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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cupcakes 65g Recipe makes 24 cupcakes) |
||
| Calories 217 | ||
| Calories from Fat 86 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 16mg | 5% | |
| Sodium 227mg | 9% | |
| Potassium 64mg | 1% | |
| Total Carbohydrate 32.2g | 10% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 22.0g | ||
| Protein 2.5g | 4% | |
Chocolate Chip Cheesecake Swirl Cupcakes
24 cupcakes
Ingredients
- 1/2 cup sugar
- 2 (3 ounce) packages cream cheese, softened
- 1 egg
- 1 cup semi-sweet chocolate chips
- 2 1/4 cups all-purpose flour
- 1 2/3 cups sugar
- 1/4 cup baking cocoa
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 1 teaspoon salt
Directions
1
Heat over to 350°F Line 24 regular-size muffin cups with paper baking cups.2
In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth.3
Beat in egg.4
Stir in chocolate chips; set aside.5
In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally.6
Beat on high speed 3 minutes, scraping bowl occasionally.7
Reserve 1 1/2 cups batter.8
Fill each muffin cup 1/3 bull (1 rounded tablespoon) with batter. Spoon 1 tbsp cream cheese mixture onto batter in each cup.9
Top each with reserved batter (1/2 rounded tablespoon).10
Bake 30 - 35 minutes or until toothpick inserted in center comes out clean.
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- Course > Desserts > Cakes > Cupcakes
- Course > Desserts > Cheesecakes
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Small Appliance > Mixer
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: CrazyKat
On Apr 6, 2007
Very, very rich. It cured my chocolate cravings in about one bite. I didn't leave enough chocolate batter to cover the cream cheese so some of them dried out on the top. But that was my fault. It took me 25 minutes to bake and about 10 minutes prep.
From: PeachyBaker
On Feb 15, 2006
Absolutely delicious. compliments galore!thanks so much for this awesome recipe!(Had to substitute cream cheese whipped product for cream cheese and they still came out perfectly fluffy.)
From: Whisper
On Feb 6, 2006
These are delicious, and so simple! I followed the recipe exactly, baking them for 35 minutes, and they came out perfectly! The cupcakes have a brownie-like consistency. With me sweeter is usually better. But with the cream cheese filling, they certainly don't need frosting or anything else. They are perfect just as they are. Thank you for a recipe that will be made often in my house.
From: ChipotleChick
On Sep 13, 2005
These were yummy! However I think next time I will use 3/4 TB batter on the top and bottom of the cream cheese mixture because some of the mixture oozed out the top and kinda dried out. I checked them after 30 minutes on the first batch, and they were overcooked. I did the second batch 25 minutes and they were perfect! Would be great with some vanilla frosting! Thanks!
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