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Chocolate Cheesecake Cupcakes

Chocolate and cheesecake in a mini cupcake... what could be better?
Print Recipe
Course Dessert

Ingredients
  

Cheesecake

  • 1 pkg cream cheese, softened (8 oz)
  • 1 cup sugar
  • Pinch salt
  • 1 large egg
  • 1 cup morsels: chocolate, peanut butter, chocolate mint, white chocolate, etc.

Chocolate Batter

  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1/4 cup + 2 Tbsp cocoa
  • 1 1/2 cups water
  • 1/3 cup + 3 Tbsp vegetable oil
  • 1 1/2 tsp apple cider vinegar
  • 1 1/2 tsp vanilla

Instructions
 

  • Preheat oven to 350 degrees. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine ingredients for batter, except morsels. Mix well and then fold morsels into batter and set aside.
  • In a large mixing bowl, whisk together dry ingredients for cheesecake. Add wet ingredients, water, oil, vinegar and vanilla, and stir until smooth.
  • Fill each baking cup 2/3 full with batter and top with 1 tablespoon of cream cheese mixture. Place in preheated oven and bake until edges are firm to the touch, about 25 minutes. Remove from oven and allow to cool on wire rack. Makes 24 cupcakes. Enjoy!