Strawberry and Peanut Butter Cheesecake-cake Poppers

mmmm….This is what happens when I have no apparent excuse to bake. I look in my giant baking cabinent. (Maybe one day I will show you) I look among my color coordinated sprinkles, which total over 50…hehe. Then, I get to my baking cups. Well, this was a beautiful epiphony for me. I found something precious in my baking cabinet……….

THESE! They are so cute and mini and I just needed to use them! I NEEDED TO USE THEM! So, I raided my fridge, then I looked in my cabinent, and found some delightful materials to work with. Now, I’m not sure how all this would work out…but in the end…it was genius!

So here’s what I started with. Some cream cheese, a jar of rhubarb strawberry jam, some sugar, and well…I think that’s all. But, I just stirred it all together and hoped for the best….oh did it ever look decadent…but no no I wasn’t finished yet.

Then, I thought to myself, “something else, what should I do?” I then found this devil’s food cake mix in my cupboard. PERFECTO! SO, this is where is starts. I mixed up a cake mix, put those cuttie pie little cuppie cakes in a little cupcake pan, put some cake mix, and plop some of that good raspberry stuff on top of that. Then, this is what happened….
NNNNNNAAAAAAAOOOOOOOOOO!!!!! Was this really happening to me? This isn’t what I wanted! WHY WAS THIS HAPPENING TO ME!!!!!!!!???????

Well, I think I was being a little overdramatic. Because, most of them turned out just perfectly. And, the only way to make them any cuter…was to shove a Hershey-Kiss Upside down in the cuppie just as they get out of the piping hot oven!
and now for the scrumptious recipe:
Strawberry Cheesecake-cake Poppers
Items Needed:
  • 1/2 of a devil’s food cake mix (prepared with all ingredients called for on the box.)
  • 1/2 cup of softened cream cheese
  • 1/4 cup granulated sugar
  • 1/4 cup strawberry jam
  • about 30 hershey kisses
  1. Preheat oven to 350* F.
  2. Plop a bit of cake mix into a cup-cake paper lined cup-cake pan. (Fill about 2/3 full)
  3. Plop a teaspoon full of the cheesecake mixture ontop of the cake batter.
  4. Bake about 15-20 minutes, or until cheesecake is slightly set.
  5. Shove a hershey kiss upside down into the center of the warmed popper.
  6. Let cool, and enjoy!
  7. Store refrigerated in an airtight container.

Keep in mind that I made one cake mix, but two different desserts. So, if you would like to make a whole batch of just these, just double the recipe! That easy! (Doubled, the recipe will make about 5 dozen mini poppers)

Then, there was the peanut butter poppers. These, my friend, are like heaven in cute little cuppie-papers. See, I have this unfortunate obsession with the marriage of these two lovely flavors. I have a Choco-PB problem, if you will.

You make them exactly the same as the prior poppers. SEE!

EXCEPT, you MUST cover them with some chocolate drizzles, I mean…more chocolate is always welcome!

So, here’s the exact recipe (remember, if you want to make a whole batch of these, you must double this recipe to make it easier for ya!)

PB Cheesecake-cake Poppers
Items Needed:
  • 1/2 batch of prepared devil’s food cake mix
  • 7 ounces (1/2 can) of sweetened condensed milk
  • 1/2 cup of powdered sugar
  • 1/3 cup of creamy peanut butter
  • melting chocolate (melted in a ziploc bag for the chocolate drizzle at the end!!)
  1. prepare the same as above popper recipe (steps 1-4)
  2. Let cool, then drizzle chocolate, and ENJOY!
  3. Store refrigerated in an airtight container.