Cheesecake Cupcake Recipe

Ingredients:

1 stick Butter

½ cups Chocolate Chips

12 ounces, weight Dark Chocolate Bar, Chopped

1-½ cup Flour

¼ cups Unsweetened Cocoa Powder

1-½ teaspoon Baking Powder

¼ teaspoons Salt

1-¼ cup Light Brown Sugar

3 whole Eggs

1-½ teaspoon Vanilla Extract

12 whole Marshmallows

12 whole Bite Size Heath Bars

Preparation;

In a medium saucepan over low heat, melt the butter, chocolate chips and chopped chocolate, stirring frequently. Remove from heat once melted. Let it cool for 15 minutes.

In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.

In a mixing bowl using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 3 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.

Preheat oven to 325 F. Spray two baking sheets with non-stick spray.

Using an ice cream scoop, scoop the dough and place on the baking sheets. Arrange them about 2 inches apart on each cookie sheet. They will flatten during baking. Bake until the tops of the cookies crack, about 12 minutes.

Cut the marshmallows in half horizontally. Cut the Heath Bars in half as well. Pair 1/2 of a marshmallow and 1/2 of a Heath Bar and gently smash to combine. Repeat until you’ve combined them all.

Remove the cookie sheets from the oven; gently press a Heath Bar/marshmallow (Heath Bar should be hidden underneath the marshmallow) into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Remove from oven.

Allow cookies to cool a few minutes and then transfer to cooling racks to cool .and serve.

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