|Nutritional Guidelines (per serving)|
|Servings: 60 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||2%|
|*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. I 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.
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 (
- not baking powder)
- 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)
Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners.
In a small bowl, blend cream cheese and 1/3 cup sugar until smooth. Add egg, beating just until combined. Set aside.
In a nonreactive large mixing bowl, whisk together flour, 1 cup sugar, , baking soda, and salt.
Stir in milk or water, vegetable oil, cider , and . Beat until smooth.
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.
Bake in the center of oven 14 minutes, or until firm. Cheese filling may still be a bit soft but will firm up.
Cool completely before serving.
For standard cupcakes:
Preheat oven to 350 degrees F.
Line 24 standard muffin cups with paper liners. Prepare filling and batter as above.
Fill paper-lined cups about 1/2 full.
Top each with about 1 Tablespoon of cheesecake mixture.
Press 8 to 10 chocolate chips into cheesecake mixture on each cupcake.
Bake in the center of oven 25 to 30 minutes, or until firm.
(Yield: 24 cupcakes)
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