Does anyone in this wide, wide world dislike cheesecake? My hope would be that everyone likes it. Because I care that everyone is normal and okay. Anyone who doesn’t like cheesecake is unfortunate and needs to seek help. ;)
Well, since everyone DOES like cheesecake and I’m sure we all like cupcakes, I put them together and made a cheesecake/cake/chocolate/vanilla/goodness kind of treat. :)
It’s basically a chocolate cake with cheesecake filling. And chocolate frosting. And graham crackers.
Chocolate Chip Cheesecake Cupcakes makes 18 cupcakes
for the cheesecake filling~
- 1/2 (4 oz.) package cream cheese, softened
- 1/4 cup organic sugar
- 1 egg
- 1/4 tsp. salt
- 1/2 cup dark chocolate chips (semi-sweet or bitter sweet also work)
for the cake~
- 1 cup organic sugar
- 1 1/2 cups unbleached, all-purpose flour
- 1/4 cup unprocessed cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup water
- 1/3 cup butter or coconut oil, melted but not hot
- 1 TBS. white vinegar
for the topping~
- 1 graham cracker sheet, crushed into chunks
Preheat the oven to 350 degrees and place liners in a cupcake pan.
For the cheesecake filling, mix together the cream cheese, 1/4 cup sugar, egg, and 1/4 tsp. salt in a small bowl. Beat well until everything is incorporated and smooth. Fold in the chocolate chips and set aside.
For the cake, sift the flour, cocoa, baking soda, and salt. Mix in the 1 cup sugar.
In a separate bowl, whisk the water, butter/oil, and vinegar. Drizzle this mixture into the dry ingredients while gently mixing. Stir until combined.
To put it all together, spoon the cake batter into the cupcake liners half way up. Top this off with about a tablespoon and a half of the cheesecake filling.
Bake for 18-20 minutes until a toothpick inserted into the chocolate cake part of the cupcake comes out clean.
Let the cupcakes cool completely before frosting.
Ingredients for the frosting~
- 4 cups powdered sugar
- 3 TBS. unprocessed cocoa powder
- 1/4 cup (4 TBS.) butter, melted
- 1/4 – 1/3 cup milk
- 1/2 tsp. pure vanilla extract
For the frosting, beat together the cocoa, butter, and vanilla. Beat in the powdered sugar 1 cup at a time until combined. Drizzle in the milk while mixing the frosting. Add in just enough to make it easy to spread with a knife or squeeze out of a piping bag.
Frost the cool cupcakes as desired.
Top the cupcakes with the crumbled graham crackers.