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Chocolate Dauphine Cheesecake Cupcakes
This is a classic and incredibly yummy black bottomed cupcake, uplifted by the uniqueness of Sahale Snacks Dauphine Blend.
8 ounces Sahale Snacks Dauphine Blend
8 ounces cream cheese (room temperature)
1/3 cup organic cane sugar or refined sugar
¼ teaspoon salt
1 egg (room temperature)
6 ounces semi sweet chocolate chips
1¼ cups flour
1 cup organic cane sugar or refined sugar
¼ cup organic cocoa powder
1 teaspoon baking soda
1 cup water
1/3 cup canola oil
1 teaspoon pure vanilla extract
1 egg (room temperature)
1 teaspoon distilled white vinegar
Preheat oven to 350 degrees.
Line muffin tins with foil & paper baking cups.
In a Cuisinart, pulse the Dauphine Blend 20-30 times until coarsely chopped. Reserve.
With an electric mixer, cream together the cream cheese, sugar and salt. Add the egg and mix until incorporated. Whip until light & fluffy. Fold in the chocolate chips and 2/3 of the coarsely chopped Dauphine Blend. Reserve.
In a large bowl, sift together the flour, sugar, cocoa and baking powder. Add the remaining ingredients and whisk until the mixture is completely smooth and thin.
Using a scant filled ¼ cup measure, fill baking cups half full with the chocolate batter. Drop in a heaping tablespoon of the cream cheese mixture into each cup. Sprinkle the top of each cupcake with the remaining 1/3 chopped Dauphine Blend.
Bake for 30 minutes.
Enjoy!
Makes 18 cupcakes
Cook's Note: For mini cupcakes, reduce the cooking time to 20 minutes. Makes 80 mini cupcakes.
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