Frosted Chocolate Cheesecake Cupcakes
Yields: 18 cupcakes
  • 8-ounce block Neufachtel cream cheese (1/3 less fat), room temperature
  • 1 egg
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (I used Ghirardelli 60% Cacao Baking chips)
  • 1½ cups all-purpose flour
  • 1 cup brown sugar, packed
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt (optional)
  • 1 cup water
  • ⅓ cup canola oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
  • ½ cup (1 stick) unsalted butter
  • ⅔ cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • ⅓ cup milk (I use skim)
  • 1 teaspoon vanilla extract
  • 18 Ghirardelli Valentine's Day Impressions Chocolate, unwrapped
  1. Prepare filling: In a small bowl, beat cream cheese, egg, sugar, and vanilla until smooth. Stir in chocolate chips and set aside.
  2. Preheat oven to 350F degrees. Line 18 muffin cups with paper liners and set aside.
  3. For the CAKE: In a large bowl, whisk together flour, sugar, cocoa and baking powder.
  4. In a small bowl, stir water, oil, vinegar and vanilla until combined. (Note: I just mix everything in my liquid measuring less dish to wash).
  5. Add liquid mixture to dry ingredients and fold gently until well blended.
  6. Divide cake batter evenly among prepared muffin cups. Then divide the filling evenly over cake batter by spooning a dollop of the cream cheese filling over the cake batter.
  7. Bake for 20 to 25 minutes, or until cake is set. Let cool in pan for 5 minutes and then transfer to a wire rack to cool completely.
  8. For the FROSTING: melt butter and then stir in cocoa powder until combined. Using an electric mixer, alternately beat in powdered sugar and wine until desired frosting consistency. Stir in vanilla extract. Pipe over cooled cupcakes.
  9. DECORATE: Top each frosted cupcakes with a Ghirardelli Valentine's Day Impressions Chocolate, making sure to press the candy into the frosting to it stays up. (Note: After this step, I put the cupcakes in the refrigerator for 10-15 minutes to set the frosting and secure the candy)
Recipe by Alida's Kitchen at