A cheesecake and self – frosting cupcakes
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieWhile it has always been my intention to religiously document all my baking projects, it sometimes happens that real life takes over and recipes and photos get buried in the deep recesses of my hard drive. I baked these cupcakes over a month ago and never got around to posting the recipe. Sad part is that I can’t even find the recipe. I do remember that I got it from a food blog although, in the original recipe, the frosting was a processed spread made of peanut butter and chocolate. I substituted pure chocolate.
And those are self-frosting cupcakes, mind you. The batter is poured into the muffin pans then a tablespoonful of melted chocolate is added at the top. The mixture is swirled with a toothpick to create that marbled look. When I find the recipe on which I based mine, I will make these cupcakes again and post the recipe along with some new photos.
This cheesecake, on the other hand, was made with Anchor cream cheese. It’s just a cheesecake like the ones I have baked before. The only difference is that I used a mixture of flour, butter and oatmeal for the crust. The browned surface is due to having allowed the cheesecake to cool inside the oven.
But there’s an even more important lesson I learned when I baked this cheesecake — never ever use Anchor cream cheese again. See, I tried to economize. Anchor cream cheese is cheaper than the Philadelphia brand which is what I have always used for baking my cheesecakes. I took a chance on the Anchor brand and regretted it as soon as I tried mixing the cream cheese with the cream and eggs.
My goodness, despite having allowed it to warm to room temperature, the cheese didn’t soften. The best word to describe the texture of the cheese was crumbly. After what seemed to me to be a very long time in the mixer, there were still small pieces of cheese that stubbornly refused to blend in with the cream and eggs.
The nice thing about having a food blog is that even lessons-learned-the-hard-way in the kitchen can become very useful blog entries as my mistakes can help readers not to fall into the same trap. So, there, bake your cheesecake but not with Anchor cream cheese. 
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[...] the same technique be used using melted chocolate? I did that once (see the photo) but the chocolate hardened as it cooled. The cupcakes were great while warm but not after they had [...]
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[...] first time I made self-frosting cupcakes, I used melted chocolate. And I wasn’t able to document the recipe. I did remember, however, [...]
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hi connie! Great blog! I’ve been an avid follower of your blog since i’ve found it this year
….sayang nga ngayon lang, buti na lng may archives.
I love to try your cupcakes, but i have this problem everytime i bake cupcakes. The shape of mine doesn’t look as perfect as yours. It creates a big crack on the top of my cupcakes, and sometimes creates an uneven “dome shape”. I hope you can help me to deal with this…i am quite disappointed with my cupcakes kaya i’m cheating by putting icing on top. :p
Thanks in advance!
muffins and butter-type cupcakes normally have cracked tops, bang.
one time i was greenhills tapos i need to buy something from the grocery. so punta ako unimart then i noticed na mas mura ng unti sa unimart… sharing lang… atska po pala try using magnolia’s cream cheese if you’re looking for cheaper alternative… kasi cheaper ng 10 pesos (or more) sa philadelphia..
Oooooooooohhhh! My daughter is going to love this! Looks really good
It may actually taste like her black bottom cup cake from Starbucks. Thanks for the post Ate Connie.
Vennis, wow, that was where I got the idea. I just couldn’t remember the name of the site afterwards. I used chocolate because I didn’t know what Nutella was. Thanks!
Hi Ms. Connie,
Would like to know as to when you’ll be publishing your ‘cheesecake & self-frosting cupcakes…can’t wait to try it, lalo na ‘yung cupcake w/ swirled chocolate…Thank you and more power!
Hi! I used to visit your website every night to check if I can already try this recipe…hmmmm…
Connie, I’m more of a lurker than a poster. I like to try out recipes without ever commenting (terrible, I know.) But please – I IMPLORE you – find this recipe! I’m dying to make this one! I’m even posting!
I’ve been checking back for days and days.
Jing & Elissa: patience, patience…
Thanks Connie for sharing with us your experience, *input ogz input*
I googled self-frosting cupcakes and nutella and several blogs were listed that has the recipe for the cupcakes. Just sharing.
Ms. Connie,
So, it isn’t only me who noticed that about Anchor cream cheese.
I read somewhere that the dome on cupcakes is actually caused by overmixing or overbeating the batter. Maybe you could try mixing the batter just until the ingredients are incorporated and see if that gives you a flat-topped cupcake. Hope this helps. Cheers!