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Mini Choc-O-Cheesecakes
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Description
These little minis are half cupcakes, half cheesecakes. Perfect for a buffet or just snacking on. Be sure to let them cool completely before unwrapping since the cake is very moist. Yield is 55-60 minis, with 2 minis per serving. Now that’s a serving I can live with!
Ingredients
- FOR THE CAKE:
- 1-½ cup All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 cup Sugar
- ¼ cups Cocoa
- 1 cup Water
- ⅓ cups Vegetable Oil
- 1 Tablespoon Vinegar
- 1 Tablespoon Vanilla Extract
- _____
- FOR THE CREAM CHEESE LAYER:
- 1 package (8 Oz. Package) Cream Cheese
- 1 whole Egg
- ½ cups Sugar
- ¼ teaspoons Salt
- 6 ounces, fluid Chocolate, Chopped Or Mini-chips
Preparation
For the cake, mix the dry ingredients well in a bowl. Combine the wet ingredients and stir into the dry ingredients. Spoon batter into mini-cupcake liners in mini muffin pans so that they are half full.
Combine the ingredients for the cream cheese layer (except the chocolate). Spoon 1 teaspoon of the mixture on top of the cake mixture. Sprinkle chocolate on top of the cream cheese mixture.
Bake at 350ºF for 12-15 minutes.
Yield: 55-60 minis.
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