Chocolate Cheesecake Cupcakes

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CHOCOLATE CHEESECAKE CUPCAKES      {PRINT THIS RECIPE}


1 – 3 ounce package cream cheese, softened
2 tablespoons granulated sugar
1 egg yolk
1 teaspoon vanilla
1-1/2 cups all purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/4 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 non stick spray.
-Preheat 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 1/2 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 1-1/2 teaspoons cream cheese mixture on top of the batter in each cup.
-Sprinkle the 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.

These are perfect for a summertime picnic because they travel so well and pack a lot of flavor in one small cupcake.  Oh, and don’t forget to take the wine!  What’s a picnic without wine?  and ants 🙂

I painted this wine glass to coordinate with the platter I already had.  They make a cute set, don’t you think?  If there is something you’d like me to paint for you, please drop me an email for a quote or stop by my shop to browse a while.  I’d love to show you around.

Until we eat again!