I had a cherry cupcake and a chocolate chip cupcake for breakfast this morning, and they were both delicious! The recipe says it yields 1 dozen, but I beg to differ. After doubling the recipe I ended up with 43 cupcakes (there would've been more if the dog hadn't sniffed out the bowl of leftover batter).
Here is the recipe from 500 Cupcakes.
MY NOTES: One batch yields about 24 cupcakes NOT 12. I left out the blueberries. I used half of an Oreo for crust and mini semi-sweet chocolate chips on some, and I used canned cherry topping for others. I only had 3 3/4 cups of ricotta so I added 1/4 cup sour cream.
These mouthwatering little cupcakes make stunning individual desserts. Make them ahead of time and all you'll have to do is pop them on a plate when your guests are ready.
1 cup (4 1/2 oz.) graham cracker crumbs
5 tbsp. sweet butter, melted
2 cups ricotta cheese
2 cups cream cheese, softened
2 tsp. vanilla extract
1 1/2 cups confectioners' sugar, sifted
1 1/2 cups fresh blueberries
Preheat the oven to 325'F (160'C). Place 12 paper baking cups in a muffin pan.
Put the cracker crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into the cups, pressing firmly into the bottom. Chill until set.
In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla, and confectioners' sugar, blending until smooth. Slowly add the eggs, blending well. Spoon the mixture into the cups.
Bake for 25 minutes. Remove pan from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Chill until time to serve. Serve topped with blueberries.
Store covered for up to 2 days in the refrigerator.
Makes 1 dozen