Name: Easy Cheesecake-Filled Cupcakes (Vegan)
Prep time: 15 min
Cook time: 15 min
Yield: 18
Ingredients: All-purpose flour - 1 ½ cups; White sugar - 1 cup; Unsweetened cocoa powder - ¼ cup; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Water - 1 cup; Vegetable oil - ⅓ cup; White vinegar - 1 tablespoon; Pure vanilla extract - 1 teaspoon; Vegan cream cheese - 1 (8 ounce) tub; White sugar - ⅓ cup; Plain non-dairy yogurt - 2 tablespoons; Cornstarch - 2 teaspoons; Vanilla extract - 1 teaspoon; Salt - 1 pinch; Vegan chocolate chips - 1 cup; White sugar, or as needed - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Easy Cheesecake-Filled Cupcakes (Vegan)

1. All-purpose flour - 1 ½ cups

2. White sugar - 1 cup

3. Unsweetened cocoa powder - ¼ cup

4. Baking soda - 1 teaspoon

5. Salt - ½ teaspoon

6. Water - 1 cup

7. Vegetable oil - ⅓ cup

8. White vinegar - 1 tablespoon

9. Pure vanilla extract - 1 teaspoon

10. Vegan cream cheese - 1 (8 ounce) tub

11. White sugar - ⅓ cup

12. Plain non-dairy yogurt - 2 tablespoons

13. Cornstarch - 2 teaspoons

14. Vanilla extract - 1 teaspoon

15. Salt - 1 pinch

16. Vegan chocolate chips - 1 cup

17. White sugar, or as needed - 2 tablespoons

How to cook deliciously - Easy Cheesecake-Filled Cupcakes (Vegan)

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

2. Stage

Combine flour, sugar, cocoa, baking soda, and salt for cupcakes together in a bowl. Add water, oil, vinegar, and vanilla and beat until combined; be careful not to overmix.

3. Stage

Beat vegan cream cheese and sugar for filling together in a separate bowl until smooth. Add vegan yogurt, cornstarch, vanilla, and salt and beat until combined. Fold in chocolate chips.

4. Stage

Fill each prepared muffin cup 2/3 full with chocolate batter. Spoon a heaping tablespoon of the cream cheese mixture on top of the chocolate batter. Sprinkle the remaining sugar on top.

5. Stage

Bake in the preheated oven until both the cake and filling appear set, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes; these taste best when completely cooled.