Cheesecake Chocolate Cupcakes

A delicious hint of cheesecake baked over a chocolate cupcake base. Does life get any better?

Chocolate Cupcake

2 cups cake flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup semi-sweet chocolate chips, melted
1 cup buttermilk

Cheesecake Filling

1 (8-ounce package) cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup graham cracker crumbs
Chocolate Frosting:
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup milk
1 cup unsalted butter, softened
1 cup semi-sweet chocolate chips, melted
Preheat oven to 350 degrees F.  Line 24 muffin cups with liners.

To make the chocolate cake, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes.  Beat in eggs, one at a time, until well combined.  Beat in melted chocolate chips until combined.  Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.

To make the cheesecake filling, in a medium bowl, using a mixer on medium speed, beat cream cheese and granulated sugar until creamy - about 1-2 minutes; beat in egg and vanilla until well combined.  Stir in graham cracker crumbs until combined.

Divide 1/3 of the batter into muffin cups.  Place a spoonful of cream cheese mixture into the centers; cover with remaining batter.  Bake 17-19 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool for 5 minutes before transferring to wire racks to cool completely.