Chocolate Cheesecake Cupcakes

Whenever I bake, I send the "leftovers" with Dennis to work. One of his co-workers has asked for "plain" cupcakes or "plain" cheesecake...I told Dennis that I don't do plain. This concoction came together in an attempt to give his friend something close to his "plain" requests.

1 1/2 cups semi-sweet chocolate chips, divided
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup water
2 packages (3 oz. each) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt

Preheat oven to 350° F. Line 12 muffin cups with cupcake papers. Microwave 1/2 cup morsels in small, uncovered, microwave-safe bowl on high for 45 seconds; stir. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.

Combine flour, baking soda and salt in small bowl.

Beat sugar, oil, egg and vanilla extract in large mixer bowl until blended.

Beat in melted chocolate; gradually beat in flour mixture alternately with water (batter will be thin).

BEAT cream cheese, sugar, egg and salt in small mixer bowl until creamy.

Stir in 1 cup morsels.

Spoon batter into prepared muffin cups, filling 1/2 full.

Spoon filling by rounded tablespoon over batter.

Spoon remaining batter over filling.

Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

4 ozs cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1/4 cup cocoa powder

Beat cream cheese and butter until smooth and creamy. Mix in powdered sugar, one cup at a time. Mix in cocoa powder.

Pipe onto cupcakes.

Source: Cupcake:  http://www.verybestbaking.com/recipes/29890/Chocolate-Cheesecake-Cupcakes/detail.aspx
Frosting: http://www.cupcakeproject.com/2008/04/my-favorite-chocolate-cream-cheese.html

Lemon Blueberry Cupcakes

Since I had some blueberries in the fridge, I went looking for a cupcake I could make with them.  Found this deliciously light tasting one.

Yield: about 16 cupcakes

INGREDIENTS

For the cupcakes:

¾ cup plus 2 tbsp. all-purpose flour, divided

¾ cup cake flour

1½ tsp. baking powder

¼ tsp. salt

8 tbsp. unsalted butter, at room temperature

¾ cup plus 2 tablespoons sugar

Zest of  1 lemon

2 large eggs, at room temperature

1 tsp. vanilla extract

2 tbsp. lemon juice

½ cup plus 2 tbsp. milk, at room temperature

1 cup fresh blueberries

For the frosting: 

8 oz. cream cheese

5 tbsp. unsalted butter, at room temperature

3 cups confectioners’ sugar, sifted

1 tbsp. freshly squeezed lemon juice

Zest of 1 large lemon

Additional fresh blueberries, for garnish

DIRECTIONS

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. 

In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. 

With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. 

Using a spatula gently fold the berries into the cake batter. 

Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. 

Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Source:  http://annies-eats.com/2011/05/06/lemon-blueberry-cupcakes/

Tiramisu Cupcakes

Ladyfingers

2 eggs, separated

1 tbsp + 1/3 C white sugar

1/2 C all-purpose flour

1/4 tsp baking powder

Preheat oven to 400 F.  Line a 12 cupcake tin with cupcake liners.  Place egg whites in a bowl and beat on high until soft peaks start to form.

Slowly add 1 tablespoon of the sugar and continue beating until stiff and glossy.  In another bowl, beat egg yolks and remaining sugar.  Whip until thick and very pale in color. 

In a small bowl, whisk together flour and baking powder.  Fold half the egg whites into the egg yolk mixture.  Fold in flour, and then add the remaining egg whites.  

Evenly divide the batter between the cupcake liners. Bake for 8 minutes.

6 egg yolks

3/4 C white sugar

2/3 C milk

1 1/4 C heavy cream

1 tsp vanilla extract

1 lb mascarpone cheese

1 C strong brewed coffee, room temperature

2 tbsp rum

Ladyfingers

1 tbsp unsweetened cocoa powder

A small amount of dark chocolate for chocolate curls (optional)

In a medium saucepan, whisk together egg yolks and sugar until well blended.  Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat, and allow to cool slightly.  

Cover tightly and chill in refrigerator 1 hour.  Remove from refrigerator and whisk in mascarpone until smooth.  Set aside.  

In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside.  In a small bowl, combine coffee and rum.  Drizzle approximately 1 tbsp + 2 tsp of the coffee/rum mixture over each pre-baked ladyfinger.  Add it a little at a time and wait for it to absorb into the ladyfingers before adding more.  When it stops absorbing, stop adding more. 

Spread the mascarpone mixture over the soaked ladyfingers.  Pipe or spread the whipped cream over the mascarpone.  Sprinkle with cocoa powder.   Optionally, top with chocolate curls.  Make the chocolate curls using a vegetable peeler on a piece of chocolate.  It works best if the chocolate is slightly warm, but not melty.  Cover and refrigerate 4 to 6 hours, until set.

 Yield: 12 Cupcakes

Source: http://www.cupcakeproject.com/2010/08/tiramisu-cupcakes.html

Strawberries & Cream Cupcakes

Cupcakes:
2 cups cake flour*
1 cup sugar
2 tsp baking powder
1 tsp salt
2 cups heavy cream
1 tbsp canola oil
1 tbsp vanilla
1 egg, room temperature

Preheat the oven to 350F degrees. Place 20 cupcake liners in muffin tins. In a large bowl, whisk together by hand the flour, sugar, baking powder, and salt until thoroughly combined. Whisk in the heavy cream, canola oil and vanilla until just combined. Whisk in the egg until just combined.

Scoop the batter into the muffin tins so that they are 2/3 full. Bake for 18-20 minutes until an inserted toothpick comes out with a few crumbs (not wet batter) attached to it.  Cool the cupcakes.
Source: http://tastypursuits.com/2012/03/18/strawberries-cream-cupcakes/

Filling:
3/8 cup sugar
1/8 cup cold water
1 tbsp corn starch
Pinch salt
1 cup fresh strawberries, finely chopped, divided
1 tsp butter

In a small sauce pan, combine the sugar, cold water, corn starch, salt, and 1/2 cup finely chopped, fresh strawberries.

Turn heat to medium-high and bring to a boil. Reduce heat and simmer for 8-10 minutes, until filling thickens. Remove from heat and stir in butter. Cool filling completely and then add remaining 1/2 cup finely chopped, fresh strawberries.
Source: http://www.duncanhines.com/recipes/cupcakes/klclark4444/strawberries-and-cream-cupcakes

Core the cupcakes and spoon filling into the cupcakes.

Frosting:
1/2 cup butter, softened
8oz cream cheese
1 tsp vanilla
3 – 3 1/2 cup powdered sugar
1/3 cup strawberries, diced

Frosting: In a small mixing bowl cream butter, add cream cheese, beat until smooth.

Add vanilla. Add 1 cup powdered sugar at a time, beat well. (reserve 1/2 C to thicken, if needed, after the strawberries are added) Add strawberries, if too soft to pipe, add another 1/2 C powdered sugar.
Source: http://www.whatscookingwithruthie.com/2012/02/12/strawberries-and-cream-cupcakes/

Pipe frosting onto cupcakes and garnish with strawberries.

*To make your own cake flour, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Bananas Foster Cupcakes

I made these a few weeks ago, but I was slacking in posting about them.  I LOVE bananas, so I am a BIG fan of bananas foster and love finding new ways to incorporate it into desserts (my bananas foster cheesecake is pretty good).  Once again, I took pieces from a few different recipes I found online and combined them to come up with this wonderful creation.

Bananas Foster Sauce
1/4 cup (1/2 stick) unsalted butter
1 cup packed brown sugar
1/2 tsp cinnamon
1/4 cup banana liqueur
4 bananas, sliced in rounds
1/4 cup dark rum

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

Place the pan over low heat and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. 

When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot (don't stir the rum into the sauce!), then using a long match, light the alcohol by holding the flame just in the outer edge of the pan. (Stand far back and the flame should extingish in a few seconds.) Gently shake the pan from side to side to coat the bananas with the sauce. 

(Source: http://www.brennansneworleans.com/r_bananasfoster.html)

Half the sauce and bananas; place one half into a bowl and the other half into a food processor. Mash the mixture in the bowl slightly with a wooden spoon and set aside. 

Puree the other half until smooth. 

Place the puree into the refrigerator until cooled and slightly more thickened.

Cupcakes
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon dark rum
Banana fosters mash
3/4 cup sour cream

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar with electric mixer until light and fluffy. In a medium bowl, sift the flour, baking soda, and salt. Add eggs, vanilla, rum and bananas foster mixture.

Mix well. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix. Pour into prepared cupcake pans about 2/3's full. Bake 20 - 25 minutes or until toothpick inserted comes out clean.

Cool for 1 minute in pan on rack. Remove and cool completely. Once cupcakes have cooled, core them and pipe the bananas foster puree into the centers. 

Frosting
8 ounces cream cheese, softened
1 teaspoon ground cinnamon
3 cups powdered sugar, sifted
1/2 cup butter, softened
3/4 teaspoon vanilla
1/2 teaspoon dark rum

Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy. Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency.  Add frosting to a piping bag and decorate as desired.

(Source for cupcakes and frosting:  http://www.erinsfoodfiles.com/2009/02/bananas-foster-cupcakes.html)