The Pioneer Woman Tasty Kitchen
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Triple Chocolate Cheesecake Cupcakes

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

Three layers of heaven: light chocolate cake, creamy chocolate cheesecake and rich chocolate glaze!

Ingredients

  • FOR THE CAKE LAYER:
  • 3 ounces, weight Semi-sweet Chocolate
  • 6 Tablespoons Unsalted Butter
  • ¾ cups Granulated Sugar
  • 1 whole Extra Large Egg
  • 1 teaspoon Vanilla Extract
  • 1-¼ cup All-purpose Flour
  • ½ teaspoons Baking Soda
  • ⅛ teaspoons Salt
  • ¾ cups Water
  • FOR THE CHEESECAKE LAYER:
  • 8 ounces, weight Light Cream Cheese, Softened At Room Temperature
  • ¾ cups Granulated Sugar
  • 1 whole Extra Large Egg
  • 1 Tablespoon All-purpose Flour
  • ½ teaspoons Vanilla Extract
  • 6 ounces, weight Semi-sweet Chocolate
  • 2 Tablespoons Unsalted Butter
  • FOR THE CHOCOLATE GLAZE:
  • ¾ cups Semi-Sweet Chocolate Chips
  • 3 Tablespoons Unsalted Butter
  • 1 Tablespoon Light Corn Syrup
  • ¼ teaspoons Vanilla Extract

Preparation

For the cake layer:

Preheat oven to 350ºF and line 24 cupcake tins with foil or paper cupcake liners.

Microwave chocolate and butter in a bowl in 30-second increments, stirring in between until butter and chocolate are completely melted.

Stir sugar into melted chocolate mixture until well blended. Beat in egg with a whisk. Beat in vanilla.

Add 1/2 cup of flour, baking soda and salt and mix well. Add remaining flour, alternating with water (starting and ending with flour), stirring in between each addition just until smooth.

Pour into prepared tins, about 2 tablespoons of batter per cup, and bake for about 5 minutes or until cake layer is set but still wet.

Reduce oven temperature to 325ºF and prepare the cheesecake filling.

For the cheesecake filling:

Beat cream cheese with an electric mixer until light, creamy and lumps are gone (about 5 minutes). Add granulated sugar and combine on medium-high speed well until light and creamy.

Beat in egg, on medium speed. Stir in flour. Add vanilla extract and beat until mixture is thick and creamy.

Melt chocolate chips and butter in the microwave using the same method as above using 30-second increments; mixture will get very thick. Add chocolate to the cheesecake filling and combine thoroughly.

Pour chocolate cheesecake batter over cake layer and bake for 6-8 minutes or until cheesecake is set. Once cupcakes are cool, prepare glaze.

For the glaze:

Combine chocolate chips, butter and corn syrup in a small pot over low-medium heat and stir constantly until mixture is completely melted. Stir in vanilla and remove from heat.

Pour glaze over cupcakes. Chill cupcakes in the fridge for at least 2 hours and until ready to serve. They will keep in the fridge for a few days.

One Comment

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Profile photo of strandjss

strandjss on 2.15.2012

What is this? I’m trying to psyche myself into dieting and this incredible thing gets posted? Forget dieting – this picture just caused 5 pounds to jump on – talk about eye candy? Yummy!

One Review

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greeleygirl on 2.20.2012

These are amazing!! We espcially like them after they’ve chilled. The cream cheese layer is soft and creamy, and the chocolate glaze gets a nice firm texture. Definitely will use as a treat. Can’t make them all the time because I have no self-control with these around!

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