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Chocolate Cheesecake Cupcakes

makes 12 cupcakes

Cake batter:

1 cup 250 ml Flour
1/2 cup 125 ml Sugar
3 tablespoons 45 ml Cocoa powder
1/2 teaspoon 2 ml Baking Soda
1/2 cup 125 ml Water
1/4 cup 50 ml Vegetable oil
2 teaspoon 10 ml White Vinegar

Cream cheese filling:

4 ounces 125 g Cream Cheese
1/3 cup 75 ml Sugar
1 Egg
Beat the cream cheese, sugar and egg until light and fluffy. Set aside.

Topping:

6 ounces 180 g Semi sweet Chocolate bits

Preheat oven to 350F (180C). Use cupcake papers to line muffin tin or lightly grease with butter or shortening.

For batter: combine flour, sugar, cocoa powder, and baking soda in a medium bowl until well mixed. In another bowl, mix the water, oil and vinegar until just combined. Add to dry ingredients, mixing until well blended.

Fill muffin tins just 1/3 full with the batter. Top with a tablespoon full of the cream cheese filling. Sprinkle with semi-sweet chocolate bits.

Bake for 20 minutes. Cool muffin tin on wire rack for a 5 to 10 minutes. Then remove cupcakes from tin to rack to cool completely.

© Pam Williams
www.ecolechocolat.com/


Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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