CHOCOLATE CHEESECAKE CUPCAKES

DessertSnackVegan
Written By Lisa Maloy

Prep Time: 10 min

Cook Time:30 min

You know, being vegan, you really don’t have to miss out on all the good stuff! You just have to be a little creative! I love cheesecake, but dairy doesn’t love me, sooooo……thank goodness for dairy free cream cheese! Whip up all the ingredients and viola!

INGREDIENTS

  • ½ (8 ounce) package vegan cream cheese, softened

  • 1 ⅓ cups truvia, divided

  • 2 tbsp flax egg, 4 tbsp water mixed together and let sit for 5 min

  • ⅓ cup dairy free chocolate chips

  • 1 ½ cups gluten free flour

  • ¼ cup unsweetened cocoa powder

  • 1 tsp baking powder

  • ¼ tsp baking soda

  • ⅛ tsp salt

  • 1 cup water

  • ⅓ cup olive oil

  • 1 tbsp vinegar

  • 1 tsp vanilla extract

DIRECTIONS

Preheat oven to 350 degrees. Line 18 muffin cups with paper bake cups or spray with pam spray.

Beat vegan cream cheese in a small bowl with an electric mixer on medium speed until smooth. Add 1/3 cup truvia and flax egg. Beat on medium speed for 1 minute or until smooth. Stir in dairy free chocolate.

In a separate large bowl, combine the remaining 1 cup truvia, gluten free flour, cocoa, baking powder, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of bowl as needed.

Spoon batter into the muffin cups, filling each half full. Spoon about 1 tablespoon of the cream cheese mixture over each. Bake for 25 to 30 minutes or until tops look springy.

Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes from pan, cool thoroughly on wire rack.. Dig in!

MARCROS

Servings: 12

Calories: 164 cal 

Carbohydrates: 27g

Protein: 4g 

Fat: 3.9g 

Sodium: 72mg

Fiber: 1g 

Sugar: 14g

Lisa Maloy
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