Gluten-Free Chocolate Cheesecake Cupcakes

I thought I would give one of the New Betty Crocker box Gluten-free cake mixes a try. (Way easier then going out the high-end health food market and buying 5 different wheat free flours.) Here is what I did with it and these came out GREAT!

INGREDIENTS:

1 box of Chocolate Gluten-free cake mix
(Box directions include eggs, oil & water)

Cheesecake filling:

3/4 cup sugar, plus 2 tablespoons
1 egg
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons mini semisweet chocolate chips
Frost them with this: Chocolate Ganache
BAKING MUSIC SELECTION: Cupcake Song

PREPARATION:

Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers. In a medium bowl, add the cake mix with the needed ingredients from the box directions.

Using a mixer, mix the ingredients well. In a small bowl, beat together the cream cheese, 1 egg, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips.

Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter.

Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack. Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.