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Kosher Nexus
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Chocolate Chip Cheesecake Cupcakes (Dairy)

What You’ll Need

  • 4 ounces fat-free cream cheese, softened
  • 1/4 cup liquid egg
  • 1/3 cup sugar
  • 1 cup sugar
  • 1/3 cup semisweet chocolate chips
  • 1 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 teaspoon vanilla
  • 1 tablespoon vinegar

What to Do

 

  1. Preheat oven to 350 degrees F. Line 18 muffin tin cups with paper liners; set aside.
  2. In a small bowl, beat cream cheese with an electric mixer on medium speed. Add liquid egg and 1/3 cup sugar. Beat 1 minute or until smooth. Stir in chocolate chips; set aside.
  3. In a large bowl, combine flour, remaining sugar, cocoa powder, baking soda, baking powder, and salt. Add water, oil, vanilla, and vinegar. Beat with electric mixer on medium speed for 2 minutes, scraping down sides of bowl occasionally. Spoon batter into prepared muffin tin cups, filling about 1/2 full. Spoon about 1 tablespoon cream cheese mixture over each.
  4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.Cool on wire rack for 10 minutes. Remove from pan and cool completely.