. Let cool completely before frosting.
  10. Make frosting: Place white chocolate in microwave-safe bowl. Microwave on high for 1 minute and stir. Continue in 30 second increments until melted. Let cool for 3 minutes.
  11. In a large bowl, combine melted chocolate, cream cheese, butter and vanilla and beat on medium speed until combined. Slowly add powdered sugar and continue beating until smooth.
  12. Frost cupcakes and decorate as desired.
Notes
Source: Pampered Chef

truffle filled white cupcakes with white chocolate cream cheese icing

 

pumpkin cream cheese filled cupcakes

Pumpkin Surprise Cupcakes

So I couldn’t help myself…I had to share one last pumpkin recipe with you.  It’s a good one.  Pumpkin Surprise Cupcakes are a moist, delicious pumpkin cake with a cream cheese surprise in the middle.  A little sprinkling of powdered sugar on top is all these cupcakes need before presenting, which makes them ideal for travel or eating at a gathering since they won’t get all messy.  While these cupcakes can hold their own without any frosting, they would also be really good with a little Cinnamon Cream Cheese Frosting if you want to get fancy.  Pumpkin Surprise Cupcakes are an easy, portable and fun little pumpkin alternative to tomorrow’s traditional pie.

 

By the way, can you believe we’re already in Week #9 of the 12 Weeks of Christmas Treats!  Due to the Thanksgiving holiday this Thursday, many of us are posting starting today through the rest of the week, so be sure to check out all of the yummy treats by clicking on the thumbnails at the bottom of this post.

Have a Happy Thanksgiving!!

Pumpkin Surprise Cupcakes
 
Yields: 24 cupcakes
Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 can (15 ounces) pure pumpkin
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 8 ounces light cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 egg
  • Powdered sugar, for topping (optional)
Instructions
  1. Preheat oven to 350 degrees. Line 2 12-cup muffin tins with paper liners and set aside.
  2. In a small bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt. Set aside.
  3. In a large bowl, beat pumpkin, sugar, oil, eggs and vanilla until combined. Add flour mixture to pumpkin mixture, gently folding until well-blended.
  4. FILLING: In a separate small bowl, beat cream cheese and sugar until smooth. Add egg and beat on low until just combined.
  5. Fill muffin cups approximately one-third full. Distribute evenly among cupcakes, dropping a generous tablespoonful in the enter of each cupcake. Cover with remaining batter.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted in the pumpkin cake portion comes out clean. Cool for 10 minutes before moving to a wire rack to cool completely. Dust with powdered sugar just before serving (or frost as desired).

Source: Taste of Home


Be sure to check out all the other bloggers who are participating this week in the 12 Weeks of Christmas Treats blog hop. And if you’re a blogger and want to join in on the fun, check out this post for the form to fill out to start baking along with us.

chocolate cream cheese chocolate chips cupcakes

Black Bottom Cupcakes

Black Bottom Cupcakes are one of my favorite desserts to make (and eat!).  They are chocolate cake and chocolate chip cheesecake at its finest, and they are so quick and easy to make.  The chocolate cake is a nice and light basic chocolate cake, which pairs nicely with the rich chocolate chip cheesecake filling.  The cheesecake filling takes the place of buttery frosting, which makes these cupcakes a lighter option.  They’re also less messy, making these one of my go-tos when I’m in charge of bringing a dessert.  Everybody always loves them.  Black Bottom Cupcakes are made with simple ingredients that can be kept on hand at all times, making them perfect for parties, travel, potlucks, or simply when the craving strikes.


Black Bottom Cupcakes
 
Yields: 18-24 cupcakes
Ingredients
FILLING:
  • 8-ounce block Neufachtel cream cheese (1/3 less fat), room temperature
  • 1 egg
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (I used miniature chips)
CAKE:
  • 1½ cups all-purpose flour
  • 1 cup brown sugar, packed
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional)
  • 1 cup water
  • ⅓ cup canola oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Line muffin tin cups with paper liners or spray with cooking spray. Set aside.
  2. First make the filling: In a small bowl, beat cream cheese, egg, sugar and egg until combined and fluffy. Stir in chocolate chips and set aside.
  3. Then make then cake: In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt (if using). Make a well in the center.
  4. In a small bowl, stir water, oil, vinegar and vanilla until combined. (Note: I just mix everything in my liquid measuring cup...one less dish to wash).
  5. Add liquid mixture to dry ingredients, pouring into the well. Fold gently until well blended.
  6. Divide cake batter evenly among prepared muffin cups. Then divide the filling evenly over cake batter by spooning a dollop of the cream cheese filling over the cake batter.
  7. Bake for 20 to 25 minutes, or until cake is set. Let cool in pan for 5 minutes and then transfer to a wire rack to cool completely.

 

Adapted from allrecipes.com

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Chocolate Peanut Butter Cupcakes with Chocolate Frosting

Last Saturday was a special anniversary.  An anniversary worthy of these Chocolate Peanut Butter Cupcakes made with chocolate cake, filled with peanut butter and topped with a fluffy chocolate frosting.  These cupcakes are light, decadent and perfect to celebrate this milestone anniversary.  This anniversary in question, or blog-o-versary as some call it, marks the 1 year anniversary of Alida’s Kitchen!

The chocolate/peanut butter combination is always a winner for any celebration.  I doubled the amount of peanut butter filling from the original recipe, which resulted in a generous amount of peanut butter.  It had a good peanut butter to chocolate ratio, which is key.  I used my go-to chocolate frosting, which is a classic and pipes really nicely. 

These Chocolate Peanut Butter Cupcakes were super easy to make and the result was the perfect treat to celebrate the 1 year blog-o-versary of Alida’s Kitchen.  I want to thank you all so much for visiting and for cooking and baking with me this past year! 

Chocolate Peanut Butter Cupcakes with Chocolate Frosting
Yields 24 cupcakes

Ingredients
FILLING:
6 ounces Neufchatel cream cheese (the 1/3 less fat kind), at room temperature
1/2 cup peanut butter
1/4 cup granulated sugar
2 tablespoons skim milk

CAKE:
2 cups sugar
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 eggs
1 cup water
1 cup skim milk
1/2 cup canola oil
2 teaspoons vanilla extract

FROSTING:
1/2 cup (1 stick) butter

2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup skim milk
1 teaspoon vanilla extract

Directions

  1. Make Filling:  In a small bowl, beat cream cheese, peanut butter, sugar, and milk until combined.  Set aside.
  2. Make Cake: Preheat oven to 350 degrees.  Line 24 muffin cups with paper liners and set aside.
  3. In a large bowl, whisk sugar, flour, cocoa, baking powder, salt and baking soda.
  4. In a separate bowl, whisk the eggs, water, milk, oil and vanilla.  Fold into dry ingredients until just moistened.  (note: batter will be thin).
  5. Fill prepared muffin cups half full with batter. 
  6. Divide filling evenly amongst the 24 cups, dropping spoonfuls of filling in the center of each cup (Tip: using a scale is handy for measuring and even distribution.  If you don’t have a scale, The filling amounts to approx. a generous rounded tablespoon per cupcake). 
  7. Cover each cup with remaining batter.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into cake comes out clean.  Cool for 10 minutes in the pan and the move cupcakes to a wire rack to cool completely.
  9. Once cooled, frost with chocolate frosting and decorate as desired.  
  10. Make Frosting:  Melt the butter. Whisk in the cocoa powder, whisking until smooth.
  11. Stir in vanilla and alternately add powdered sugar and milk, using a hand mixer (or stand mixer) to beat to spreading consistency. Add small amount additional milk, if needed.

Source for cake and filling: Taste of Home; frosting: Chocolate Zucchini Cupcakes

oreo cookies and cream cupcakes

Oreo Cookies and Cream Cupcakes

As I’m sure you’ve heard, the Oreo cookie has been celebrating a big birthday.  As a result, our local grocery store was giving away a free package of Oreos.  That’s my kind of celebration!  I never buy Oreos, so wanted to make something special.  In the keeping with the festive spirit, I decided Oreo Cupcakes were definitely in order.

These Oreo Cupcakes were an indulgence, and an absolute treat.  The vanilla cake and the cream cheese frosting complement each other perfectly, while letting the Oreo cookies shine through in all their glory.  It doesn’t hurt there is half a cookie (the cream-filled half at that!) resting at the bottom of the cupcake, there are big cookie chunks studded throughout the cakes, and there is a dusting of chocolate cookie crumbs on the top.  These are the ultimate cupcakes for cookies and cream lovers!

So, back to birthdays…it just so happens today is my brother’s birthday. It’s a big birthday too ~ the kind with a 0 at the end. We can’t let a day like that go under-celebrated. He lives on the West coast, which makes an in-person cake celebration a bit tricky. So instead, we can celebrate with a virtual birthday cake, and these Oreo Cupcakes are posted in his honor!  Happy Birthday!

Oreo Cookies and Cream Cupcakes
 
Yields: 24 cupcakes
Ingredients
  • Cupcake:
  • 24 Oreo cookies, separated (carefully twist for 1 side with filling intact, 1 side just cookie)
  • 24 Oreo cookies, quartered
  • 2¼ cups all-purpose flour, plus 2 tablespoons for quartered Oreos
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 1 cup milk (I used skim)
  • 2 teaspoons vanilla extract
  • 3 egg whites, at room temperature
  • 1⅔ cups sugar
  • Frosting:
  • 8 ounces cream cheese (I used the ⅓ less fat variety), at room temperature
  • 1 tablespoon vanilla extract
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 3-4 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees. Line muffin tin with paper liners.
  2. With the Oreos that have been separated: 1) Place each cream-filled half of the separated Oreos at the bottom of each paper liner. 2) With the chocolate cookie halves, cut 12 in half and crush the remaining 12, and set aside for garnish.
  3. Toss the quartered Oreos in flour and set aside.
  4. In a medium bowl, whisk the flour, baking powder and salt.
  5. In a large bowl, cream butter until fluffy (about 5 minutes). Add milk, sugar and vanilla, and beat until combined.
  6. Add flour mixture to butter mixture, mixing until well-blended. Add the egg whites, and beat for 2 minutes. Fold in quartered Oreos.
  7. Divide batter evenly among cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
  8. To make the frosting: In a large bowl, beat cream cheese and vanilla until smooth. Add butter, and cream until fluffy. Gradually beat in powdered sugar until you reach desired consistency.
  9. Frost cupcakes as desired. Sprinkle with crushed Oreos and top with a half of the chocolate cookie halves.
Notes
There were a few comments on the original recipe that reported occasional cake sticking to the cupcake liners. While I did not experience this issue, I wanted to bring this to your attention so you carefully peel your liners. Also, I stored my cupcakes in the refrigerator, but do not know if that helped the paper liners release. They're good...enjoy!

Source:  Beantown Baker

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Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

One of my favorite things about birthdays is birthday cake. Especially making birthday cakes! The birthday person chooses a cake or simply gives me inspiration.  Then I try to make the best cake I can.  When it came time to choose my birthday cake, believe me, it was a tough decision. My head was still in zucchini-mode. I love pineapple, and I love cream cheese. So I was on zucchini, pineapple, and cream cheese mission. Seems easy enough, right? 

I researched a few recipes until deciding on this one, and made a few changes, reflected below.  The frosting is a nice balance of cinnamon and cream cheese and the perfect complement to the cupcakes.  There are chunks of pineapple and hints of coconut and zucchini in the cake.  They are healthy and come in under 200 calories.  Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting made the perfect birthday treat!

* REMINDER:  MAGAZINE GIVEAWAY ENDS TONIGHT!  GO HERE TO ENTER!  *

Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting
Yields 18 cupcakes

Cake:

3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 cup brown sugar
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
1 teaspoon salt  (optional)
2 teaspoons cinnamon
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla
2 cups shredded zucchini (squeeze out some of the moisture)
20 ounce can of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)

  1. Preheat oven to 350 degrees.  Line 18 standard muffin cups with paper liners (fill the empty cups halfway with water). 
  2. In a large bowl, whisk together flours, sugar, coconut, baking soda, salt (if using) and cinnamon.  Set aside.
  3. In a medium bowl, stir together oil, eggs and vanilla until well blended.  Add zucchini and pineapple and mix until combined.
  4. Add zucchini mixture to dry ingredients and gently fold until combined.  (Note: Batter will be thick).
  5. Divide batter evenly among 18 muffin cups.  Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely on a wire rack.

Frosting:

8 ounces Neufchâtel (1/3 less fat) cream cheese
1 cup powdered sugar
1 teaspoon vanilla
3/4 teaspoon cinnamon

  1. In a large bowl, beat cream cheese, sugar, vanilla and cinnamon. 
  2. Pipe or spread frosting on cupcakes, as desired. 

Note:  If not serving immediately, cupcakes/frosting should be refrigerated.  Otherwise, the frosting gets too soft.  When serving after refrigeration, let cupcake sit out for 10-15 minutes at room temperature.  (They are good straight from the fridge, however…if you can’t wait like me!)  🙂

Nutrition Information per Serving (1 cupcake and 1/18 frosting)
Calories: 190 ~ Fat: 6g ~ Carbs: 33.6g ~ Fiber 2.9g ~ Protein: 3.2g

Adapted from Skinny Taste

Chocolate Zucchini Cupcakes {Alida's Kitchen}

Chocolate Zucchini Cupcakes

Chocolate Zucchini Cupcakes are perfect for chocolate lovers and picky eaters, and a delicious way to use up some of that zucchini taking over your garden!
I was asked to make cupcakes for a very special birthday party.  Mike’s grandmother turned 90!  How cool is that!  She is an amazing lady, who loves chocolate.  This request came shortly after I made Zucchini, Banana and Flaxseed Muffins, and I had zucchini on the brain.  Then it hit me – Chocolate Zucchini Cupcakes.  Perfect!

I knew this birthday crowd would appreciate the use of zucchini in these delectable goodies, though you would never guess that’s the secret ingredient simply by taste.  (Score if you’re serving a picky eater!)  The zucchini creates a moist cake, makes it slightly healthier, and is the perfect complement to this delicious chocolate cupcake!

Chocolate Zucchini Cupcakes
 
These are a delicious way to use up some of that zucchini taking over your garden. Perfect for chocolate lovers and picky eaters. You would never guess there's zucchini in there!
Yields: 24 cupcakes
Ingredients
  • 1½ cups brown sugar
  • ¼ cup melted butter
  • ¾ cup canola oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 2 cups grated zucchini (squeeze out excess moisture)
  • ¾ cup semi-sweet mini chocolate chips
  • 2 cups all-purpose flour
  • 1 cup dutch processed cocoa, sifted
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • Frosting:
  • ½ cup (1 stick) butter
  • ⅔ cup dutch processed cocoa powder
  • 3 cups powdered sugar
  • ⅓ cup skim milk
  • 1 teaspoon vanilla extract
Instructions
  1. CUPCAKES: Preheat oven to 350 degrees. Line two muffin pans with paper liners and set aside.
  2. In a large bowl, whisk together the flour, cocoa, baking soda, and cinnamon.
  3. In a separate medium bowl, cream the brown sugar, butter and oil. Beat in eggs, one at a time until incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
  4. Add liquid ingredients to the dry ingredients and stir gently until combined (do not over mix).
  5. Spoon batter into muffin pans, filling them until about ¾ full. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool for 5 minutes in pan and then move to a wire rack to cool completely.
  6. Once cooled, frost with chocolate frosting and decorate as desired. Store cupcakes at room temperature in an air tight container.
  7. FROSTING: Melt the butter. Whisk in the cocoa powder, whisking until smooth.
  8. Stir in vanilla and alternately add powdered sugar and milk, using a hand mixer (or stand mixer) to beat to spreading consistency. Add small amount additional milk, if needed.

Adapted from  Two Peas and Their Pod

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Banana Split Cupcakes

 
For my husband’s birthday, I asked what he wanted for his treat.  He said ‘whatever you want to make for the blog.’  Aww shucks…  Well I was not about to choose his birthday treat.  So after some pressing (and dropping subtle hints that we had nice overripe bananas to use) he asked for Banana Split Cupcakes.  I was very excited about his choice because they are fun to make and just so gosh darn cute!

These are a family favorite, and we just happened to be visiting both of our families for a birthday celebration.  When my mom saw them, she exclaimed ‘Are those Banana Split Cupcakes?  Oh my!  Those are my favorite!’  I’m sure Mike knew that…scoring points with the mother-in-law again.

These cupcakes are truly easy.  The cake is quick to whip together, and using the chocolate square makes for a simple surprise filling inside the banana cake.  With the smooth frosting, decorating is a cinch, and they look just like a mini sundae.  You could certainly add any other sundae-inspired toppings you like (i.e. sprinkles, nuts, etc.) or stick with the classic chocolate drizzle topped with a cherry. 

Banana Split Cupcakes
Yields 12 cupcakes

1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon salt (optional)
1/2 cup mashed banana (about 1 medium)
1/2 cup butter, melted
1/4 cup buttermilk
1 egg, lightly beaten
1 teaspoon vanilla extract
2 chocolate bars, such as Hershey’s Special Dark*, separated, broken into squares

FROSTING:
1 1/2 cups confectioners’ sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 tablespoon milk

12 maraschino cherries with stems

  1. Preheat oven to 350 degrees.  In a bowl, combine flour, sugar, baking soda and salt. 
  2. In another bowl, combine the banana, butter, buttermilk, egg and vanilla.  Add to the dry ingredients; stir just until combined.
  3. Spoon 1 tablespoon of batter into each paper-lined muffin cup.  Top with one candy bar square.  Divide remaining batter amongst the muffin cups (approximately two-thirds full).
  4. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  5. In a bowl, combine the confectioners’ sugar, butter, vanilla and milk.  The frosting will be smooth – if too stiff, add more milk, if too runny, add more sugar.  Frost the cupcakes.
  6. In a microwave, melt the remaining chocolate candy and drizzle over frosting.  Top each cupcake with a cherry.

Tip:  In order to get the cherry to stick, it helps to drizzle a little extra chocolate in the center of the cupcake prior to topping with the cherry. 

*Note: I have used both dark and milk chocolate in this recipe, and either one is delicious.

Adapted from Taste of Home: Cupcakes and Muffins

This post is linked to Sweet as Sugar Cookies: Sweets for a Saturday, Screaming Sardine: Cupcake Party, A Well-Seasoned Life’s Sweet Indulgences Sunday