Chocolate Cheesecake Cupcakes

Can't decide between a slice of cheesecake or a cupcake? No need to choose! Chocolate Cheesecake Cupcakes are the best of both worlds!

*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Chocolate cheesecake cupcakes are perfect for a summertime picnic because they travel so well and pack a lot of flavor in one small cupcake.

YUM! You had me at...

CHOCOLATE CHEESECAKE CUPCAKES      {PRINT THIS RECIPE}


1 - 3-ounce package of cream cheese, softened
2 tablespoons granulated sugar
1 egg yolk
1 teaspoon vanilla
1-½ cups all-purpose flour
½ cup granulated sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 egg
¾ cup milk
¼ cup canola oil
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Powdered sugar for dusting

- Line a cupcake pan with baking cups (12).  Spray with nonstick spray.
-Preheat the oven to 350 degrees
- In a small mixing bowl with an electric mixer on medium speed, blend the cream cheese, the 2 tablespoons of sugar, and the egg yolk until well blended: set aside
- In another medium-size bowl, stir together the flour, the ½ cup of sugar, cocoa powder, baking powder, and salt.  Make a well in the center of the dry ingredients; set aside.
-In just one more medium-size bowl, combine the whole egg, milk, and oil.  Add the egg mixture all at once to the flour mixture stirring until just moistened.  The batter should be lumpy.
-Spoon half of the batter into prepared cupcake liners (about 1 tablespoon into each cup).
-Spoon about 1-½ teaspoon's of cream cheese mixture on top of the batter in each cup.
-Sprinkle each cupcake equally with the chocolate chips and chopped pecans.

-Bake in a 350-degree oven for about 30-35 minutes until the tops are dry.  Cool slightly in the cupcake pan and then remove to a rack to cool completely.