When gathering recipes for your holiday cookie offering, it's nice to have some drop cookies, some shaped cookies, and some rolled cookies. I also like to throw in some of these Chocolate Cheesecake Cupcakes in the mini muffin size as shown above.......since: 1) I love them.....2)They are quick to make ...3)They freeze well...4)Did I mention they are delicious??
Now, I make these so often I'm sad to say that the recipe is pretty much committed to memory.....and if you try them....I bet you'd love them too! These ones are on their way to the Remembrance Day ceremonies here in Prince George. Ike is excited to take part in the parade with all the other Cub Scouts even though I doubt he can fully grasp it's significance. So just in case I've convinced you to try them....here is it......the recipe.Chocolate Cheesecake Cupcakes
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
1 tsp vinegar
1/3 cup oil
1 cup water
Dump all of the above into a large bowl and whisk together, set aside while making topping
1 ( 8 oz pkg) of cream cheese at room temperature
1/3 cup sugar
1 cup chocolate chips
pinch of salt
Cream together the cream cheese and sugar, add egg and salt and combine till smooth. Stir in chocolate chips.
Preheat oven to 350F. Line 18 muffin tins with paper liners. Divide chocolate batter equally into each of the 18 muffin cups. About a rounded tbsp for each. Top with a rounded tsp of cream cheese topping. Bake for about 18 minutes or until the cream cheese topping begins to brown in a few spots.