These little cups of heaven are moist, decadent, creamy, and beyond easy to make! Whip these up for Shavuot morning, a Sunday morning family brunch, or anytime you’re in the mood for an incredible cheesecake. Be sure to make a double batch, they’re that good!
Prepare the Manischewitz Extra Moist Chocolate Cake according to directions. Set batter aside.
In a separate bowl, mix together the cream cheese, egg, sugar, and salt. When the cream cheese batter is combined well and has a creamy consistency, add the chocolate chips and mix again.
Fill each muffin tin cup 1/3 full with the chocolate batter and then top with a generous dollop of the cream cheese batter.
Bake for 25 to 30 minutes in a 350 degree Fahrenheit oven.
Photography and Styling by Tamar Teitelbaum
It says that this recipe serves 6–does that mean 6 cupcakes or 12? If a whole box of cake mix is used, I would think it would be for 12 cupcakes–is that correct?
Yes, it seems like it should make 9-12 cupcakes.