Double Layer Mini Chocolate Cheesecakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 3 dozen
Ingredients
  • For the Chocolate layer:
  • 1 C water
  • ⅓ C canola oil
  • 1 T white vinegar
  • 1 t vanilla extract
  • 1½ C four
  • 1 C sugar
  • ¼ C cocoa powder
  • 1 t baking soda
  • 1 t salt
  • For the Cheesecake layer :
  • 1 8 ounce package cream cheese, softened
  • 1 egg
  • ⅓ C sugar
  • ⅛ teaspoon salt
  • 1 C chocolate chips
  • For the Whipped Cream topping:
  • 1 C heavy cream
  • 2 T powdered sugar
  • 1 t cocoa powder
Instructions
  1. Preheat oven to 350 degrees.
  2. For the chocolate layer, in a large bowl, combine the water, oil, vinegar, vanilla, flour, sugar, baking cocoa, soda, and salt. Set aside.
  3. For the cheesecake layer, in a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips. Set aside.
  4. Spoon about 2 teaspoons of the chocolate layer batter into greased or paper-lined muffin cups. Top with about 1 teaspoon of cheesecake layer batter.
  5. Bake at 350° for 18-20 minutes or until a toothpick inserted in cupcake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
  6. For the whipped cream, in a deep mixing bowl, beat 1 C heavy cream until soft peaks form. Sprinkle powdered sugar over cream, and beat until soft peaks return. Place whipped cream in decorators bag or in large zip-lock bag (with corner snipped off) and pipe over cheesecakes after they've cooled. Dust tops with cocoa powder (using a sifter).
Recipe by The Gingham Apron at https://www.theginghamapron.com/double-layer-mini-chocolate-cheesecakes/