Hi friends! If you're here from Penny's blog, thanks for stopping by and welcome! After the EPIC FAIL that was lasagna on Easter, today I'm sharing two sweet treats that I made recently. The first is a dessert, which is kinda funny since I don't really have much of a sweet tooth. This is a rich, dense chocolate cupcake with a cheesecake and chocolate chip top though, and is SO easy (and quick!) to make. It's a favorite of mine.
Prep Time: 30 minutes
Cook Time: 25 minutes
Makes: 12 cupcakes
Ingredients
for the cream cheese filling:
8 oz. Cream Cheese, softened and at room temperature
1 Large Egg, room temperature
1/3 cup Granulated Sugar
2 oz. Semi-sweet Chocolate Chips
for the cupcake batter:
1.5 cups All-purpose Flour
1 cup firmly packed light brown sugar
5 Tbsp Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Baking Soda
1/4 teaspoon salt
1/3 cup Vegetable Oil
1 cup Water
1 Tbsp Apple Cider or Distilled White Vinegar
1 Tbsp Vanilla Extract
1/3 cup Vegetable Oil
1 cup Water
1 Tbsp Apple Cider or Distilled White Vinegar
1 Tbsp Vanilla Extract
Instructions
Cream Cheese Filling:
1 loaf day old French bread- whole wheat, brioche, challah, or ciabatta, cut into 1-inch cubes
6 eggs
2 ¼ cups milk
1 tablespoon pure maple syrup or light brown sugar
½ teaspoon cinnamon
2 teaspoons vanilla extract
¼ teaspoon salt
Instructions:

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Cream Cheese Filling:
- Adjust the oven rack to the 2nd level position and preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy (2-3 minutes).
- Add in the granulated sugar and egg and continue to mix until completely blended. Scrape down the sides of the bowl as necessary.
- Fold in the chocolate chips with a spatula. Set to the side.
- In a medium bowl, sift the dry ingredients together: flour, brown sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, mix the wet ingredients: vegetable oil, water, vinegar, and vanilla extract.
- Make a little well in the center of your dry ingredients, and slowly add in the wet ingredients, then mix it all together, stirring until smooth. You can use a hand mixer, standing mixer (with paddle attachment), or you can do it old school like I did and just use a spoon.
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| Dry ingredients, wet ingredients, and filling |
Putting it all together:
| right before the oven- I was generous with my filling! |
- Divide the batter among the muffin tops. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fit the cups almost completely, which is fine. (Recommended to use an ice cream scoop.)
- Bake for 25 minutes at 350ºF, or until the tops looks slightly golden brown and the cupcakes feel springy when gently pressed.
- Remove from the oven and let cool. Can stay unrefrigerated 2-3 days in an airtight container- if you can make them last that long!
This next one is a breakfast food. I'll be the first to admit that I don't eat breakfast as often as I should, but I like to indulge on weekends. We had this on a Sunday morning the other week and it was sooo good! Especially since we did "the hard part" the night before, so all we had to do in the morning was turn on the oven and pop it in! We used challah bread for this one, and I would recommend using this or French bread- it needs a certain thickness to soak up all the liquids without getting too mushy. We also used Bourbon maple syrup because that's what we had, but it didn't come out tasting "boozy" at all!
6 eggs
2 ¼ cups milk
1 tablespoon pure maple syrup or light brown sugar
½ teaspoon cinnamon
2 teaspoons vanilla extract
¼ teaspoon salt
- Lightly spray a 9x13-inch baking dish with cooking spray. Place the bread cubes in an even layer in the dish.
- In a bowl, whisk together the eggs, milk, 1 tablespoon pure maple syrup or brown sugar, cinnamon, vanilla and salt. Pour the mixture evenly over the bread in the dish.
- In a small bowl, stir together the melted butter, maple syrup or brown sugar and cinnamon. Drizzle over the casserole.
At this point, you can refrigerate the casserole overnight (covered) and bake in the morning, or let it rest for 20-30 minutes (in the refrigerator) and then bake right away. We left it overnight.
- When you are ready to bake the casserole, preheat the oven to 350ºF. Cover the dish with foil and bake for 35 minutes. Uncover and bake for 10-15 minutes more, until the top is lightly browned. Top with fresh fruit, butter, syrup- whatever you like!

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That's all I've got for you today! Next month I'll try to share some "main" dishes,... we shall see. I'll try to be better about taking pics in the process too! Anyway, thanks for stopping by! Be sure to check out more yummy treats at another Dani next over here, and all the other bloggers on Leslie's blog!

















