Lottsa Chocolate Cheesecake Cupcakes

Lottsa? Yep. Lottsa. I couldn’t decide if these were double or triple chocolate. There are only two types of chocolate, but one is in both the cupcake and the cheesecake part, so does that count twice? Two roots, one with a multiplicity of two? Sorry…Calculus reference there. Anyway, I meant to follow a black bottom cupcake recipe…but then I was distracted by showing the Fudgelet what I was making and how it was going…and added cocoa powder to the wrong bowl. I thought about it and knew I could dump out what was in there and start over, but decided to roll with it. I also debated adding some extra sugar since the cocoa powder is unsweetened, but decided, again, to leave it alone.

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The other fun was swapping yogurt in for sour cream. I had the cream cheese and wanted to use it in a recipe (it was about to expire). So, I thought of black bottoms. Then I saw the recipe wanted sour cream, which I didn’t have…and I didn’t feel like running to the store for it. I decided to try yogurt (2% milkfat Greek yogurt was what I had on hand) and if they didn’t work out, it was a lesson in substitution (more math references?).

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Anyway, because there is “lottsa” chocolate, it helps hide the cheesecake until you bite into it. The topping shouldn’t have sunk quite as much, but that might be because of the yogurt, or because of how I filled my cupcake pans. This recipe should make closer to a dozen cupcakes…I only made 9 because I overfilled my muffin wells.

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Directions for Lottsa Chocolate Cheesecake Cupcakes

Filling

  • 8 ounces cream cheese, softened
  • 1/4 cup Dutch-processed cocoa powder
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 egg white
  • 1 Tablespoon Greek yogurt (2% milkfat or whole milk style)
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips (the big ones will sink)

Beat the cream cheese, cocoa powder, sugar, and salt together in a bowl until smooth.

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Then, beat in the egg white, yogurt, and vanilla for about 30 seconds, until well-combined.

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Stir in the chocolate chips and set aside.

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Cupcakes

  • 3/4 cup flour
  • 2/3 cup granulated sugar
  • 1/4 cup Dutch-processed cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup water, room temperature
  • 6 Tablespoons Greek yogurt (2% milkfat or whole milk style), room temperature
  • 4 Tablespoons (1/2 stick) butter, melted and cooled
  • 1 teaspoon vanilla extract

Preheat the oven to 400 degrees and spray a muffin tin or line with cupcake liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

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Whisk in the remaining ingredients until just incorporated.

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Portion the batter into the muffin wells so that they are filled about 2/3 of the way each. Spoon a rounded Tablespoon of the filling onto the center of each cupcake. If you are have enough batter to make more than 9 cupcakes, then use less than a full Tablespoon of filling for each to make sure you have enough.

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Bake until the cupcakes are set (the tops will be dry and a toothpick inserted in the non-cheesecake portion should come out dry), about 20 minutes.

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Let the cupcakes cool for 10 minutes in the tin before removing to cool completely.

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(that one looks a bit angry!)

Directions for Lottsa Chocolate Cheesecake Cupcakes (without pictures)

Filling

  • 8 ounces cream cheese, softened
  • 1/4 cup Dutch-processed cocoa powder
  • 1/4 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 egg white
  • 1 Tablespoon Greek yogurt (2% milkfat or whole milk style)
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips (the big ones will sink)

Beat the cream cheese, cocoa powder, sugar, and salt together in a bowl until smooth. Then, beat in the egg white, yogurt, and vanilla for about 30 seconds, until well-combined. Stir in the chocolate chips and set aside.

Cupcakes

  • 3/4 cup flour
  • 2/3 cup granulated sugar
  • 1/4 cup Dutch-processed cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup water, room temperature
  • 6 Tablespoons Greek yogurt (2% milkfat or whole milk style), room temperature
  • 4 Tablespoons (1/2 stick) butter, melted and cooled
  • 1 teaspoon vanilla extract

Preheat the oven to 400 degrees and spray a muffin tin or line with cupcake liners. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Whisk in the remaining ingredients until just incorporated. Portion the batter into the muffin wells so that they are filled about 2/3 of the way each. Spoon a rounded Tablespoon of the filling onto the center of each cupcake. If you are have enough batter to make more than 9 cupcakes, then use less than a full Tablespoon of filling for each to make sure you have enough.

Bake until the cupcakes are set (the tops will be dry and a toothpick inserted in the non-cheesecake portion should come out dry), about 20 minutes. Let the cupcakes cool for 10 minutes in the tin before removing to cool completely.

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