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The Spruce / Peggy Trowbridge Filippone
Nutritional Guidelines (per serving) | |
---|---|
77 | Calories |
4g | Fat |
8g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 60 | |
Amount per serving | |
Calories | 77 |
% Daily Value* | |
Total Fat 4g | 6% |
Saturated Fat 2g | 9% |
Cholesterol 19mg | 6% |
Sodium 69mg | 3% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 1g | 2% |
Protein 1g | |
Calcium 13mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
These mini-cupcakes are surprisingly light in spite of a rich cheesecake filling. We like to use a good quality extra-dark cocoa for a richer chocolate flavor. However, you may use traditional unsweetened Dutch cocoa powder, and they will still be yummy. Instructions are included for traditional cupcakes as well.
Ingredients
- 8 ounces cream cheese (at room temperature)
- 1/3 cup granulated white sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 cup granulated white sugar
- 1/3 cup unsweetened extra-dark cocoa or Dutch cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup milk or water
- 1/3 cup vegetable oil
- 1 tablespoon cider vinegar
- 1 teaspoon pure vanilla extract
- 6 ounces semi-sweet or dark chocolate chips (about 1 cup)
Steps to Make It
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Gather the ingredients.
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Preheat oven to 350 F. Line mini-muffin tins with paper liners.
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In a small bowl, blend cream cheese and 1/3 cup sugar until smooth. Add egg, beating just until combined. Set aside.
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In a nonreactive large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
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Stir in milk or water, vegetable oil, cider, and vanilla extract. Beat until smooth.
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Fill paper-lined cups about 1/3 full. Top each with about a half teaspoon cream cheese mixture. Press 4 to 5 chocolate chips into filling on each cupcake.
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Bake in the center of oven 14 minutes, or until firm. Cheese filling may still be a bit soft but will firm up.
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Cool completely before serving.
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Enjoy!
For Standard Cupcakes:
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Gather the ingredients.
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Preheat oven to 350 F.
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Line 24 standard muffin cups with paper liners. Prepare filling and batter as above.
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Fill paper-lined cups about 1/2 full.
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Top each with about 1 tablespoon of cheesecake mixture.
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Press 8 to 10 chocolate chips into cheesecake mixture on each cupcake.
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Bake in ​the center of oven 25 to 30 minutes, or until firm. Enjoy!