Mini Chocolate Chip Cheesecake Cupcakes

• Vegetarian

• Produce

  • 1/3 cup Vegetable

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 tsp Baking soda
  • 1 (12-oz. package Chocolate chips
  • 1/4 cup Cocoa, unsweetened
  • 1 1/2 cups Flour
  • 5/8 tsp Salt
  • 1 1/3 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Nuts, ground

• Dairy

  • 1 (8-oz. package Cream cheese

• Liquids

  • 1 cup Water

Found on hellolittlehome.com

Ingredients

• 1 (8-oz.) package cream cheese, at room temperature
• 1 large egg
• 1/3 cup sugar
• 1/8 tsp. salt
• 1 (12-oz.) package chocolate chips
• 1 1/2 cups flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup water
• 1/3 cup vegetable, canola, or coconut oil
• 1 tsp. vanilla
• 1/2 cup ground nuts, optional

Directions

• Preheat oven to 350 degrees.
• Using a stand or hand mixer, mix cream cheese until smooth.
• Add in egg, sugar, and salt; mix well.
• Stir in chocolate chips by hand and set aside.
• Whisk together flour, sugar, cocoa, baking soda, and salt.
• Add water, oil, and vanilla to flour mixture, and stir until combined.
• Line a mini muffin pan with
• Fill each cup 1/3 full with chocolate mixture and then top with 1 tsp. of the cheesecake.
• Sprinkle with ground nuts, if desired.
• Bake for 15 - 20 minutes, or just until set. Do not overbake.
• Cool on a wire rack before serving. Enjoy!