Recipe courtesy of Crystal Jones

Diamonds and Salted Caramel Are a Girl's Best Friend Cheesecake Cupcake

  • Level: Intermediate
  • Total: 2 hr (includes cooling time)
  • Active: 55 min
  • Yield: 36 mini cupcakes
Share This Recipe

Ingredients

Vanilla Bean Cupcake:

Salted Caramel:

Salted Caramel Cheesecake:

Vanilla Bean Mascarpone Frosting:

Directions

  1. Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
  2. For the vanilla bean cupcake: In a small bowl, combine the self-rising and all-purpose flours. Set aside.
  3. Using a stand mixer with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy. Beat in the egg. Add the flour mixture in two parts, alternating with the milk and vanilla extract, and mix until well blended. Fold in the vanilla bean paste.
  4. For the salted caramel: Cook the sugar in a medium saucepan over medium heat, whisking it occasionally as it melts, until it turns a deep amber color. Add the butter and stir until melted. Add the heavy cream and whisk until the caramel is smooth. Remove from the heat and let cool in a glass bowl. Add the fleur de sel.
  5. For the salted caramel cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes. Mix in a third of the salted caramel.
  6. Layer the cupcake liners with some of the vanilla bean cupcake batter first. Add a drizzle of the salted caramel (not too much) before adding a layer of the salted caramel cheesecake batter. Fill the liners with both batters about three-quarters full because the cupcakes will rise. (Depending on your layering technique, you may have more of one batter than the other. You can always make straight cupcakes or cheesecakes with the extra batter.)
  7. Bake about 18 minutes. Set aside to cool completely.
  8. For the vanilla bean mascarpone frosting: Beat the mascarpone, butter and vanilla in the bowl of an electric mixer. Add the confectioners' sugar and beat until fluffy.
  9. Frost the cooled cupcakes with the frosting, decorating with the extra caramel.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.