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Cheesecake Chocolate Cupcakes

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  • Yield: 20 cupcakes 1x

Ingredients

Scale
  • Cheesecake Mixture
  • 8 oz cream cheese, room temperature
  • 1 egg, room temperature
  • 1/8 tsp salt
  • 1/3 C sugar
  • 6 oz mini chocolate chips
  • Cupcake Mixture
  • 1 1/2 C flour
  • 1 C sugar
  • 1/4 C baking cocoa
  • 1 tsp baking soda
  • 1/3 C oil
  • 1 tsp vanilla
  • 1 C water
  • 1 Tb white vinegar
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350 and place 20 cupcake liners in a muffin tin. Beat together all the cheesecake ingredients, except for the chocolate chips until smooth and combined. Add the chocolate chips and set aside.
  2. In a medium bowl, mix together the dry ingredients for the cupcakes, then add the wet. Mix just until combined then evenly divide the batter between the 20 liners. Spoon the cheesecake mixture over the top. Bake for 25 minutes. Cool completely and if desired, drizzle with some melted chocolate.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 212
  • Sugar: 19g
  • Sodium: 163mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 24mg