These mini-cupcakes are surprisingly light in spite of a rich cheesecake filling. This heirloom recipe may also be made into regular cupcakes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- Filling:
- 8 ounces cream cheese, at room temperature
- 1 large egg
- 1/3 cups sugar
- .
- Cupcake Batter:
- 1-1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup water
- 1/3 cup vegetable oil (we used canola)
- 1 Tablespoon cider vinegar
- 1 teaspoon pure vanilla extract
- .
- 6 ounces semi-sweet chocolate chips (about 1 cup)
Preparation:
Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners.In a small bowl, blend cream cheese, egg, and 1/3 cup sugar until smooth. Set aside.
In a nonreactive large mixing bowl, whisk together flour, cocoa, baking soda, salt, and 1 cup sugar. Stir in water, vegetable oil, vinegar, and vanilla. Beat until smooth. Fill paper-lined cups about 1/2 full. Top each with about a half teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese on each cupcake. Bake in center of oven 14 minutes, or until firm. Cheese filling will still be a bit soft.
Cool completely before serving.
Yield: about 60 mini-cupcakes
For standard cupcakes:
Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above. Fill paper-lined cups about 1/2 full. Top each with about a tablespoon cream cheese mixture. Press 3 to 4 chocolate chips into cream cheese on each cupcake. Bake in center of oven 25 to 30 minutes, or until firm. Cheese filling will still be a bit soft.
Yield: 24 cups (or cupcakes)
