Mini-Desserts for a Big Event

Dessert Tray

I love small desserts.  They are the perfect excuse to eat more than one, and the variety is indulgent without packing on the pounds.  So, for special occasions, I sometimes convert full-sized cupcake recipes (or cakes and coffeecakes) to mini-form.

Especially nice for brunches or luncheons, mini-desserts are light and refreshing where larger items might feel heavy.  For my stepfather’s 80^th birthday brunch, I did a dessert tray with mini-chocolate cheesecakes and mint frosted brownies.   I have carried the cupcake recipe around with me since my first job in the 80’s when a coworker shared the treats and it has been well-received at many events.

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Cheesecake Filled Cupcakes

Cupcakes Ingredients

• 1 1/2 cup flour
• 1 cup sugar
• 1/4 cup cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1 tbsp vinegar
• 1/3 cup oil
• 1 tsp vanilla

Filling Ingredients

• 8 oz cream cheese
• 1 egg
• 1/3 cup sugar
• 6 oz chocolate chips (use mini-chips if making mini-cupcakes)

Topping

• Chopped walnuts
• Granulated sugar

Directions

• Blend cupcake ingredients in one bowl
• Blend filling ingredients in another bowl

Cheesecake Filled Cupcake Ingredients

• Fill cupcake cups 1/3 full with cupcake batter.
• Drop generous spoonful of filling on each cupcake, then sprinkle with sugar and chopped nuts.

Making Cheesecake Filled Cupcakes

• Bake at 350 for 30-35 minutes for full sized cupcakes, approximately 25 minutes for minis.

Cheesecake Filled Cupcake

I should mention that the cupcakes freeze beautifully—great for party organization strategies

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