Ingredients:

  • 1 3/4 cups (210g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 2 large eggs
  • 1 cup (240ml) whole milk
  • 1/2 cup (115g) vegetable oil
  • 2 tsp (10ml) vanilla extract
  • 1 tsp (5ml) apple cider vinegar
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1/2 tsp (3g) vanilla extract
  • 8 oz (225g) cream cheese, chilled
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Prepare the cheesecake core by beating softened cream cheese and 50g sugar until smooth. Mix in one egg and vanilla extract on low speed until just combined.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine eggs, milk, vegetable oil, vanilla, and apple cider vinegar.
  4. Pour the wet ingredients into the dry ingredients and whisk by hand until just combined, ensuring no streaks of flour remain.
  5. Fill each cupcake liner 1/3 full with the chocolate batter.
  6. Spoon 1 tablespoon of the cheesecake mixture into the center of each cupcake.
  7. Top with the remaining chocolate batter and bake for 25 minutes.
  8. Prepare the frosting by beating chilled cream cheese, softened butter, powdered sugar, and vanilla. Add heavy cream if needed for consistency.
  9. Chill the frosting for 2 hours for stability before piping onto cooled cupcakes.