-
1
For the cake layer:
-
2
Preheat oven to 350u00b0F and line 24 cupcake tins with foil or paper cupcake liners.
-
3
Microwave chocolate and butter in a bowl in 30-second increments, stirring in between until butter and chocolate are completely melted.
-
4
Stir sugar into melted chocolate mixture until well blended. Beat in egg with a whisk. Beat in vanilla.
-
5
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.
-
6
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.
-
7
Reduce oven temperature to 325u00b0F and prepare the cheesecake filling.
-
8
For the cheesecake filling:
-
9
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.
-
10
Beat in egg, on medium speed. Stir in flour. Add vanilla extract and beat until mixture is thick and creamy.
-
11
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.
-
12
Pour chocolate cheesecake batter over cake layer and bake for 6-8 minutes or until cheesecake is set. Once cupcakes are cool, prepare glaze.
-
13
For the glaze:
-
14
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.
-
15
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.
