Chocolate Strawberry Cheesecake Cupcake

The recipe Chocolate Strawberry Cheesecake Cupcake is ready in around 33 minutes and is definitely an outstanding gluten free option for lovers of American food. For 46 cents per serving, you get a hor d'oeuvre that serves 24. One serving contains 268 calories, 3g of protein, and 22g of fat. It is brought to you by Beyond Frosting. It is perfect for Mother's Day. 66 people were glad they tried this recipe. If you have unsalted butter, cream cheese, eggs, and a few other ingredients on hand, you can make it. With a spoonacular score of 7%, this dish is improvable. Chocolate Strawberry Cupcake, Chocolate Cupcake – The Ultimate Chocolate Cupcake Test Baked by 50 Bakers and Counting, and Pumpkin Chili with Abuelita Two Ways – Cupcake and Non-Cupcake: My First Cupcake Pairing are very similar to this recipe.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat oven to 350Mix cake mix with required ingredients listed on the back of the box. Fill your lined cupcake pan full.Mix together softened cream cheese, sugar and egg and beat until smooth. Fold in chocolate chips.To add the cream cheese mixture to the cupcakes, use a spoon to drop into each liner. The original recipe calls for 1 tsp of the cream cheese mix, but we did about 2 tsp per cupcake and it worked out great. Liners will be very full.Bake for 18-20 minutes. Use a toothpick to check the doneness of your cupcake. Insert the toothpick and if it comes out clean, your cupcakes are done. Allow cupcakes to cool for a couple minutes before transferring to a wire rack.Puree strawberries using a food processor. Set aside.Temper egg whites and sugar in a heat-proof bowl over a pot of simmering water on medium heat. You need just enough water to cover the bottom of the pot, about 1 inch. Heat the egg whites and sugar to 150F, ensure the sugar as dissolved. Make sure to stir constantly to avoid cooking the egg whites.Using a wire whisk on your stand mixer, beat on medium-high for 8-10 minutes until the egg whites form soft peaksReduce mixer speed to low and add butter 1 tbsp at a time, ensuring each addition is well mixed.After all the butter has been added, change to paddle attachment and continue beating on medium to allow all the air bubbles to escape. In about 3-5 minutes until the frosting is smooth.Add pureed strawberries and mix until combined, careful not to over mix.Serve the same day or you can refrigerate in an air-tight container for up to 3 days. If refrigerated, you will need to bring it to room temperature (about 4 hours) and remix using the paddle attachment for about 5 minutes.

 

Step by step:

1. Pre-heat oven to 350

2. Mix cake mix with required ingredients listed on the back of the box. Fill your lined cupcake pan full.

3. Mix together softened cream cheese, sugar and egg and beat until smooth. Fold in chocolate chips.To add the cream cheese mixture to the cupcakes, use a spoon to drop into each liner. The original recipe calls for 1 tsp of the cream cheese mix, but we did about 2 tsp per cupcake and it worked out great. Liners will be very full.

4. Bake for 18-20 minutes. Use a toothpick to check the doneness of your cupcake. Insert the toothpick and if it comes out clean, your cupcakes are done. Allow cupcakes to cool for a couple minutes before transferring to a wire rack.Puree strawberries using a food processor. Set aside.Temper egg whites and sugar in a heat-proof bowl over a pot of simmering water on medium heat. You need just enough water to cover the bottom of the pot, about 1 inch.

5. Heat the egg whites and sugar to 150F, ensure the sugar as dissolved. Make sure to stir constantly to avoid cooking the egg whites.Using a wire whisk on your stand mixer, beat on medium-high for 8-10 minutes until the egg whites form soft peaks

6. Reduce mixer speed to low and add butter 1 tbsp at a time, ensuring each addition is well mixed.After all the butter has been added, change to paddle attachment and continue beating on medium to allow all the air bubbles to escape. In about 3-5 minutes until the frosting is smooth.

7. Add pureed strawberries and mix until combined, careful not to over mix.

8. Serve the same day or you can refrigerate in an air-tight container for up to 3 days. If refrigerated, you will need to bring it to room temperature (about 4 hours) and remix using the paddle attachment for about 5 minutes.

Nutrition Information:

covered percent of daily need