Milk Chocolate Chip Cheesecake Cupcakes Recipe

Name: Milk Chocolate Chip Cheesecake Cupcakes Recipe | Recipes
Prep time: 30 min
Total time: 50 min
Yield: 24 cupcakes
Ingredients: 8 oz cream cheese, softened (250 g); 1/3 cup granulated sugar (75 mL); 1 egg; pinch salt; 1 1/2 cups HERSHEY'S CHIPITS Milk Chocolate Chips, divided (375 mL); 3 cups all-purpose flour (750 mL); 2 cups granulated sugar (500 mL); 2/3 cup HERSHEY'S Cocoa (150 mL); 2 tsps baking soda (10 mL); 1 tsp salt (5 mL); 2 cups water (500 mL); 2/3 cup vegetable oil (150 mL); 2 tbsps white vinegar (30 mL); 2 tsps vanilla extract (10 mL); 1/2 cup HERSHEY'S CHIPITS Milk Chocolate Chips (125 mL); 1/2 tsp vegetable shortening (do not use butter, margarine, spread or oil) (2 mL)

Details

Time: 50 minutes
Skill Level: Intermediate
Yields: 24 cupcakes

Cheesecake gets kicked up a notch with the addition of HERSHEY'S CHIPITS Milk Chocolate Chips. These smooth cupcakes are special enough for an elegant dinner.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 20 minutes

BAKE MODE:

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Ingredients

Filling:
8 oz

cream cheese, softened (250 g)
1/3 cup

granulated sugar (75 mL)
1

egg
salt
1 1/2 cups

HERSHEY'S CHIPITS Milk Chocolate Chips, divided (375 mL)
Batter:
3 cups

all-purpose flour (750 mL)
2 cups

granulated sugar (500 mL)
2/3 cup

HERSHEY'S Cocoa (150 mL)
2 tsps

baking soda (10 mL)
1 tsp

salt (5 mL)
2 cups

water (500 mL)
2/3 cup

vegetable oil (150 mL)
2 tbsps

white vinegar (30 mL)
2 tsps

vanilla extract (10 mL)
Drizzle:
1/2 cup

HERSHEY'S CHIPITS Milk Chocolate Chips (125 mL)
1/2 tsp

vegetable shortening (do not use butter, margarine, spread or oil) (2 mL)

Key Ingredients

HERSHEY'S CHIPITS Milk Chocolate Chips, 250g bag - Front of Package

Where to Buy

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

(2) Muffin Pans

Paper Baking Cups

Mixing Bowl

Mixer

Microwave-Safe Bowl

Microwave

Wire Rack

Preheat the oven to 350°F (180°C). Line 24 muffin cups with paper liners.

Filling: Beat cream cheese with sugar, egg and salt until smooth. Place 1/2 cup (125 mL) of the chips in a small microwave-safe bowl. Microwave on MEDIUM (50%) for 30 seconds; if needed, continue to microwave for 10 seconds at a time, stirring until chips are melted and smooth. Blend melted chips into cream cheese mixture. Stir in remaining chips and set aside.

Batter: Stir flour with sugar, cocoa, baking soda and salt in a mixing bowl until combined. Add water, oil, vinegar and vanilla; beat on medium speed for 2 minutes.

Divide batter between prepared muffin cups. Drop a spoonful of cream cheese mixture into the center of each cup. Bake for 20 to 25 minutes or until a wooden pick inserted into the cake portion comes out clean. Transfer cupcakes to a wire rack to cool completely.

Drizzle: Place chocolate chips and shortening in a small microwave-safe bowl. Microwave on MEDIUM (50%) for 30 seconds; if needed, continue to microwave for 10 seconds at a time, stirring until chips are melted and smooth. Drizzle over cupcakes. Let stand until set.

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