Chocolate Cheesecake Cupcakes

By srumbel

www.centercutcook.com

Rich, chocolate cupcakes with a surprise cheesecake filling. You are never going to want another cupcake after you try these chocolate cheesecake cupcakes.

Ingredients

• CHOCOLATE CUPCAKE INGREDIENTS
• 1/4 cup vegetable oil
• 4 ounces unsweetened chocolate, melted
• 2 eggs, room temperature
• 1 cup sugar
• 1/2 cup water
• 3/4 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon white vinegar
• 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup Dutch processed cocoa powder
• CHEESECAKE FILLING INGREDIENTS
• 5 oz cream cheese
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt
• CHOCOLATE FROSTING INGREDIENTS
• 1/2 cup unsalted butter
• 1/3 cup Dutch processed cocoa powder
• 2 1/2 cups powdered sugar
• Pinch of salt
• 1/4 cup heavy cream

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
Beat together the oil, chocolate. eggs, sugar, sour cream, vanilla, and vinegar together until well combined.
Mix together the flour, baking soda, and cocoa powder, and salt together in a separate bowl.
Slowly add the flour to the wet ingredients and mix until just combined.
Fill the cupcake liners 3/4 of the way full.
Bake for about 20 – 25 minutes, or until the tops are springy and a toothpick inserted comes out clean.
Leave to cool completely.

CHEESECAKE FILLING DICRECTIONS

Beat the cream cheese until smooth and silky.
Beat in the sugar, lemon, vanilla, and pinch of salt and beat until smooth.
Fit a piping bag with a round tip and fill with the cheesecake.
Cut out the centers of the cupcakes and fill with the cheesecake.

CHOCOLATE FROSTING DIRECTIONS

Beat the butter until creamy.
Add the cocoa powder and powered sugar one cup at a time, mixing well between each addition.
Add the salt and heavy cream and mix until smooth and creamy.
Fit a piping bag with a star tip and fill with the frosting. Frost the tops of the cupcakes.

Servings: 12 cupcakes