IT’S WHAT’S INSIDE THAT COUNTS!
Once upon a time, when I was new to the baking scene, I was using a box mix and canned frosting to make a cake. Hey, that was all I knew back then. Plus, I was living abroad and with trying to understand the metric system, difficulty in finding baking materials and vastly different ovens, it was just SO much easier to the box thing than cry because I couldn’t find vanilla extract. Anyway, I made a yellow cake with chocolate frosting. Mmm. I know, right? I don’t care who you are…those are still good.
Unfortunately for me, I had 2 things working against me. One was that I didn’t flour my pan so when I tried to take it out, it started to break. And the other was that when I started to frost it, hoping that would help cover up my mistake, the top started sticking to the frosting and began coming apart. Lovely. It was SUCH an ugly cake. But the good news was it tasted incredibly. These chocolate cheesecake filled cupcakes kind of remind me of my ugly cake, though these aren’t nearly as ugly. They’re just not pretty but that’s ok. No one is going to judge you for them, unless you put them in a contest perhaps. These are wonderfully delicious, no matter what they look like. Let’s go to the next page (click the Next button below) to discover how to make these Chocolate Cheesecake Filled Cupcakes.