Chocolate and Cheesecake Cupcakes

It was my sister's Birthday on Wednesday so I dropped by before work to give her this:

 

And what was in there? 

 Why, a chocolate cupcake with cheesecake in the middle.  

Black Bottom Cupcakes

I take no credit for these. This recipe copied directly from the

  Joy of Baking Website.

Cream Cheese Filling:

8 ounces (227 grams) cream cheese, room temperature

1/3 cup (65 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

1 1/2 cups (195 grams) all purpose flour

1 cup (200 grams) granulated white sugar

1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (240 ml) water

1/3 cup (80 ml) vegetable,corn or canola oil (or other flavorless oil)

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

Black Bottom Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 3 - 4 days.

Makes 12 large cupcakes

In Pictures

Beat Cream cheese, Sift dry ingredients, mix wet ingredients and add to the dry. Mix well. Put everything in the cupcake liners and bake!

Voila!

  These were pretty good. I had some left over cheesecake batter so I put them in individual tins but added some PB2 and some mini chocolate chips too. The only cheesecake one were divine. I think next time I'll add more cheesecake to each cupcake and but the mini chocolate chips in too.