Easy Chocolate Cheesecake Cupcakes

Chocolate cheesecake cupcakes

(Black bottom Cupcakes)

Yield 13

This cupcake is so delicious you won’t even need frosting! Moist and creamy and fluffy with chocolatey goodness. These are by far my dad’s favorite cupcake flavor. He asks for them every year for his birthday. They have a creamy cheesecake-like topping, and they can be topped with cream cheese frosting, but it isn’t necessary. Make sure to read all instructions as it will be two separate batters. Neither of which are complicated. I usually make the cake batter first and fill my lined muffin cups to empty the bowl so that I can then reuse it for making the cream cheese topping. This way I have less dishes later.

8oz cream cheese room temperature

⅓ cup sugar

1 egg

⅛ teaspoon salt

1 cup chocolate chips

In a bowl cream together the sugar and cream cheese. Add the salt and egg and mix again until smooth. Make sure to scrape down the sides and bottom so all the cream cheese gets incorporated. Fold in the chocolate chips and set aside for later. 

1 ½ cup All purpose flour

1 teaspoon baking soda

1 cup sugar

¼ cup cocoa

⅓ teaspoon salt

1 cup water

1 tablespoon white distilled vinegar

⅓ cup oil

1 teaspoon vanilla

Preheat the oven to 350 degrees F. In a large bowl combine all the dry ingredients, stirring thoroughly. Add in all wet ingredients and stir just until combined. Do not overstir or your cupcakes will become dense. Scrape down the sides and the bottom of the bowl to make sure everything is fully incorporated.

Line muffin tins with cupcake papers. Fill the papers ⅔ full of the chocolate batter. On top of the chocolate batter, add 1 generous tablespoon of the cream cheese mixture. Bake for 30 minutes. A toothpick inserted into the center will not come clean due to the chocolate chips. But the cream cheese topping should be set and may even have a little light caramel color to the edges. Cool completely on a wire rack and serve either with or without cream cheese frosting.

It is completely normal for the center where the cheesecake filling is to sink a bit.

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