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Cheesecake Stuffed Cupcakes

This Cheesecake Stuffed Cupcakes recipe is a truly over-the-top, ridiculously delicious treat that combines the best of two worlds: rich, fudgy chocolate cupcakes and creamy, tangy cheesecake

Ingredients

Scale

Essential Equipment

12-cup muffin tin, cupcake liners, large bowl, hand mixer.

List of Ingredients with Measurements

  • 1 box chocolate cake mix, plus ingredients called for on box
  • 12 frozen, plain 1″ cheesecake squares
  • 1 cup unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 3/4 cup cocoa powder
  • 2 tsp. vanilla extract
  • Pinch kosher salt
  • 1/4 cup heavy cream, plus more if needed
  • Rainbow sprinkles, for decoration

Instructions

  1. Preheat and Prep: Preheat oven to 350° and line a 12-cup muffin tin with cupcake liners.
  2. Make Cupcake Batter and Bake: In a large bowl, prepare cupcake batter according to package directions. Fill half the muffin tin with batter, then place a piece of cheesecake in the center. Cover with more batter and bake for 25 minutes. Let cool completely.
  3. Make Frosting: Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt until light and fluffy. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
  4. Frost.
  5. Add Sprinkles.

Find it online: https://dailyfoodjournal.net/cheesecake-stuffed-cupcakes/