Easy Cheesecake-Filled Cupcakes (Vegan)

Name: Easy Cheesecake-Filled Cupcakes (Vegan)
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Ingredients: 1.5 cups all-purpose flour; 1 cup white sugar; 0.25 cup unsweetened cocoa powder; 1 teaspoon baking soda; 0.5 teaspoon salt; 1 cup water; 0.33333334326744 cup vegetable oil; 1 tablespoon white vinegar; 1 teaspoon pure vanilla extract; 1 (8 ounce) tub vegan cream cheese; 0.33333334326744 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

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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!

Submitted by Emily Kennedy

Published on September 6, 2021

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hr 5 mins

Servings:

18

Yield:

18 cupcakes

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Ingredients

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Original recipe (1X) yields 18 servings

Cupcakes:

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

Filling:

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

Directions

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.

Cook's Notes:

Don't soften the vegan cream cheese! Use it straight from the fridge.

You can use apple cider vinegar instead of white and canola oil instead of vegetable.

Nutrition Facts (per serving)

247	Calories
14g	Fat
34g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 18
Calories 247
% Daily Value *
Total Fat 14g	18%
Saturated Fat 5g	27%
Sodium 195mg	8%
Total Carbohydrate 34g	12%
Dietary Fiber 4g	13%
Total Sugars 16g
Protein 3g	6%
Calcium 4mg	0%
Iron 1mg	4%
Potassium 31mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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