This rarely happens, but earlier this week, Dan made a request for these cupcakes/muffins that his friend, Logan's mom used to make for them in university.
These cupcakes/muffins (not sure what to call them) turned out delicious. I love them. The only thing I would change next time is to make extra cheesecake filling because it's extra tasty! I would recommend doing one and a half of the cheesecake top recipe below.
Here's what you'll need for the chocolate bottoms:
1 1/2 cup AP flour
1 tsp baking soda
5 Tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/3 salted butter, melted
1 cup water
1 tbsp vinegar
1tsp vanilla
Here's what you'll need for the cheesecake tops:
1 8 oz package cream cheese
1 egg
1/3 white sugar
1/8 tsp salt
1 heaping cup of milk chocolate chips
Preheat the oven to 350 degrees F, and line two muffin pans with paper liners.
In a large bowl, combine flour, baking soda, cocoa powder, and salt. Make a well in the middle. Add melted butter, 1 cup white sugar, water, vinegar, and vanilla. Using a large wooden spoon or a whisk, stir together until combined. Set mixture aside.
In another large bowl, beat together the cream cheese (make sure it is softened, but do not melt it in the microwave), egg, 1/3 white sugar, and salt. Once the mixture is smooth, stir in the milk chocolate chips.
Fill the muffin cups 1/2 full with the chocolate bottom batter, then top with a heaping spoonful of the cheesecake toping.
Bake for 20-25 minutes.
Enjoy with a glass of cold milk :)
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