You got your cheesecake in my cupcake! You got your cupcake on my cheesecake!

Is it a cupcake? Is it a cheesecake? No! It's a cupcake stuffed with cheesecake! These are amazingly easy to make and even easier to swallow down. Thanks to AmHam for suggesting them.

You'll need:

Cheesecake filling

8 oz. (225g) cream cheese (room temperature)

1/3 cup (65g) white sugar

1 tsp vanilla

1 egg

Chocolate coating

1 cup sugar

1 1/2 cups flour

1/3 cup unsweetened cocoa powder (regular, not dutched)

1 tsp baking powder

pinch salt

1 cup water

1/3 cup oil

1 tbsp vinegar

1 tsp vanilla

Cupcake tins and liners

Set the oven to 350F(175F)

The inside:

Mix cream cheese, sugar, vanilla and egg

Mush everything together really well. It should be light yellow and smooth. I used a fork, but an electric hand mixer should be just fine. Cover and put in the refrigerator then get to work on the outside.

Mix together the dry ingredients:

Mix together the wet ingredients:

Make a well in dry stuff:

Add the wet stuff!

Put 'em all together and stir it all up until smooth and creamy. Go get your muffin tin and liners and let's get these puppies together. Fill the cups 2/3 full with chocolate.

Once you've gotten through your chocolate get out the cheesecake filling and put a big dollop in the middle of each cup on top of the chocolate. Try to get it as even and round as possible, but unlike what your kids might tell you, it doesn't change the way it tastes if it's kind of messy. It'll go into the oven for 25 minutes at which point the cheesecake should be set, if not give it another couple minutes.

As you can see, we need a bit of practice keeping the cheesecake even. Very subtle taste, but nice creamy middle with the rich outside.