A dollop of cheesecake filling hides in
each of these rich chocolate cupcakes. Topped with melted chocolate
chips, try adding candied violets or colored sprinkles for a
festive presentation.
Chocolate
Cheesecake Cupcakes
- 1 (12-ounce) package or
2 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels,
divided use
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup water
2 (3-ounce) packages cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt
- Preheat oven to 350°F
(175°C). Grease or paper-line 16 muffin cups.
- Microwave 1/2 cup morsels
in small, microwave-safe bowl on HIGH (100%) power for 45 seconds;
stir. Microwave an additional 10 to 20-second intervals, stirring
until smooth; cool to room temperature.
- Combine flour, baking
soda and salt in small bowl.
- Beat sugar, oil, egg and
vanilla extract in large mixer bowl until blended. Beat in melted
chocolate; gradually beat in flour mixture alternately with water
(batter will be thin).
- Beat cream cheese, sugar,
egg and salt in small mixer bowl until creamy. Stir in 1 cup
morsels.
- Spoon batter into prepared
muffin cups, filling 1/2 full. Spoon filling by rounded tablespoon
over batter. Spoon remaining batter over filling.
- Bake for 20 to 25 minutes
or until wooden pick inserted in center comes out clean. While
still hot, sprinkle with remaining 1/2 cup morsels. Let cool
for 5 minutes or until morsels are shiny; spread to frost. Remove
to wire racks to cool completely.
Makes 16 servings.
Nutrititional information
not available
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
