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| Chocolate Chip Cheesecake Cupcakes |
"I am not normally a cupcake fan, but this is my favorite cupcake recipe! I have made it over and over and people love it."
Ingredients :
- 1 (18.25 ounce) package chocolate cake mix (such as Duncan Hines® Moist Deluxe®)
- 1 1/4 cups water
- 4 eggs, divided
- 1/2 cup oil
- 1 (8 ounce) package cream cheese, at room temperature
- 2/3 cup white sugar
- 3/4 teaspoon Mexican vanilla extract
- 3/4 cup miniature chocolate chips, or more to taste, divided
- 1 (16 ounce) container cream cheese frosting
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 1H15M |
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- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.
- Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
- Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.
Notes :
- You can use other kinds of vanilla but you will probably need to add a bit more. I find Mexican vanilla also has the best flavor.
- I use fat-free cream cheese typically, but any kind works well. Cold cream cheese will take much longer to blend smooth than room temperature.
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