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Cheesecake Cupcakes

  • 34minutes
  • 216calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (3 ounce) packages cream cheese , softened (or low fat)

  2. 1/4 cup sugar

  3. 1/8 teaspoon salt

  4. 1/2 cup Nestle Toll House semi-sweet chocolate morsels

  5. 1/2 cup tollhouse chocolate chips

  6. 1 1/2 cups flour

  7. 1 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 1/2 cup sugar (or splenda sweetener)

  10. 1/3 cup vegetable oil

  11. 1 egg

  12. 1 teaspoon vanilla extract

  13. 1 cup water

  14. confectioners' sugar , to sprinkle on top

Instructions Jump to Ingredients ↑

  1. Filling: In a medium bowl combine cream cheese, sugar, egg and salt; beat until creamy.

  2. Stir in the 1/2 cup of chocolate chips and then set aside.

  3. Cake: Preheat oven to 350°F.

  4. Melt over hot water (not boiling) water the remaining 1/2 cup of chocolate chips and stir until smooth.

  5. Remove from heat and set aside.

  6. In a small bowl combine the flour, baking soda, and salt and set aside.

  7. In a large bowl combine the sugar, vegetable oil, egg, and vanilla; beat well.

  8. Stir in melted morsels.

  9. Gradually beat in the flour mixture from the small bowl with water.

  10. Spoon 1/2 of the batter into 16 cupcake foils. Spoon a tablespoon of filling over the chocolate batter. Spoon the remaining batter on top.

  11. Bake at 350°F for 23-25 minutes.

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