Chocolate Cheesecake Cupcakes
Chocolate Cheesecake Cupcakes are also known as black bottom cupcakes. This Skinny version is a delicious combination of a light and moist chocolate cake with creamy cheesecake. If you have some points or calories to spare, whip up some Chocolate Ganache frosting. All you need is a little of the frosting to make it decadent & indulgent and it has the perfect texture to go with these cupcakes. ENJOY!
Ingredients:
Directions:
Pre-heat oven to 350 degrees
Prepare 22 cupcake tins with paper liners
In a medium mixing bowl: beat over medium speed all the cheesecake ingredients until well combined; set aside
In a large mixing bowl: beat all the Cake ingredients on medium speed until well combined
Add Chocolate Cake mixture to the cupcake liners appox 1/2 full
Add a small ice cream scoop of the cheesecake mixture on top of the cake mixture
Repeat for all 22 cupcakes
Swirl with a fork to combine the cheesecake & Cake slightly at the top.
Bake for 30 minutes
Cool and store in Refrigerator for at least 1 hr.
Nutrition:
Serving Size 1 cupcake
Servings 22
- Amount Per Serving
- Calories 136.7
- % Daily Value *
- Total Fat 4.9g8%
- Total Carbohydrate 19.3g7%
- Dietary Fiber .5g2%
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Pre-heat oven to 350 degrees
Prepare 22 cupcake tins with paper liners
In a medium mixing bowl: beat over medium speed all the cheesecake ingredients until well combined; set aside
In a large mixing bowl: beat all the Cake ingredients on medium speed until well combined
Add Chocolate Cake mixture to the cupcake liners appox 1/2 full
Add a small ice cream scoop of the cheesecake mixture on top of the cake mixture
Repeat for all 22 cupcakes
Swirl with a fork to combine the cheesecake & Cake slightly at the top.
Bake for 30 minutes
Cool and store in Refrigerator for at least 1 hr.