OK!!! It’s time for some more chocolate. I think it’s been about a week since I have made anything with chocolate in it. These are a very light cupcake with a creamy filling . The chocolate chips in the middle are a nice touch as well. This is not as quick as some of the other recipes to make but they are well worth the time!!!
Chocolate Cheesecake Cupcakes
- 20 mins
- 20 mins
- 5 mins
- 16 cupcakes
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup water
- 2 packages (3 oz. each) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/8 teaspoon salt
PREHEAT oven to 350° F. Grease or paper-line 16 muffin cups.
MICROWAVE 1/2 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.
COMBINE flour, baking soda and salt in small bowl. Beat sugar, oil, egg and vanilla extract in large mixer bowl until blended. Beat in melted chocolate; gradually beat in flour mixture alternately with water (batter will be thin).
BEAT cream cheese, sugar, egg and salt in small mixer bowl until creamy. Stir in 1 cup morsels.
SPOON batter into prepared muffin cups, filling 1/2 full. Spoon filling by rounded tablespoon over batter. Spoon remaining batter over filling. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. While still hot, sprinkle with remaining 1/2 cup morsels. Let cool for 5 minutes or until morsels are shiny; spread to frost. Remove to wire racks to cool completely.
This is one of my favorite mixing bowls. It’s such a great shade of pink and I love the heart shape!!!!
Put the flour, baking soda and salt in a small bowl and mix up with a spoon. Set aside for later use.
Put your chocolate chips in a small microwavable bowl and heat until soft. Do not let them burn. They then have to cool to room temperature.
Put the egg, oil and sugar in the large mixing bowl. Make sure your egg is at room temperature.
Start mixing and watch it turn a wonderful shade of yellow.
I did not add my vanilla until I had mixed up the egg, sugar and oil for about a minute. Now watch the color change.
You are ready to add the cooled chocolate now. It’s starting to look good……
This is what it should look like when it is mixed up well. It will have a few bubbles in it.
You will now add some of the flour. Do not add it all. You will alternate with the water.
Mix until the flour is incorporated. Next you will add some of the water.
Mix well after your addition of some of the water. Make sure your mixer is on low-speed or it will spray out of the bowl. You will go back and forth incorporating the flour and water. You need to end with the flour.
Here is what it looks like after adding all the flour and water.
Make sure cream cheese is soft. Mix up the cream cheese, sugar, egg, & salt. Mix until it is creamy and with no lumps.
If you mixed it long enough it should look like this. Look at this creamy goodness!!
You will now stir in a cup of the chocolate chips. It just keeps getting better and better!!!!
Fill your muffin tins 1/2 way with the chocolate batter. My cupcake liners started doing weird things….
Put about a tablespoon of the cream cheese filling on top of the batter.
Then pour the rest of the batter over the filling. You are now ready to put these in the oven. We are getting ever so close to getting to eat these yummy cupcakes!!
This is what they look like when they are done.
I know this sounds crazy but just do it. Put the remaining chocolate chips on top of the hot cupcakes.
Wait about 5 minutes and then spread the softened chocolate chips to make a frosting. How creative it that!!!
I don’t think there is anything left to say but dig in!!!!