Chocolate Cupcakes with Cheesecake filling and Chocolate Frosting

By Unicorn1259

Ingredients

• Chocolate Frosting:
• Chocolate Cake
• 2 cups cake flour
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup oil
• 1/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 3/4 cup semi-sweet chocolate chips, melted
• 1 cup buttermilk
• Cheesecake Filling
• 1 (8-ounce package) cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 cup graham cracker crumbs
• 2/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 cup unsalted butter, softened
• 1 cup semi-sweet chocolate chips, melted

Details

Servings 24

Preparation

Step 1

Preheat oven to 350 degrees F. Line 24 muffin cups with liners.

To make the chocolate cake, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes. Beat in eggs, one at a time, until well combined. Beat in melted chocolate chips until combined. Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.

To make the cheesecake filling, in a medium bowl, using a mixer on medium speed, beat cream cheese and granulated sugar until creamy - about 1-2 minutes; beat in egg and vanilla until well combined. Stir in graham cracker crumbs until combined.

Divide 1/3 of the batter into muffin cups. Place a spoonful of cream cheese mixture into the centers; cover with remaining batter. Bake 17-19 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 5 minutes before transferring to wire racks to cool completely.

To make the frosting, in a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.

Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in "chocolate pudding" mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes. Spread or pipe frosting on to cupcakes.