Chocolate chip cheesecake filled cupcakes! How amazing does that sound?! I recently made these cupcakes for a bake sale and I’m happy to say that they were the first to sell out! They are so easy to make too!
- 1 Box German Chocolate Cake Mix (or any other chocolate flavor)
- 2 tsp Pure Vanilla Extract
Preheat oven to 350 deg and prepare cake mix according to directions on the box. Add 2 tsp of vanilla extract to your batter and mix well. Set aside and add cupcake liners to your cupcake pan.
- 1 8oz Block of Cream Cheese. (I use a Cream Cheese & Greek Yogurt Blend)
- 1 Egg
- 1/3 Cup Sugar
- 3/4 Cup Mini Chocolate Chips
Blend softened cream cheese with egg and sugar until well blended. Then fold in your chocolate chips.
Add the cupcake batter to your lined cupcake pan, 2/3 full. Once filled, drop a heaping teaspoon of cheesecake filling into the center of each cupcake. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. In my oven, they were done in 20 minutes. Cool completely before icing.
- 1 Stick Butter
- 1 Cup Chocolate Chips
Melt butter and chocolate chips in a double boiler, while continuously stirring. You may need to add a little extra chocolate chips if the consistency is too thin. (Sometimes I’ve had to do this, but I can’t figure out why I don’t need to do it each time I make it!) Once melted, set aside and allow to cool for a few minutes. The icing should begin to thicken. Top each cupcake with about a teaspoon of the icing and gently spread it over the top. The icing will firm up once cooled.
Store in the fridge because you don’t want the cheesecake filling to spoil. Look how yummy it is inside!