Ingredients
Scale
- 8 ounces cream cheese (room temperature)
- ⅓ cup (66g) sugar
- 1 large egg
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- ¾ cup (126g) mini chocolate chips
- 1 ½ cups (195g) all-purpose flour
- 1 cup (207g) sugar
- ½ cup (57g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup (80ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
- To make the filling, beat cream cheese and sugar in a large bowl until smooth. Add egg, salt, and vanilla extract, mixing until combined.
- Stir in mini chocolate chips and set the mixture aside.
- In another bowl, combine flour, sugar, cocoa powder, baking soda, and salt.
- Add milk, vegetable oil, egg, and vanilla extract to the dry ingredients, whisking until smooth.
- Fill each cupcake liner about ⅓ full with the chocolate batter and top with about 1 ½ tablespoons of cheesecake batter, allowing it to spread slightly.
- Sprinkle extra mini chocolate chips on top if desired.
- Bake for 16-19 minutes, until a toothpick comes out clean from the chocolate part and the cheesecake appears set.
- Cool in the pan for 3-5 minutes, then place on a cooling rack. Serve at room temperature or refrigerate for a firmer cheesecake filling.
Notes
Cupcakes can be stored in the refrigerator for 4-5 days for optimal freshness.
Add more chocolate chips on top for added richness if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.