Zutaten für Chocolate Chip Cheesecake Swirl Cupcakes
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (113g) softened cream cheese
- 2 large eggs
- Semi Sweet Chocolate Chips
- All Purpose Flour
- Baking Cocoa
- Water
- Vegetable Oil
- White Vinegar
- Baking Soda
- Vanilla
- Salt
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Zubereitung von Chocolate Chip Cheesecake Swirl Cupcakes
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper baking cups.
- In a medium bowl, beat 1/2 cup (113g) softened cream cheese and 1/2 cup (100g) granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Beat in 1 large egg until well combined.
- Stir in 1/2 cup (60g) chocolate chips.
- Set aside the cream cheese mixture.
- In a large bowl, combine 1 1/2 cups (188g) all-purpose flour, 1 1/4 cups (250g) granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup (120ml) vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup (120ml) milk. Beat on low speed for 30 seconds, scraping down the sides of the bowl.
- Beat on high speed for 3 minutes, scraping down the sides occasionally, until the batter is light and fluffy.
- Reserve 1 1/2 cups of the cupcake batter.
- Fill each muffin cup about 1/3 full with the remaining cupcake batter.
- Spoon 1 tablespoon of the cream cheese mixture on top of the batter in each cup.
- Top each with the reserved cupcake batter, filling the cup almost to the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
88g
Fat
16g
Carbs
10g
