Chocolate Chip Cream Cheese Cups

Introduction

A partial layer of semi-sweet chocolate chips melts into a firm, crunchy base under a simple cream cheese batter. These bake in about 15 minutes and work well when you need a small dessert you can chill, transport, and portion easily.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 12

Ingredients

• 1 lb (450 g) cream cheese
• 2 eggs
• ¾ cups (180 g) granulated sugar
• Semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (180°C).
2. Soften the cream cheese in the microwave in a bowl. Thirty seconds on a medium setting should be sufficient.
3. Combine the cream cheese, eggs, and sugar.
4. Line the pan with the papers.
5. Put chocolate chips in the bottom of the cupcake papers, making less than a full layer; do not completely cover the bottom of the papers.
6. Fill the cups with the cream cheese mixture, then place into the oven.
7. Bake for about 15 minutes. The chocolate will melt and create a bottom to your cakes, but part of that chocolate will also bubble up through the cream cheese for an added effect.
8. Remove and allow to cool for 20 minutes, until the chocolate hardens on the bottom and becomes crunchy.

Variations

• Swap the semi-sweet chocolate chips for dark chocolate chips if you want a less sweet, more pronounced chocolate base.
• Use milk chocolate chips in place of the semi-sweet chocolate chips for a softer, sweeter bottom layer.
• Reduce the granulated sugar slightly if you want the cream cheese flavor to come through more clearly and the finished cups to taste less dessert-sweet.
• Use mini muffin papers instead of standard cupcake papers for smaller portions with a higher chocolate-to-filling ratio; start checking for doneness earlier.

Tips for Success

• Microwave the cream cheese only until softened; if it gets hot, the mixture can turn loose and harder to portion cleanly.
• Keep the chocolate chips to less than a full layer as directed, or the chocolate base can overpower the cream cheese filling.
• Fill the cupcake papers evenly so the cups bake at the same rate.
• After about 15 minutes, look for mostly set tops with a slight wobble in the center rather than a wet surface.
• Cool the cups for the full 20 minutes so the chocolate base hardens and turns crunchy before you remove or serve them.

Storage and Reheating

Store the cooled cups in an airtight container in the fridge for up to 4 days. If you need to stack them, separate layers with parchment paper so the tops stay intact.

For longer storage, freeze them in a single layer until firm, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge.

These are better chilled or at room temperature than reheated. If you want to take the chill off, leave them on the counter for 15 to 20 minutes; avoid the microwave, which softens the chocolate base and can make the filling greasy.

FAQ

Do I need to use full-fat cream cheese?

Full-fat block cream cheese gives you the firmest set and the smoothest texture. Lower-fat versions will work, but the cups will be softer.

How do you know when the cups are done?

The tops should look set and no longer liquid, with a slight jiggle in the center. They continue to firm up as they cool.

Can you make these without cupcake papers?

You can, but removal is harder once the chocolate bottom hardens. Papers make it much easier to lift the cups out cleanly.

Can you use a different kind of chocolate chip?

Yes. Dark chocolate makes the base less sweet, while milk chocolate makes it sweeter and a little softer once cooled.