Chocolate Cheesecake Filled Cupcakes

Chocolate Cheesecake filled Cupcakes-the best of both chocolate cake and cheesecake, and so easy to make!

Chocolate Cheesecake filled Cupcakes-the best of both chocolate cake and cheesecake, and so easy to make!

Sometimes you just need a cupcake in your life. They’re just so easy to eat. And it’s portion control. You know as long as you only eat one cupcake that you’re not going overboard. Not like a slice of cake where you can cut a really large slice and still try to call it just one serving. 

Chocolate Cheesecake filled Cupcakes- so easy to make!

I also adore cheesecake. I mean it’s true love. I just don’t get to have it that often. When you make a cheesecake, you’ve got this big scrumptious cheesecake in the fridge haunting/taunting you to just go get another slice. It won’t hurt you. Three slices later, as much as you love cheesecake, you’re done with it for a while.

Chocolate Cheesecake filled Cupcakes-the best of both chocolate cake and cheesecake!

Now I will warn you, these cupcakes are just as addicting, so you’ll have to monitor your own intake. Don’t hold me responsible if you find yourself eating more than one. After all, I don’t have anyone else to blame for the  empty cupcake wrappers in the trash.

Chocolate Cheesecake filled cupcakes-Easy cheesecake filling surrounded by moist chocolate cake.

 Easy cheesecake filling surrounded by moist chocolate cake. I don’t feel as guilty as a could, after all there’s no frosting needed on these cupcakes. It’s almost like these are diet food. OK, I know I just pushed it with that statement.

These cupcakes travel well  so perfect for a picnic or potluck dinner. And you can freeze them, so IF you have any leftover, you can save them for a later time.

Chocolate Cheesecake filled cupcakes-Easy cheesecake filling surrounded by moist chocolate cake.

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Chocolate Cream Cheese Cupcakes

Yield: 18-20 cupcakes

Chocolate Cream Cheese Cupcakes

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup cocoa
  • 1 cup water
  • 1/2 cup oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • for the Filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1 cup mini chocolate chips

Instructions

  1. Make your filling first. In a medium bowl, Beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips. Set aside.
  2. Combine flour, sugar, salt, baking soda and cocoa in a large mixing bowl. Add in remaining ingredients and mix until smooth. Line a cupcake/muffin tin with liners and fill cups 1/2 full. Add one heaping tablespoon of filling into center of each cupcake.
  3. This is a sticky batter so I lightly greased the top of my pans, just in case, it works great for any cupcake or muffin recipe.
  4. Bake in preheated 350 degree oven 25-30 minutes or for mini cupcakes about 18-20 minutes. Let cool in pan for 20 minutes before removing to wire racks to cool completely.

Notes

http://chocolatechocolateandmore.com/2011/09/chocolate-cheesecake-filled-cupcakes/

Chocolate Cheesecake filled cupcakes-Easy cheesecake filling surrounded by moist chocolate cake.

Just look at that cheesecake filling!
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Comments

  1. Cathy Wagner says:

    These cupcakes are our favorite family Christmas treat! We’ve learned to put the batter in a pitcher to fill the cupcake liners since it’s kind of runny. These freeze very well, too.

  2. Suzanne Kronenberger says:

    Those look absolutely sinful. I have to make them.

  3. Michelle Dasher says:

    I grew up eating these, we called them black bottom cupcakes. Love them still to this day. Thanks for sharing

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