Easy Cheesecake-Filled Cupcakes (Vegan)
Description
These cheesecake-filled chocolate cupcakes are made with completely vegan ingredients, for a new twist on a sweet treat.
Ingredients
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1 1/2 cups all-purpose flour
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1 cup white sugar
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1/4 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup water
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1/3 cup vegetable oil
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1 tablespoon white vinegar
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1 teaspoon pure vanilla extract
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1 (8 ounce) tub vegan cream cheese
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1/3 cup white sugar
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2 tablespoons plain non-dairy yogurt
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2 teaspoons cornstarch
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1 teaspoon vanilla extract
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1 pinch salt
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1 cup vegan chocolate chips
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2 tablespoons white sugar, or as needed
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2
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.
3
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.
4
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.
5
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.