Cheesecake Stuffed Fudgey Cupcakes with Cream Cheese Frosting

Preheat oven to 350 degrees F.

Combine all the filling ingredients together in bowl and mix well. Set aside.

In a separate bowl, combine dry ingredients for cupcakes. Set aside. In a small microwave safe bowl, combine coffee and chocolate chips. Microwave on high for 1.5 minutes. Remove from microwave and stir until chocolate chips melt. (If you are starting out with hot coffee, skip the microwave and stir chips into the hot coffee until they melt.) Add vanilla, salt and cider vinegar to coffee/chocolate mixture. Mix dry ingredients, coffee mixture and oil together until well combine using an electric mixer or whisk. This will be a very loose batter.

Recipe makes 21 or so cupcakes. Fill cupcake pan with paper liners. Fill each liner 1/3 of the way full with cupcake batter, add one tablespoon of cheesecake batter into the center. Cover with just enough cupcake batter to cover the cheesecake batter but NOT fill the liner all the way to the top.

Bake at 350 F for 20 minutes. Then remove from the oven and allow the cupcakes to cool completely before frosting. The cupcakes will fall a bit in the middle while cooling.

Combine all frosting ingredients in a bowl and mix using an electric mixer until fluffy. This frosting will not get as fluffy as a buttercream frosting.

Pipe frosting onto cooled cupcakes and put in the refrigerator for at least an hour before serving.