The double dulce de leche cupcakes disappeared in about two minutes, and I got yet another cupcake idea last night, so I ended up making more this afternoon. At any given time I have a list in my head of at least four or five recipes I want to try, so maybe I bake too many cupcakes, but it's either that or fall behind! Although I got a lead on a good chocolate chip cookie recipe today, so I suspect that I'm no further ahead.
One quick note about the recipe: I was running out of butter and cocoa towards the end of this, so I just threw together the frosting out of what I had. Feel free to use a different recipe, I just included this one for completeness.
Recipe: Cherry Cheesecake Brownie Cupcakes
Preheat oven to 350 degrees.
Makes approximately two dozen cupcakes
- 1 cup butter
- 2 cups white sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 4 eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 8oz package of cream cheese
- 1 egg
- 2 Tbsp flour
- 1/2 cup sugar
- 2/3 cup maraschino cherries (chopped)
- 1/4 cup butter
- 2 (1 oz) squares unsweetened chocolate
- 1 lb icing sugar
- 2 Tbsp cocoa
- 4 Tbsp milk
In another bowl, beat cream cheese and 1 egg with an electric mixer until light and fluffy (about three minutes). Add sugar and flour and stir until combined. Mix in cherries.
To assemble cupcakes, first put a small spoonful of brownie batter into each cup. The batter will raise while baking, so you only need enough to cover the bottom of the cups. Use a small spatula to spread the batter out to the edges of the bottom of the cup.
Spoon a generous tablespoon of cherry filling into each cup. If you have any left over filling, you can fill any empty spots in your muffin tin with it. Its not exactly a cupcake, but it tastes good.
Top with another spoonful of brownie batter. Using a spatula, gently spread brownie batter out to the edges of the cupcake cup so that the cherry filling is completely covered (add more batter if required). The cups should be about 3/4 full.
Bake for 23 to 25 minutes. Cupcakes are done when the top center of each cupcake is cooked.
To make frosting, melt butter and chocolate in a small bowl in the microwave, stirring every 30 seconds until melted and smooth.
Place icing sugar, cocoa and 2 Tbsp of milk in a large bowl. Add melted butter and chocolate and mix until smooth and uniform. Add remaining milk until the frosting reaches the desired consistency. Lightly frost the cupcakes using a smooth spatula or butter knife.
Here is a picture of what the cupcakes look like inside. As you can see, the batter rises up in the middle, while the cheesecake filling stays the same size, so it makes a stripe across the inside of the cupcake.