Red Velvet Cheesecake Cupcakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A taste of heaven is what most everyone that tries these cupcakes says. Ingredients:
16 chocolate cookies (i use girl scout thin mint cookies) |
20 ounces light cream cheese (2 1/2 8oz packages) |
1 cup granulated sugar |
1/4 cup unsweetened cocoa powder |
2 teaspoons vanilla |
2 tablespoons red food coloring |
3 eggs |
8 ounces cool whip lite |
Directions:
1. Heat oven to 350 degrees F. Place foil baking cups in a regular size muffin tin and put 1 cookie in the bottom of each cup.
2. In a large bowl beat softened cream cheese with an electric mixer until smooth, add 1 cup of sugar, 1/4 cup unsweetened cocoa powder until fluffly. Add the eggs 1 at a time, 2 teaspoons vanilla, and food coloring until well blended. Divide between the 16 cups evenly until mostly full.
3. Bake 20 to 25 minutes until the centers are firm, allow to cool for 15 minutes and remove from muffin tin. Cover and refrigerate in foil cup for at least 1 hour. The centers will fall, so remove foil cup and put 2 tablespoons of Cool Whip in the middle just before serving.
4. Keep any leftovers sealed in the refrigerator (Yeah Right!).
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