Chocolate Covered Strawberry Cheesecake Cupcakes


I know that it’s a really long title for just a little cupcake but believe me… these cheesecakes are worth the title. Sometimes, cheesecake can be intimidating to make, but these aren’t hard at all to make (and they taste amazing). So, let me get right to the point: you should seriously make these. They’re good. REALLY good.

For the cheesecake cupcakes (makes 24+):

  • 2 1/4 cups grahm cracker crumbs
  • 3 Tbsp. sugar
  • 6 Tbsp. butter, melted
  • 4 (8 oz.) pkg. cream cheese, softened
  • 1 1/2 cups sugar
  • 3 Tbsp. all-purpose flour
  • 4 eggs
  • 2 tsp. vanilla
  • 1/2 cup sour cream
  • 1/2 cup heavy cream

1. Preheat the oven to 350 degrees F. Line 24 cupcake tins with paper liners. 2. Whisk graham crackers with 3 tablespoons of sugar and melted butter. Divide into the cupcake tins (about a heaping tablespoon each). Press the mixture to form an even layer (I used the bottom of a small cup). Bake for 5 minutes. Allow to cool. 2. Mix the flour and 1 1/2 cups sugar together in a small bowl. Beat cream cheese in a different bowl and add flour mixture. Beat in eggs one at a time. Add vanilla, sour cream, and heavy cream and beat until just combined. Tap the bowl on the counter several times to remove bubbles. 3. Divide mixture into cupcake tins and bake for 20-22 minutes (the middle shouldn’t be completely firm, if the tops start to crack, that means the cheesecakes are over baking). 4. Refrigerate (overnight if possible) before serving. 

For topping:

  • Strawberries (8 medium?) 
  • Shortening (1 Tbsp?)
  • Chocolate chips (1 cup?)

1. Slice the strawberries into thin slices and place on top of the cheesecakes. 2. Microwave shortening and chocolate chips in a microwave safe bowl on high heat for 30 seconds. Stir. Repeat until the chocolate is completely melted. 3. Drizzle the chocolate on top of the strawberries and refrigerate.


Shamrock Shake Cupcakes


I don’t think I’m alone when I say that shamrock shakes are without a doubt the best part of St. Patrick’s Day. So, when I found a recipe that combined two of the best things ever (cupcakes and shamrock shakes), I was really excited to try it. I was completely amazed with the results. Somehow, I got the cupcakes to taste EXACTLY like shamrock shakes. These are not mint cupcakes. These are shamrock shake cupcakes. So, even though St. Patrick’s Day is over, you still need to make these cupcakes because it’ll be worth it, I promise.

For the cupcakes (makes 22):

  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup buttermilk
  • 1/4 cup milk
  • 1 tsp. mint extract
  • 1/2 cup shortening
  • 1 2/4 cups sugar
  • 1 tsp. vanilla
  • green food coloring

1. Preheat your oven to 350 degrees F. Line 22 cupcake tins with paper liners. 2. Mix buttermilk, milk, mint extract, and several drops of green food coloring in a bowl. In another bowl, stir together flour, baking powder, baking soda, and salt. Set aside. 3. In a large bowl, beat together shortening and sugar until light and fluffy. Beat in vanilla. Add egg whites one at a time. Alternate adding the flour mixture and the buttermilk mixture to the shortening mixture (you can add more food coloring, if needed). 4. Fill cupcake tins 2/3 full and bake for15-20 minutes. Let cool before frosting.

For the white chocolate mint frosting:

  • 6 oz. white baking chocolate, chopped
  • 1/3 cup whipping cream
  • 1 cup butter, softened
  • 2 cups powdered sugar
  • 1/2 tsp. mint extract
  • cornstarch, if needed

1. Place white chocolate in a large bowl, pour boiling whipping cream over it and let it sit for about 5 minutes. Stir until melted (I had to put it in the microwave to let it melt completely). 2. Refrigerate white chocolate mixture for about 10-15 minutes. 3. Beat in butter, powdered sugar, and mint (and cornstarch if you need to thicken the frosting). Frost your cupcakes, and enjoy!