EASY CHEESECAKE-FILLED CUPCAKES (VEGAN)

Easy Cheesecake-Filled Cupcakes (Vegan) image

I veganized an old family recipe and it was a huge success. These are classic chocolate cupcakes with a chocolate chip cheesecake center. Popular with omnivores, as well as vegans!

Provided by Emily Kennedy

Time 1h5m

Yield 18

Number Of Ingredients 17

Ingredients

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 (8 ounce) tub vegan cream cheese
⅓ cup white sugar
2 tablespoons plain non-dairy yogurt
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 pinch salt
1 cup vegan chocolate chips
2 tablespoons white sugar, or as needed

Steps:

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

Nutrition Facts : Calories 247 calories, Carbohydrate 34.1 g, Fat 13.9 g, Fiber 3.5 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 195.1 mg, Sugar 16.3 g