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Cherry Chocolate Cheesecake Cupcakes – The 4 C’s


These little wonders will woo your valentine and everyone else you give them to! They are basically an interpretation of the standard black bottom cupcake – a dense chocolately base topped with a cheesecake layer studded with chocolate chunks. The difference lies in the layer of cherry filling tucked into the cheesecake layer that gives them a cute Valentine’s day twist. It also lightens them up a bit – adding a layer of tart to an otherwise quite sweet cupcake. I have used both fresh pitted cherries and cherry pie filling with equally tasty results.

The great thing about these cupcakes is they are perfect to take in to school or work because they are easy to transport – as long as you don’t go overboard on the cherry like I did and decide not to put them in muffin cups. Then they turn into trifle (but nobody seemed to mind). On my second go I made the same cupcakes with a tad less cherry and used muffin cups – and they were perfect. Of course you should experiment with the toppings and fillings that you like best – I put chunks of Lindt chocolate in some of them and they were over the top delicious.

Mom-O-Meter 4/5

These cupcakes make a fair few dishes – but can be done in steps and do not take very long to make. They last for a few days without much fuss – which is nice. They also require no icing – which is good because it is one less step and also less mess for little munchkins to eat! Also – they take well to adaptation – because there was no way I was going out in the freezing cold weather to get buttermilk (yogurt worked just fine)!

TIP: Make sure your cream cheese is nice and soft to avoid lumps!

Cherry Chocolate Cheesecake Cupcakes – The 4 C’s

This recipe is an adaptation from David Lebowitz (the cheesecake portion)  and the Pioneer Woman (the chocolate cake part).

Yield: 24-30 cupcakes

Cheesecake Layer

2 packages cream cheese at room temperature
2 eggs
2/3 cup granulated sugar
4 ounces chocolate chips or chopped chocolate
1 can of cherry pie filling or 1.5 cups fresh pitted cherries

Chocolate Cake Layer

3 cups sugar
3 cups all-purpose flour
½ teaspoon salt
¾ cup buttermilk
3 whole eggs
1 ½ teaspoons baking soda
2 teaspoons vanilla
3 sticks (1.5 cups) butter
6 heaping tablespoons cocoa powder
1 ½ cups boiling water

Directions:

  1. Preheat the oven to 350 and line 24 muffin cups.
  2. Make the cheesecake layer by beating the cream cheese until smooth and then adding the sugar followed by eggs and add the chocolate at the end. Set aside.
  3. Make the chocolate cake layer: combine the sugar, flour and salt in a large bowl. In a small bowl combine buttermilk, eggs, vanilla and baking soda. In a small saucepan melt butter, add cocoa and allow to bubble for a minute before adding hot water. Pour over flour mixture and mix to combine and allow for it to cool a little bit. Then add liquids and stir just until colour is uniform.
  4. Pour chocolate mixture into muffin cups, followed by 1-2 tablespoons of cheesecake mixture and as much of the cherry as you see fit. You can also put the cherry in first if you prefer – I mixed it up and switched back and forth to get different looking cupcakes.
  5. Cook for 23-25 minutes, remove from oven and let sit for 5 minutes. Then pop out of the pan and onto a cooling rap.

NOTE: These cupcakes can be left out for a couple days – however they are just as good (some people would even say better) if refrigerated.

Oliver and Jeremy’s happy dance once the cupcakes were done! Ollie has somehow discovered that cupcakes are something special (maybe because I am a bad mom and cracked and gave him a piece) and now he divebombs anything that remotely looks like a cupcake.

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