Treat yourself to these Mini Chocolate Chip Cheesecake Cupcakes ... they're a delicious sweet your whole family will adore!
Stir in chocolate chips by hand; set aside.
Add water, oil, and vanilla to flour mixture; stir until combined.
Fill each cup 1/3 full with chocolate mixture and then top with 1 teaspoon of the cheesecake.
Bake for 15 - 20 minutes, or just until set. Do not over bake.
The yield for this recipe will vary depending on how big you make your cupcakes. To get 100 cupcakes, err on the side of adding less batter and cheesecake to each liner. The cupcakes will puff up as they bake and don't need to be filled to the top.
Leftover cupcakes freeze very well in an airtight bag or container, so do not hesitate to make the full batch. Remove them from the freezer about 1/2 hour before you plan to serve them.