Cheesecake Stuffed Chocolate Cupcakes

Deep fudgy chocolate cupcakes with a cheesecake center and cream cheese frosting!

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: makes approx. 24 cupcakes

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Cheesecake Stuffed Chocolate Cupcakes

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Ingredients

• 1 box chocolate cake mix
• 1 1/4 cups milk
• 3 eggs
• 1/2 cup oil

• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 6 oz chocolate chips

Chocolate Cream Cheese Frosting

• 12 ounces cream cheese, softened
• 3/4 cup unsalted butter, softened
• 3 1/2 cups powdered sugar
• 2/3 cup dutch-process cocoa powder
• 1 tsp vanilla
• 1-2 Tablespoon milk
• pinch salt

Instructions

Cupcakes

1. Preheat the oven to 350 degrees. Line a cupcake pan with liners.
2. Mix chocolate cake mix with milk, oil and eggs until combined.
3. Place 1 Tbsp of mix in each of the cupcake liners.
4. Mix together the 8 ounces softened cream cheese, sugar and egg.
5. Add the chocolate chips and mix until combined.
6. Place 1 Tbsp of cream cheese mixture in the center of the chocolate batter.
7. Cover with 1 Tbsp of remaining chocolate batter.
8. Bake 15 minutes or until a toothpick comes out clean.
9. Remove from oven and cool on cooling rack.

Frosting

1. In a stand mixer fitted with a paddle attachment, beat the 12 ounces softened cream cheese until smooth.
2. Beat in butter until combined.
3. Add powdered sugar, cocoa powder, vanilla, salt and 1 Tbsp milk.
4. Mix slowly until combined.
5. Beat medium speed until creamy, add 1 more Tbsp milk to thin out if needed.
6. Pipe onto cooled cupcakes.

Mix chocolate cake mix, with milk, eggs and oil until combined.

In a separate bowl, combine cream cheese, egg and sugar.

Add chocolate chips and mix until combined. I used mini-semi-sweet chocolate chips, but you can use whatever you choose.

Place 1 Tbsp of the chocolate batter in each liner, followed by 1 Tbsp of cream cheese mixture in the center of each.

Top with 1 more Tbsp of the chocolate batter.

Bake in a 350 degree oven for 15 minutes. Remove from pan and cool.

To make the frosting, start by beating the softened cream cheese until smooth in the stand mixer.

Add softened butter and mix until creamy.

Add powdered sugar, cocoa powder, vanilla, salt and 1 Tbsp of milk. Slowly start mixer so you don’t end up wearing the ingredients. Mix until smooth and creamy, you can add an additional 1 Tbsp of milk to thin the frosting if you need to.

Dutch process cocoa powder always makes a deeper flavor. If you can’t find any, you can always order it here. Ghirardelli Unsweetened Dutch Process Cocoa Pouch, 8 Ounce, Brown, Dark Chocolate

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Chewy Chocolate Mint Cookies

If you are on team “chewy cookie” then these are for you. Rich deep chocolate and just the right amount of mint.

• Prep Time: 20 minutes
• Cook Time: 8 minutes per batch
• Total Time: 50 minutes
• Servings: makes approx. 60 cookies

I sometimes use affiliate links in my content for products that I use. This won’t cost you anything but helps to offset the recipe costs, as an Amazon Associate I earn from qualifying purchases.

Chewy Chocolate Mint Cookies

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Ingredients

• 1 1/4 cup butter, softened
• 2 cups sugar
• 2 eggs
• 2 tsp vanilla
• 2 cups flour
• 3/4 cup dutch processed cocoa
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate mint chips or pieces plus a little for garnish

Instructions

1. Preheat the oven to 350 degrees.
2. In a large bowl, cream butter and sugar until fluffy.
3. Add eggs and vanilla, mix until combined.
4. In a medium bowl whisk together the flour, cocoa, baking soda and salt.
5. Slowly add flour mixture blending well.
6. Mix in chocolate mint pieces by hand.
7. Drop by tablespoon on ungreased cookie sheet.
8. Place several chocolate mint pieces on top of cookie.
9. Bake 8 minutes at 350 degrees. Do not overbake.
10. Let cool on cookie sheet approx 4 minutes before removing to cooling rack.

Cream together the softened butter and sugar.

Add egg and vanilla and mix until combined.

In medium bowl whisk together the flour, cocoa, baking soda and salt.

Dutch processed cocoa powder will result in a deeper, richer chocolate flavor. If your local grocery store doesn’t carry any, you can order it here: Ghirardelli Unsweetened Dutch Process Cocoa Pouch, 8 Ounce, Brown, Dark Chocolate

I am usually not a fan of more specialty ingredients but it really makes the difference in these cookies.

Add the chocolate mint pieces and combine by hand. The batter will be very fudgy and thick.

Drop by tablespoon on the cookie sheet. I use my cookie scoop to make sure they are all even sized. It is one of my favorite tools, if you don’t have one, you can order one by clicking here: OXO Good Grips Medium Cookie Scoop

Bake for 8 minutes in a 350 degree oven. I rotate by placing the sheet on the bottom rack for 4 minutes then move to the top rack for 4 minutes for even cooking.

Remove from oven and let cool about 4 minutes before removing from pan to a cooling rack. They are so chewy if you remove them right away they will tear.

These are the cookies dreams are made of!

Chocolate Chip Pecan Pie Bars

These bars are so easy, you will be able to say yes to Pecan Pie anytime you want!

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 65 minutes
• Servings: makes approx. 24 bars

Chocolate Chip Pecan Pie Bars

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Ingredients

• 1/2 cup butter
• 2/3 cup brown sugar
• 2 egg yolks
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda

Topping

• 1/4 cup butter melted, cooled
• 4 eggs, beaten
• 1 cup corn syrup
• 1 tsp vanilla
• 1 cup chocolate chips
• 1 1/2 cup chopped pecans

Instructions

Bar Dough

1. Preheat the oven to 350 degrees.
2. Cream butter and sugar.
3. Beat in egg yoks and vanilla.
4. Combine flour, baking powder, salt and baking soda, gradually add until crumbly.
5. Pat into 13 x 9 in greased baking pan.
6. Bake at 350 degrees for 12-14 minutes.
7. Remove from oven and cool.

Topping

1. Combine melted and cooled butter, corn syrup, beaten eggs and vanilla.
2. Stir in chocolate chips and pecans.
3. Pour over cooled crust.
4. Bake for 350 degrees for 25-30 minutes.
5. Remove from oven and cool before cutting.

Cream butter and brown sugar, add egg yolks and vanilla and mix well.

Add flour, baking powder, salt and baking soda. Mix until crumbly.

The dough will be crumbly like this.

Press the dough into the 13×9 greased baking pan and bake for 12-14 minutes.

While the crust is cooling, combine melted and cooled butter, beaten eggs, corn syrup and vanilla.

Stir in chocolate chips and chopped pecan pieces.

Pour mixture over the cooled crust and bake at 350 degrees for 25-30 minutes. Remove from oven and cool before cutting.

Crazy Cocoa Cookies

These cookies are so much fun with a cocoa cereal surprise!

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: makes approx. 48 cookies

Crazy Cocoa Cookies

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Ingredients

• 3/4 cup butter, softened
• 1 1/4 cup brown sugar
• 2 Tbsp milk
• 1 egg
• 1 Tbsp vanilla
• 1 3/4 cup all purpose flour
• 1/4 tsp salt
• 3/4 tsp baking soda
• 1 cup chocolate chips
• 1 cup cocoa crisp cereal

Instructions

1. Preheat the oven to 350 degrees.
2. Cream butter and brown sugar.
3. Add milk, egg and vanilla and beat until combined.
4. In a medium bowl combine the flour, salt and baking soda.
5. Slowly add flour mixture blending well.
6. Mix in chocolate chips and cereal by hand.
7. Drop by tablespoon on ungreased cookie sheet.
8. Bake 10 minutes at 350 degrees until golden.

Cream together the softened butter and brown sugar.

Add the milk, egg and vanilla and mix until combined.

In medium bowl combine the flour, salt and baking soda.

Add the chocolate chips and the cocoa cereal.

Drop by tablespoon on the cookie sheet. I use my cookie scoop to make sure they are all even sized.

Bake for 10 minutes in a 350 degree oven

Remove from cookie pan and cool.

Caramel Layer Chocolate Squares

Deep fudgy chocolate, caramel, walnuts, what’s not to love!

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: makes approx. 24 bars

Caramel Layer Chocolate Squares

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Ingredients

• 11 oz caramel bits
• 5 oz. evaporated milk
• 1 box German chocolate cake mix
• 3/4 cup butter, melted
• 1 cup chopped nuts
• 1 cup chocolate chips

Instructions

Bar Dough

1. Preheat the oven to 350 degrees.
2. Melt caramels with 1/3 cup of evaporated milk in a saucepan over medium heat.
3. Combine cake mix, butter, nuts and the remainder of the evaporated milk.
4. Divide dough and press 2/3 of the dough in the bottom of a 13×9 greased baking pan.
5. Bake for 6-8 minutes.
6. Sprinkle dough with chocolate chips.
7. Pour caramel mixture over chocolate chips in ribbons.
8. Piece rest of remaining dough mixture over the caramel.
9. Bake 15-18 minutes.
10. Remove from oven and cool before cutting.

Melt the caramel bits with 1/3 cup of the evaporated milk in a sauce pan over medium heat.

Combine the cake mix, melted butter, nuts and remaining evaporated milk together. I used walnuts today, but your could easily swap out for pecans.

The dough will be very fudgy looking. Divide 2/3 dough out to press into pan.

Press the dough into the 13×9 greased baking pan and bake for 6-8 minutes.

Sprinkle cooked dough with 1 cup of chocolate chips. My family prefers milk chocolate chips, but semi-sweet would work just as well.

Pour over the caramel mixture in ribbons.

Piece the remaining batter over the caramel. Bake for 15-18 minutes in a 350 degree oven.

Let cool before cutting. Pour yourself a glass of milk and enjoy!

Lasagna

Easy family meal for any night of the week!

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 1/2 hours
• Servings: makes approx. 15 servings

Lasagna

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Ingredients

• 1 lb ground beef
• 1 tsp minced garlic
• 5 oz. can tomato paste
• 1/5 oz spaghetti sauce seasoning packet
• 9 lasagna noodles, cooked al dente
• 3 cups mozzarella cheese shredded

Cheese Filling

• 16 oz low-fat cottage cheese
• 15 oz reduced fat ricotta cheese
• 1 large egg
• 1 cup mozzarella cheese shredded

Instructions

Lasagna

1. Preheat the oven to 375 degrees.
2. Boil 9 lasagna noodles to al dente.
3. Over medium high heat, brown ground beef, breaking it into small pieces until brown.
4. Add garlic and sauté another minute.
5. Add tomato sauce, and seasoning packet and 3 cans of water.
6. Turn to medium low heat and and cook until thickened.
7. In a separate bowl, mix cottage cheese, ricotta, 1 cup mozzarella cheese and egg.
8. To assemble: add 1/2 cup meat sauce to the bottom of a greased 9×13 baking dish. Add three lasagna noodles. Spread 1/3 of remaining meat sauce, sprinkle with 1 cup mozzarella cheese and half of the cheese filling. Repeat with three noodles, 1/3 meat sauce, 1 cup mozzarella, and second half of cheese filling. End with last three noodles, 1/3 meat sauce, 1 cup mozzarella.
9. Cover with tin foil and baked 45 minutes.
10. Remove the foil and broil for an additional 5 minutes.
11. Remove from oven and sit about 15 minutes. (perfect time to drop in the garlic bread)

Simple meat sauce with ground beef, garlic, tomato paste, spaghetti seasoning packet and water.

Cheese filling layer with cottage cheese, ricotta cheese, egg and mozzarella cheese.

First layer, noodles, 1/3 meat sauce, 1 cup mozzarella and 1/2 cheese filling.

Repeat until you are ready to go in the oven for 45 minutes at 370 degrees.

Perfect out of the oven!

Cheesiest Potatoes

There is no such thing as too much cheese in Wisconsin!

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 65 minutes
• Servings: makes approx. 18

Cheesiest Potatoes

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Ingredients

• 1/4 cup butter melted
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 can cream of chicken soup
• 1 tsp onion powder
• 1 tsp salt
• 2 cups shredded cheddar cheese
• 28 oz potatoes o’brien

Instructions

1. Preheat the oven to 375 degrees.
2. In a bowl, beat together the melted butter, cream cheese, sour cream, cream of chicken, onion powder and salt.
3. Add 1 1/ cups shredded cheese and the potatoes.
4. Spread into a greased 13×9 baking pan.
5. Sprinkle with remaining cheese.
6. Bake covered for 45 minutes, remove foil and bake for 5 additional minutes.

Combine all the ingredients and spread into a 13×9 baking pan. I like using the potatoes o’brien because it comes with little bits of onion and peppers which adds flavor and saves on prep time.

Sprinkle that last remaining half cup cheese on top and into the oven it goes for 45 minutes with foil, remove the foil for an additional 5 minutes of baking time.

Spanish Peanut Bars

This sweet and salty mix satisfies every craving!

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: makes 24 big bars

Spanish Peanut Bars

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Ingredients

• 1 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 tsp vanilla
• 2 egg yolks
• 1 Tbsp water
• 2 cups flour
• 1/4 tsp salt
• 1 tsp baking soda
• 2 egg whites
• 1/4 cup brown sugar
• 1 cup chocolate chips
• 1 1/2 cup Spanish peanuts

Instructions

Bar Dough

1. Preheat the oven to 350 degrees.
2. Cream butter and sugars.
3. Add vanilla, water and egg yolks.
4. Combine four, baking soda, and salt, add to the butter and sugars mixture.
5. Press into 15×10 in ungreased jelly roll pan.
6. Sprinkle with chocolate chips.

Topping

1. Beat egg whites until stiff. Add brown sugar and mix until combined.
2. Spread mixture over chocolate chips.
3. Sprinkle with Spanish peanuts.
4. Cook until melted and smooth.
5. Bake at 350 degrees for 25 minutes.
6. Remove from oven and cool before cutting.

Cream butter and sugars.

Add vanilla, water and egg yolks. *Save the whites for later in the recipe

Combine flour, salt and baking soda in a small bowl. Add to the butter and sugar mixture and mix until combined.

Press the dough into the 15×10 ungreased jelly roll pan.

Sprinkle the crust with the chocolate chips. I use milk chocolate, but semi-sweet works just as good.

Beat the egg whites to stiff peaks.

Crumble in the brown sugar and mix until combined. Spread the meringue over the chocolate chips.

Sprinkle with Spanish peanuts. I find these in the snack peanut aisle at our grocery store.

Bake in a 350 degree oven for 25 minutes.

Cereal Treat Bars

I have never met a person who didn’t absolutely love these bars, they have something for everyone!

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Servings: makes approx. 24 bars

Cereal Treat Bars

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Ingredients

• 1/2 cup butter
• 2/3 cup brown sugar
• 2 egg yolks
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 3 cups mini-marshmallows

Topping

• 2/3 cup corn syrup
• 1/4 cup butter
• 10 oz. bag peanut butter chips
• 2 cups rice krispies cereal
• 1 cup m&m’s

Instructions

Bar Dough

1. Preheat the oven to 350 degrees.
2. Cream butter and sugar.
3. Beat in egg yoks and vanilla.
4. Combine four, baking powder, salt and baking soda, gradually add until crumbly.
5. Pat into 13 x 9 in greased baking pan.
6. Bake at 350 degrees for 12-14 minutes.
7. Sprinkle with marshmallows and bake for another 3 minutes until marshmallows are poofed up.
8. Remove from oven and cool.

Topping

1. Combine corn syrup, butter and peanut butter chips in a saucepan over medium heat.
2. Cook until melted and smooth.
3. Remove from heat and add cereal.
4. Add m&m’s candies, stir until combined.
5. Spread over crust and cool until set.

Cream butter and brown sugar, add egg yolks and vanilla and mix well.

Add flour, baking powder, salt and baking soda. Mix until crumbly.

The dough will be crumbly like this.

Press the dough into the 13×9 greased baking pan and bake for 12-14 minutes.

Add the mini-marshmallows and then bake for another 3-4 minutes until the marshmallows are puffed up.

While the crust is cooling, it is time to start the topping. Mix the corn syrup, butter and peanut butter chips in a sauce pan over medium heat until smooth and creamy.

While the crust is cooling, it is time to start the topping. Mix the corn syrup, butter and peanut butter chips in a sauce pan over medium heat until smooth and creamy.

Mix the cereal and the m&m’s in and then spread over the marshmallows. Allow to cool and set up. Cut into 24 pieces and enjoy!

Spinach Dip Crescents

Perfect appetizer for any day of the week or guests!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: makes approx. 16

Spinach Dip Crescents

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Ingredients

• 12 oz chopped spinach, thawed and squeezed dry
• 6 oz cream cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1/2 cup grated parmesan cheese
• 1 cup finely grated mozzarella cheese
• 2 tubes of crescent rolls
• 1 tablespoons butter
• 1/2 teaspoon Italian seasoning

Instructions

Spinach Dip

1. Preheat the oven to 375 degrees.
2. In a bowl, beat together the spinach and cream cheese.
3. Add garlic, salt, onion powder, chili powder, pepper and Italian seasoning and beat to combine.
4. Add parmesan cheese and 1/2 of the mozzarella cheese and beat to combine.
5. Roll out crescent roll dough and place a heaping tablespoon on each crescent and spread out.
6. Sprinkle the other half of the cheese over the spinach dip.
7. Roll up into crescents.
8. Bake for 20 minutes or until golden brown.

Topping

1. Melt butter and add Italian seasoning, brush over breadsticks.

Mixture should be similar to this after all the ingredients are mixed.

Cover each crescent with a good heaping tablespoon of the mixture and then sprinkle with remaining cheese before rolling up.

These are amazing, no double dipping necessary!