Chocolate chip cheesecake cupcakes recipe

Ingredients

• 4 ounces fat-free cream cheese, softened
• 1-1/3 cups sugar, divided
• ¼ cup liquid egg substitute
• 1/3 cup semisweet chocolate chips
• 1-½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 cup water
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1 tablespoon white vinegar

1. Preheat oven to 350°F. Line 18 muffin cups with paper liners; set aside.
2. In a medium bowl, with an electric mixer on medium speed, beat cream cheese and 1/3 cup sugar for 1 minute, or until light and fluffy. Add liquid egg and beat for 1 minute, or until smooth. Stir in chocolate chips; set aside.
3. In a large bowl, combine flour, remaining sugar, cocoa powder, baking soda, baking powder, and salt. Add water, oil, vanilla, and vinegar. Beat with electric mixer on medium speed for 2 minutes, scraping down sides of bowl occasionally.
4. Spoon batter into prepared muffin cups, filling each about ½ full. Spoon about 1 tablespoon cream cheese mixture over each.
5. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes, then remove from muffin cups and cool completely.