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Chocolate Cheesecake Cupcakes

Yields12 Servings

A delicious chocolate cupcake with a chocolate cream cheese frosting with miniature sugar shelled eggs. Perfect to celebrate Easter.

Easter Chocolate Cheesecake RecipesCupcakes

Cupcake
 75 g Dark Chocolate (70% Cocoa solids)
 50 g Butter
 150 g Soft light brown sugar
 2 Eggs
 1 tsp Vanilla Extract
 150 g Plain Flour
 ½ tsp Baking Powder
 ½ tsp Bicarbonate of soda
 ¼ tsp Fine salt
 120 ml Milk (Full fat or semi skimmed)
Chocolate Cream Cheese Icing
 150 g Dark Chocolate (70% Cocoa solids)
 200 g Cream Cheese
 150 g Icing Sugar
 1 tsp Vanilla Extract
To Decorate
 36 Cadbury Mini Eggs
1

Heat oven to 190˚C/170˚C Fan. Line a 12 whole cupcake tray with cupcake papers. To make the cupcakes melt the chocolate and butter together in a bowl suspended over a pot of hot water or by giving 30 sec blasts in the microwave and stirring between each blast until melted. Set aside to cool slightly.

2

Meanwhile, Prepare the dry ingredients by mixing together in another bowl the flour, bicarbonate of soda, baking powder, and salt.

3

Add the sugar, eggs, and vanilla to the cooled chocolate mixture and beat with an electric mixer for 3 -4 minutes.

4

Add half the flour to the chocolate mixture and fold in with a spatula. Then repeat until the remaining half is mixed in.

5

Mix in the milk until a smooth runny batter is achieved. Pour the batter into a measuring jug, to make it easy to fill the cupcake cases. Split the batter evenly amongst the tray and bake for 20 - 25 minutes. To check, insert a skewer into the center it should come out clean. Remove to a wire rack to cool completely.

6

To make the icing melt chocolate in a bowl suspended over a saucepan of boiling water or by microwaving. Set aside to cool.

7

Meanwhile, add the cream cheese to a large bowl and sieve in icing sugar. Using an electric mixer beat until smooth.

8

Add vanilla extract to the cooled chocolate and pour it into the cream cheese. Beat again until a smooth icing is achieved.

9

You can either fit a piping bag with a fluted nozzle and pipe a generous helping of frosting to each cupcake or spoon a heaped tablespoon of icing on top of each and smooth the top and sides with a palette knife or crank spatula. Place three mini eggs on top of each.

Nutrition Facts

Servings 12