I feel like I'm the last person to jump on the bandwagon and try the cheesecake-topped cupcake variety of dessert, and boy am I bummed I waited so long because these are excellent! I didn't get the results that many recipes and pictures show- a more dense cheesecake type layer with a smaller, flatter cake layer. Mine came out more as chocolate cupcakes with a sort of cheesecake layer as frosting. Fantastic! And I can't even count the number of ideas this is giving me for other desserts. Simple and delicious! Let's get going.
|Your arsenal- simple ingredients that you probably already have sitting around.|
|Mix together the dry ingredients in a medium bowl.|
|Make a well in the middle and pour the wet ingredients in.|
|Whisk together until just combined.|
|Separately, cream together your cream cheese, egg, sugar, vanilla, and salt.|
|And you'll end up with a fairly liquid-y cheesecake type mixture.|
|Then fill about halfway with batter, top with a dollop of cheesecake mixture, and I threw a few chocolate chips on top for pretty. Ready for the oven!|
Chocolate and Cheesecake Cupcakes
-1 1/2 cups flour
-1 cup granulated sugar
-1/4 cup cocoa
-1 teaspoon baking soda
-1/4 teaspoon salt
-1 cup water
-1/3 cup veggie oil
-1 tablespoon cider vinegar
-1 teaspoon vanilla
-1 8 oz. block cream cheese or neufchâtel
-1/2 teaspoon vanilla
-1/3 cup granulated sugar
-1/8 teaspoon salt
Combine dry ingredients. Create a well in the center and add all the wet ingredients, mix just until all incorporated.
Separately, whip up the cream cheese, egg, vanilla, sugar, and salt.
Fill muffin cups about 1/2 full of the cake batter. Put a dollop of the cream cheese mixture on top.
Feel free to top with a few chocolate chips or whatever else strikes your fancy.
Bake at 350 F for 25-30 mins.
|Your finished cupcakes! They rise beautifully and I love the cracking effect that happens on the tops. Plus, these are completely delish- you must try!|