Mississippi Mud Cupcakes

The Bittersweet Toffee Company™ Chocolate Fudge settles in the bottom of these cheesecake-like cupcakes to inspire the name.

  • 1 cup coarsely chopped Bittersweet Toffee Company™ Chocolate Fudge
  • 1(8-oz.) package cream cheese, softened
  • 1-1/3cups sugar, divided
  • 1/8 tsp. salt
  • 1 large egg
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ cup unsweetened cocoa
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 Tbsp. white vinegar
  • 1 tsp. vanilla extract
  1. Preheat oven to 350 degree.
  2. Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating well.  Add 1/8 tsp. salt and egg; beat well.  Stir in chocolate fudge; set aside.
  3. Combine remaining 1 cup sugar, flour and next 3 ingredients in a large bowl; make a well in center of mixture.  Combine water and remaining 3 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.  Spoon batter evenly into paper-lined muffin pans, filling half-full.  Spoon a heaping Tbsp. of cream cheese mixture over batter in each muffin cup.
  4. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.  Remove from pans, and cool completely on wire racks.
  5. Grab a glass of your favorite creamy beverage and enjoy!
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Posted by on January 3, 2012 in Uncategorized


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A Bittersweet New York Style Cheesecake

This sinfully delicious dessert will make you the star of any special event!  Note: The crust was prepared with Oreo Cookies using a spring form pan. The recipe calls for a pre-packaged graham-cracker crust, but if you’re feeling adventurous – GO FOR IT & ENJOY!


  • Prepared Graham-Cracker Crust
  • 3 Packages (8 ounces each) Cream Cheese, softened
  • ¾ cup sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon of vanilla extract
  • 3 large eggs
  • 1 large egg yolk
  • ¼ cup milk


(Ganache is the richest of all chocolate frostings, it’s virtually a spreadable fudge.)

  • 1 cup heavy whipping cream
  • 2 tablespoons of sugar
  • 2 teaspoons of butter
  • 10 squares (10 ounces) semi-sweet chocolate, coarsely chopped
  • 1-2 tablespoons brandy, orange or almond flavored liqueur (optional)


  • 1 cup of Bittersweet Toffee Company™ Toffee Bits



Cheesecake Filling:

  1. Preheat oven to 300 degrees.  In a large bowl, with mixer at medium speed, beat cream cheese and sugar until smooth and fluffy.  Beat in flour and vanilla until well combined.
  2. Reduce speed to low and beat in eggs and egg yolk, one at a time, beating well after each addition.  Beat in milk just until blended.
  3. Pour batter into prepared crust.  Bake cake 55 to 60 minutes until set and 3 inches from center is slightly wet and cake is lightly golden and set.  Cool completely on wire rack.  Refrigerate overnight before serving.  Place cake on plate; garnish with ganache and bittersweet toffee bits.
  4. Note:  In an eight inch prepared pie pan.  This recipe will make two cheesecakes.


  1. In 2 quart saucepan, combine cream, sugar and butter and heat to boiling over medium-high heat; remove saucepan from heat.
  2. Add chocolate to cream mixture let set until melted.  Stir in vanilla and brandy or liqueur (optional) until smooth.  Let cool to room temperature.
  3. Pour ganache over cooled cheesecake.
  4. Sprinkle one cup Bittersweet Toffee Bits over ganache.  Refrigerate one – three hours before serving.

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Posted by on December 6, 2011 in Recipes


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Scrumptilicious Recipes & Tasty Tips

A Bittersweet New York-Style Cheesecake

Each month we’ll post free mouth-watering recipes that you can create using our scrumptilicious candies. Integrate Bittersweet products into your epicurean routine and make new friends!™ Plus, we’ll provide tasty tips to aid in your baking, cooking, and eating!

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Posted by on November 28, 2011 in Uncategorized


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