CHEESECAKE AND DARK CHOCOLATE CUPCAKES FROM TANYA BAKES
October 02, 2016
Sometimes weekends are just meant for lazy, relaxing days around the house and that is exactly what we chose to do this weekend. Of course, those kinds of weekends always require a bit of delicious baking and then gorging on your fresh treats!
We had a quick flick though Tanya Bakes to look at what we could make, and after drooling over every single page we decided to go for her 'Cheesecake and dark chocolate cupcakes'. Like us, I'm sure that many of you would absolutely love this book, which you can buy here on Amazon. Tanya has also made a few of the recipes already on her YouTube channel so you could check those out here or on her blog here.
These cupcakes are a perfect mix of a dark and delicious chocolate cake and a yummy chocolate chip baked cheesecake. They are gorgeous! We made these late Saturday afternoon and I'm not sure that they will actually make it through to the end of the weekend.
So, here is how to make Tanya Burrs cheesecake and dark chocolate cupcakes...
Ingredients:
For the cupcake...
50g softened butter
180g caster sugar
1 egg
splash of vanilla extract
60g cocoa powder
100g plain flour
2tsp baking powder
50g milk chocolate chips
160ml milk
For the cheesecake filling...
250g cream cheese
100g caster sugar
2 large eggs
1tsp sea salt
1tsp vanilla extract
50g dark chocolate chips
For the buttercream...
500g icing sugar
250g slightly salted, softened butter
½tsp vanilla extract
For decoration...
chocolate shaving/chocolate chips
Preheat the oven to 200°C/180°C Fan/Gas mark 6 (Tanyas book says 180°C/Gas mark 4 but we just used the oven as we usually would which is 180°C fan assisted so we are a bit confused by that?) Line a 12-hole muffin tray with cupcake cases.
Make the cheesecake filling by mixing together the cream cheese and caster sugar in a bowl. Then add in the eggs, one at a time. Stir in the sea salt, vanilla and dark chocolate chips, the set aside.
For the cupcakes, in a bowl cream together the butter and caster sugar until light and fluffy. Mix in the egg and vanilla extract, then fold in the cocoa powder, flour, baking powder and milk chocolate chips. Add in the milk and mix to form a smooth batter.
Put a tablespoon of the cheesecake filling into each cupcake case, followed by the cupcake batter, until they are all around three-quarters full. Bake for 20 minutes then transfer onto a wire rack to cool.
Make the buttercream by combining the icing sugar, butter and vanilla until smooth.
Pipe onto the cooled cupcakes however you would like and decorate with chocolate shavings or your leftover chocolate chips.
Pipe onto the cooled cupcakes however you would like and decorate with chocolate shavings or your leftover chocolate chips.
We are in love with these cheesecake cupcakes and to be honest we can't stop thinking about them and just want to eat them all. The chocolate cake is so dark and delicious and that mixed with cheesecake is divine!
They make a yummy dessert-like cupcake as well as just a snacky cupcake. These may well make it into our list of regular bakes, that is after we have tried all of the other recipes in Tanya Bakes!
Thank you so much for reading this post!
We hope you enjoyed it, please let us know if you are going to give them a try!
We are super excited by the start of October, because this means the start of Halloween and Autumn inspired bakes. Please leave a comment if there are any recipes you would like us to try!
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See you soon,
Love, Antonia and Imogen x
