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Easy Cheesecake-Filled Cupcakes (Vegan)
Easy Cheesecake-Filled Cupcakes (Vegan)
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Indulgent vegan cheesecake-filled chocolate cupcakes for a deliciously sweet twist on a classic treat.
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
  • 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
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare 18 muffin cups by lining them with paper liners.
  • In a bowl, mix together flour, sugar, cocoa, baking soda, and salt for cupcakes. Add water, oil, vinegar, and vanilla, then beat until just combined, being careful not to overmix.
  • In a separate bowl, combine vegan cream cheese and sugar, beating until smooth. Mix in vegan yogurt, cornstarch, vanilla, and salt until well combined. Gently fold in chocolate chips.
  • Fill each muffin cup two-thirds full with decadent chocolate batter. Dollop a generous tablespoon of luscious cream cheese mixture on top of the chocolate base. Finish by sprinkling the remaining sugar on top for a perfect sweet touch.
  • Bake the cake in the preheated oven until both the cake and filling are set, about 20 minutes. Let it cool completely for about 30 minutes for the best taste.

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