Chocolate Chip Cheesecake Cupcakes

This week Maddie and I made Chocolate Chip Cheesecake Cupcakes. I found this recipe quite a few years ago in the Taste of Home Magazine. They are kind of like combining, chocolate chip cookie dough, brownies and cheesecake all in one package. How can you go wrong?

Gather your ingredients:

Beat Cream cheese and ½ cup sugar until smooth. Add egg and salt. Beat. Fold in chocolate chips; set aside.

Combine 1 ½ cups flour, ¼ cup cocoa, 1 tsp baking soda, 1 cup sugar, and ½ tsp salt. Stir.

In another bowl mix 1 cup water, 1/3 cup vegetable oil and 1 tbsp white vinegar. Whisk until blended.

(Maddie and I decided my hand mixer is psycho!)

Stir water mixture into dry ingredients until moistened.

Fill paper cups half way with batter mixture. Spoon the cream cheese filling into center of chocolate batter mix.

Bake at 350 for 24-26 minutes or until a toothpick comes out clean.

Cool.

Frosting:

(psycho mixer at work again!)

Mix 3 ¾ cup powdered sugar, 3 tbsp cocoa, ½ cup butter, melted, 6 tbsp milk, 1 tsp vanilla.

Frost cooled cupcakes and store in the refrigerator or not, you could always eat them. Right Maddie?

Recipe:

1 pkg cream cheese, softened
1 ½ cup sugar, divided
1 egg
1 tsp salt, divided
1 cup (6oz) semisweet chocolate chips
1 ½ cups flour
¼ cup baking cocoa
1 tsp baking soda
1 cup water
1/3 cup vegetable oil
1 tbsp white vinegar

Frosting:

3 ¾ cup confectioners sugar
3 tbsp baking cocoa
½ cup butter, melted
6 tbsp milk
1 tsp vanilla


Prepare filling. In a small bowl beat cream cheese and ½ cup sugar until smooth. Beat in egg and ½ tsp salt until combined. Stir in chocolate chips.

In a large bowl combine flour, cocoa, baking soda, and remaining sugar and salt. In another bowl whisk water, oil and vinegar, stir into dry ingredients just until moistened.

Fill paper lined muffin pans halfway with chocolate batter. Drop filling by heaping tablespoons into the center of each. Bake at 350 degrees for 24-26 minutes or until a toothpick comes out clean.

Cool before frosting.

For frosting, in a large mixing bolw combine confectioner’s sugar, cocoa, butter, milk and vanilla. Beat until blended. Frost cupcakes. Store in refrigerator.