Chocolate Cheesecake Cupcakes

• FOR THE CAKE:
• 1-1/2 cup Flour
• 1 cup Sugar
• 1/4 cups Cocoa Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 cup Water
• 1 Tablespoon Vinegar
• 1/3 cups Vegetable Oil
• 1 teaspoon Vanilla
• 1 container (16 Oz. Size) Chocolate Icing, Or Your Favorite Recipe, For Topping The Cupcakes (optional)
• _____
• FOR THE CHEESECAKE:
• 8 ounces, weight Cream Cheese, Softened
• 1 whole Egg
• 1/3 cups Sugar
• 1/8 teaspoons Salt

1. Place cupcake liners in your cupcake/muffin tin (recipe makes 12).
2. For cake:
3. Sift together dry ingredients. Add liquid ingredients. Beat until well mixed. Fill cupcake liners 1/3 full with chocolate batter - split it up evenly and use all of the batter.
4. For cheesecake:
5. Mix all ingredients together; stir well. Top each layer of cake batter that is already in the cupcake liner with a heaping teaspoon of the cream cheese mixture - split it up evenly and use all of the batter.
6. Bake at 350 degrees F for 30 - 35 minutes. Top with chocolate icing if desired.

cake, flour, sugar, ubc, baking soda, salt, water, vinegar, vegetable oil, vanilla, chocolate icing, weight cream cheese, egg, sugar, salt

Taken from tastykitchen.com/recipes/desserts/chocolate-cheesecake-cupcakes/ (may not work)