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| 6 Oz. | Cream Cheese, softened |
| 1/4 Cup | Granulated Sugar |
| 1 | Egg (large) |
| 1/8 Tsp. | Salt |
| 3 Oz. | Swiss White Chocolate, finely chopped |
| 4 Oz. | Bittersweet Chocolate, coarsely chopped |
| 1 1/2 Cups | All-Purpose Flour |
| 1 Tsp. | Baking Soda |
| 1/2 Tsp | Salt |
| 1/2 Cup | Granulated Sugar |
| 1/3 Cup | Vegetable Oil |
| 1 | Egg (large) |
| 1 Tsp. | Vanilla Extract |
| 1 Cup | Strong Black Coffee, cooled |
| - | Confectioners' Sugar |
| - | Cherries |
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| 1. |
Make the cheesecake filling: In a small bowl, using a hand-held electric mixer, combine the cream cheese, sugar, egg and salt. Over low speed, beat until creamy. Using a wooden spoon stir in the chopped white chocolate. Set aside. |
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| 2. |
Make the cupcakes: Position a rack in the center of the oven and preheat to 350 degrees(F). Line 16 muffin cups with paper baking cups and set aside. |
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| 3. |
Place the bittersweet chocolate in a small bowl and melt according to the directions in the Chocolate Key. |
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| 4. |
In a medium bowl sift together the flour, baking soda and salt. Stir with a wire whisk to combine. Set aside. |
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| 5. |
In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, combine the sugar, vegetable oil, egg, and vanilla extract; beat well. Using a wooden spoon, stir in the melted chocolate. Gradually add the flour mixture alternately with the coffee. Using a rubber spatula, scrape down the sides of the bowl and stir to mix well. |
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| 6. |
To serve: Just before serving, lightly dust the tops of the pastries with confectioners' sugar and garnish with a cherry. |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Cakes
Bake Time:
Servings:
Prep. Time: 1 Hour
Utensils:
Notes: |
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