Chocolate Cheesecake Cupcakes with Cream Cheese Buttercream

This recipe cake from The Food Network Here:

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter, softened
• 3/4 cup sugar, plus 2 tablespoons
• 1 egg, at room temperature
• 2/3 cup milk, at room temperature
• 3 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 2 tablespoons mini semisweet chocolate chips (I used regular sized chips and it was great)
• 2 tablespoons chopped walnuts
• Ganache frosting, recipe follows (I did not use this)

Directions

Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside.

In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips and walnuts.

Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible).

Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.

Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.

Again. I did not use the Ganache, but in case you would like to try it this way ( I’m sure its yummy) here it is:

Ganache Frosting:

• 3/4 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 1/2 teaspoon instant espresso powder, optional

Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.

Cream Cheese Frosting: (my recipe)

• 1/2 cup butter softened
• 5oz cream cheese softened
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• powdered sugar

Cream butter in mixer for about 2-3 minutes.

Add cream cheese, vanilla and salt. Mix until combined.

Start adding powdered sugar. I don’t have an exact measurement because I keep adding until I have piping consistency. I like my frosting to be a bit more stiff than store bought. It makes it easier to use a tip and pipe on some good swirls.

Notes: I did not change a thing with the cupcake recipe. The “cheesecake” portion gives you enough to put in 12 cupcakes if you put approximately 1 teaspoon in each cupcake. I would use less at first to make sure you get all 12. Then add remaining batter evenly among them. Great tasting cupcake!