Cheesecake Factory Chocolate Cupcake Recipe
Description
There's nothing quite like the classic combination of chocolate and cheesecake. That's why these Cheesecake Factory Chocolate Cupcakes are such a classic. They start with a rich, velvety chocolate cupcake base and are topped with a creamy cheesecake filling. The combination of the two flavors is simply divine and is sure to be a hit at any gathering. Not only are these cupcakes delicious, but they are surprisingly easy to make. With just a few simple ingredients, you can have these yummy treats ready in no time.
These cupcakes are perfect for a birthday party, family gathering, or any other special occasion. They can be served as a dessert or a snack. Best of all, they are sure to be a hit with both kids and adults alike. So, if you’re looking for a delicious and easy treat, look no further than these Cheesecake Factory Chocolate Cupcakes.
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 3 (8 ounce) packages of cream cheese, softened
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour two 12-cup cupcake pans.
Step 2: In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
Step 3: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until blended. Slowly add the wet ingredients to the dry ingredients and mix until just combined.
Step 4: Divide the batter evenly among the cupcake pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 5: Let the cupcakes cool in the pans for 5 minutes, then remove and let cool completely on a wire rack.
Step 6: To make the cheesecake filling, beat together the cream cheese, sugar, flour, and vanilla extract until light and fluffy. Add the eggs and beat until well blended. Do not overmix.
Step 7: To assemble the cupcakes, pipe the cheesecake filling onto the cooled cupcakes. Top with a sprinkle of cocoa powder, if desired.
Notes
For best results, use a high-quality cocoa powder and cream cheese. Also, make sure the cream cheese is at room temperature before using it.
If you don’t have an icing bag, you can use a Ziploc bag with one corner snipped off.
These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
One cupcake contains approximately 351 calories, 18g of fat, 38g of carbohydrates, and 5g of protein.
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