Double Layer Mini Chocolate Cheesecakes

Preheat oven to 350 F.

For the chocolate layer: In a large bowl, combine the water, oil, vinegar, vanilla, flour, sugar, baking cocoa, soda, and salt. Set aside.

For the cheesecake layer: In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips. Set aside.

Spoon about 2 teaspoons of the chocolate layer batter into greased or paper-lined standard size muffin cups (recipe makes about 3 dozen so you’ll need more than one pan, or cook in batches). Top with about 1 teaspoon of cheesecake layer batter.

Bake at 350°F for 18-20 minutes or until a toothpick inserted in the cupcake portion comes out clean. Remove from oven. Cool for 10 minutes before removing to wire racks to cool completely.

For the whipped cream topping: In a deep mixing bowl, beat the heavy cream until soft peaks form. Sprinkle powdered sugar over cream, and beat until soft peaks return. Place whipped cream in decorator’s 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).