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 80th 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.
Cheesecake Filled Cupcakes
- 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
- 8 oz cream cheese
- 1 egg
- 1/3 cup sugar
- 6 oz chocolate chips (use mini-chips if making mini-cupcakes)
- Chopped walnuts
- Granulated sugar
- Blend cupcake ingredients in one bowl
- Blend filling ingredients in another bowl
- Fill cupcake cups 1/3 full with cupcake batter.
- Drop generous spoonful of filling on each cupcake, then sprinkle with sugar and chopped nuts.
- Bake at 350 for 30-35 minutes for full sized cupcakes, approximately 25 minutes for minis.
I should mention that the cupcakes freeze beautifully—great for party organization strategies
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