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!

YUM! You had me at…

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 nonstick 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 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.

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

Thank you so much for visiting me here in my Kudos Kitchen!!

Until we eat again!