I decided to make them as mini cupcakes instead of full size ones so they became the perfect bit size treats. The original recipe also called for mini chocolate chips which I did not use. Aside from those two small changes I followed the recipe exactly and because of that will not be posting it here. I will however share some of the pictures I took of the process and a couple of tricks for cupcakes that I learned along the way.
|Something about seeing all of the ingredients laid out on the counter together makes me really happy.|
|This becomes the cheesecake filling and while it doesn't look like much really is quite perfect.|
|On we go with the chocolate cake aspect|
|OK, I admit that one of the reasons for mini cupcakes was that I had lots of fun liners to choose from and was all out of regular liners.|
|In goes the cake batter.|
|Followed by dollops of cheesecake filling.|
|And they come out looking absolutely perfect!|
|I was so proud of myself!|
I don't bake cupcakes often or for that matter mini cupcakes so there were a couple of things I found myself looking up or experimenting with along the way.
Tips & Tricks
- To keep cupcake liners as clean as the ones pictured above spray them well with a non-stick spray after you've placed them in your cupcake tin. Be aware of the force of the spray as some of my liners were shot out of the tin as I sprayed. :)
- To alter any regular cupcake recipe to mini cupcakes keep the baking temperature the same and simply alter the time. Most sites I found online suggested you begin checking them between 8 and 10 minutes with some recipes taking as long as 12. Mine were in for closer to 12 minutes but your oven will have a significant say in that.
- With a cupcake like this with a filling in the center you only need to stick a toothpick along the cake edge to make sure they are done.
Now go find a recipe you've been meaning to try and make it small, give them away, enjoy your treat!
Thanks for reading and happy baking!