Chocolate Chip Cheesecake-Filled Chocolate Vegan Cupcakes (gluten, egg, & sugar-free w/ dairy-free option)
Dairy-Free, Gluten-Free, Vegan
These Chocolate Chip Vegan Cheesecake Cupcakes are one of our favorites -- gluten free and sugar free too!
(sunflower seeds work as well)
organic vanilla extract
(or 6 scoops)
sugar-free chocolate chips
gluten-free flour mix
(see Recipe Notes)
(or other light starch)
(or carob for AIP)
organic baking powder
organic coconut milk
(or 4 scoops)
organic apple cider vinegar
organic coconut oil
Make the filling first so it has time to cool. (If you make my
Homemade Chocolate Chips
with coconut oil you will want it cool or it might melt the chips :-(.)
Place all filling ingredients other than the chocolate chips in a high-powered blender (like a
) and blend 'til smooth.
Fold chocolate chips into the cheesecake mixture.
Make the cake batter.
Fill prepared muffin tins about 1/2 full with cake batter.
Spoon about 2 tsp of the cheesecake mixture on top of the cake batter.
Top each cupcake with remaining cake batter.
Bake in 350-degree oven for about 30 minutes, or until a tester comes clean out of the cupcake part.