Triple Chocolate Cheesecake Cupcakes

For the cake layer:

Preheat oven to 350ºF and line 24 cupcake tins with foil or paper cupcake liners.

Microwave chocolate and butter in a bowl in 30-second increments, stirring in between until butter and chocolate are completely melted.

Stir sugar into melted chocolate mixture until well blended. Beat in egg with a whisk. Beat in vanilla.

Add 1/2 cup of flour, baking soda and salt and mix well. Add remaining flour, alternating with water (starting and ending with flour), stirring in between each addition just until smooth.

Pour into prepared tins, about 2 tablespoons of batter per cup, and bake for about 5 minutes or until cake layer is set but still wet.

Reduce oven temperature to 325ºF and prepare the cheesecake filling.

For the cheesecake filling:

Beat cream cheese with an electric mixer until light, creamy and lumps are gone (about 5 minutes). Add granulated sugar and combine on medium-high speed well until light and creamy.

Beat in egg, on medium speed. Stir in flour. Add vanilla extract and beat until mixture is thick and creamy.

Melt chocolate chips and butter in the microwave using the same method as above using 30-second increments; mixture will get very thick. Add chocolate to the cheesecake filling and combine thoroughly.

Pour chocolate cheesecake batter over cake layer and bake for 6-8 minutes or until cheesecake is set. Once cupcakes are cool, prepare glaze.

For the glaze:

Combine chocolate chips, butter and corn syrup in a small pot over low-medium heat and stir constantly until mixture is completely melted. Stir in vanilla and remove from heat.

Pour glaze over cupcakes. Chill cupcakes in the fridge for at least 2 hours and until ready to serve. They will keep in the fridge for a few days.