Stuffing cheesecake in a chocolate cupcake? Genius! This recipe comes from David Lebovitz (also a genius). I reduced the amount of sugar (because I ran out - how did that happen??) which I think actually made them taste better.
- 8 ounces regular or reduced fat cream cheese, at room temperature
- 1/3 cup granulated sugar (I used 1/4 cup)
- 1 large egg, at room temperature
- 2 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1 1/2 cups all-purpose flour
- 1 cup firmly packed light brown sugar
- 5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1/3 cup unflavored vegetable oil
- 1 tablespoon white or cider vinegar
- 1 teaspoon vanilla extract
1. Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.
2. Adjust the rack to the center of the oven and preheat to 350°F . Line 12 cup muffin tin with paper cups.
3. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
4. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth.
5. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly.
6. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These keep unrefrigerated for 2 to 3 days if stored in an airtight container (longer if stored in the fridge).
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