Chocolate Chip Cheesecake Cupcakes
Starbucks fontana frappuccino white chocolate mocha sauce, with pump | 63 oz.
Recipe Summary Chocolate Chip Cheesecake Cupcakes
I am not normally a cupcake fan, but this is my favorite cupcake recipe! I have made it over and over and people love it.Ingredients | Mocha Chocolate Chip Frappuccino Starbucks1 (18.25 ounce) package chocolate cake mix (such as Duncan Hines® Moist Deluxe®)1 ¼ cups water4 eggs, divided½ cup oil1 (8 ounce) package cream cheese, at room temperature⅔ cup white sugar¾ teaspoon Mexican vanilla extract¾ cup miniature chocolate chips, or more to taste, divided1 (16 ounce) container cream cheese frostingDirectionsPreheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.You can use other kinds of vanilla but you will probably need to add a bit more. I find Mexican vanilla also has the best flavor.I use fat-free cream cheese typically, but any kind works well. Cold cream cheese will take much longer to blend smooth than room temperature.Info | Mocha Chocolate Chip Frappuccino Starbucksprep: 20 mins cook: 25 mins additional: 30 mins total: 1 hr 15 mins Servings: 24 Yield: 24 servings
TAG : Chocolate Chip Cheesecake CupcakesDesserts, Cakes, Cupcake Recipes, Chocolate,
