Easy Cheesecake-Filled Cupcakes (Vegan)

I veganized an old family recipe and it was a huge success. These are classic chocolate cupcakes with a chocolate chip cheesecake center. Popular with omnivores, as well as vegans!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 247 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• 1 ½ cups all-purpose flour
• ⅓ cup vegetable oil
• 1 pinch salt
• ¼ cup unsweetened cocoa powder
• ⅓ cup white sugar
• 1 cup water
• 2 teaspoons cornstarch
• 1 tablespoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 (8 ounce) tub vegan cream cheese
• 2 tablespoons white sugar, or as needed
• 1 cup vegan chocolate chips
• 2 tablespoons plain non-dairy yogurt

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step 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.

Step 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.

Step 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.

Step 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.