Why You’ll Love This Recipe
Cheesecake Stuffed Chocolate Cupcakes are a delightful dessert that delivers the best of both worlds. The combination of moist chocolate cupcakes with a luscious cheesecake filling creates a heavenly bite every time. The cupcakes are easy to make, require simple ingredients, and are perfect for chocolate and cheesecake lovers alike. The addition of melted chocolate chips on top adds an extra layer of indulgence that makes these cupcakes even more irresistible.
Ingredients
For the cupcakes:
- 2 cups (340 grams) semisweet chocolate chips, divided
- 1 1/2 cups (187 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (66 grams) vegetable oil
- 1 large egg
- 1 teaspoon vanilla
- 1 cup water
For the cheesecake filling:
- 6 ounces (170 grams) cream cheese, at room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
- 1/8 teaspoon salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Line two standard muffin tins with 16 paper liners.
- For the cupcakes, place 1/2 cup of the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If the chocolate is not completely melted, return to the microwave for 10-second bursts until smooth. Let it cool.
- In a medium bowl, combine the flour, baking soda, and salt. In a large bowl, whisk the sugar, oil, egg, and vanilla together until well combined. Beat in the melted chocolate chips. Gradually add the flour mixture alternately with the water, mixing until combined. The batter will be thin.
- For the cheesecake filling, in the bowl of an electric mixer, beat the cream cheese, sugar, egg, and salt until smooth and creamy. Stir in 1 cup of the chocolate chips.
- Fill each muffin cup about halfway with the chocolate cupcake batter. Spoon 1 tablespoon of the cream cheese filling over the batter in each muffin cup. Spoon the remaining cupcake batter over the cheesecake filling.
- Bake the cupcakes for 20-25 minutes or until a cake tester inserted into the center comes out clean.
- While the cupcakes are still hot, sprinkle the remaining 1/2 cup of chocolate chips onto the tops. Allow the chocolate chips to melt for about 5 minutes, then spread the melted chocolate to frost the cupcakes.
- Let the cupcakes cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 16 cupcakes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add Berries: Top the cupcakes with fresh berries like raspberries or strawberries for a burst of freshness and color.
- Try Different Chips: Swap out the semisweet chocolate chips for milk chocolate, white chocolate, or even peanut butter chips for a different flavor twist.
- Add a Nutty Crunch: For some texture, sprinkle chopped nuts such as walnuts or pecans on top of the melted chocolate frosting.
- Mini Cupcakes: Make mini versions of these cupcakes for bite-sized treats. Adjust the bake time to around 15-20 minutes.
- Pumpkin Spice: Add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the cupcake batter for a warm, spiced flavor perfect for fall.
Storage/Reheating
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days. If you refrigerate them, the chocolate topping will harden.
- Reheating: If the chocolate topping hardens after refrigeration, let the cupcakes come to room temperature before serving to regain the soft, gooey texture.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes in advance and store them at room temperature for up to 2 days. They are also freezer-friendly for up to 3 months.
Can I use cream cheese that is not at room temperature?
It’s best to use cream cheese that’s at room temperature to ensure the cheesecake filling is smooth and creamy. Cold cream cheese can result in lumps in the filling.
How can I tell when the cupcakes are done?
The cupcakes are done when a cake tester or toothpick inserted into the center comes out clean, and the tops spring back when lightly touched.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without the frosting. Wrap them in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature before frosting and serving.
Can I use a different filling instead of cream cheese?
You can substitute the cream cheese with mascarpone cheese for a lighter filling or use a flavored yogurt for a tangy twist.
Do I need to frost the cupcakes?
The cupcakes are delicious on their own, but frosting them with melted chocolate adds an extra layer of richness. You can skip the frosting if you prefer a simpler treat.
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, though the texture may be slightly different. Full-fat cream cheese provides a creamier and richer filling.
How can I store leftovers?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them, but the chocolate topping will harden.
Can I add more chocolate chips to the filling?
Yes, feel free to increase the amount of chocolate chips in the cheesecake filling for a more chocolatey taste. Just be sure to adjust the proportions as needed.
What should I do if my cupcake batter is too thick?
If the batter is too thick, add a little more water, a tablespoon at a time, until it reaches a thin consistency.
Conclusion
Cheesecake Stuffed Chocolate Cupcakes are the perfect combination of rich chocolate and creamy cheesecake, all wrapped up in a convenient cupcake form. These cupcakes are not only visually stunning but also incredibly delicious. Whether you’re serving them for a celebration or simply indulging in a sweet treat, they’re guaranteed to be a hit with anyone who loves chocolate and cheesecake.
Print
Cheesecake Stuffed Chocolate Cupcakes
- Total Time: 45 minutes
- Yield: 16 cupcakes
- Diet: Vegetarian
Description
Cheesecake Stuffed Chocolate Cupcakes combine rich chocolate cake with a creamy cheesecake filling, offering a decadent dessert that’s both indulgent and easy to make. Perfect for special occasions or satisfying a sweet tooth.
Ingredients
2 cups (340 grams) semisweet chocolate chips, divided
1 1/2 cups (187 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (100 grams) granulated sugar
1/3 cup (66 grams) vegetable oil
1 large egg
1 teaspoon vanilla
1 cup water
6 ounces (170 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated sugar
1 large egg
1/8 teaspoon salt
Instructions
Preheat oven to 350°F (175°C). Line two muffin tins with 16 paper liners.
Melt 1/2 cup chocolate chips in the microwave. Let cool.
In a bowl, combine flour, baking soda, and salt. In another bowl, whisk sugar, oil, egg, and vanilla. Add melted chocolate and water alternately with flour mixture. The batter will be thin.
In a mixer, beat cream cheese, sugar, egg, and salt until smooth. Stir in 1 cup of chocolate chips.
Fill muffin cups halfway with chocolate batter. Add 1 tablespoon of cheesecake filling, then top with remaining batter.
Bake for 20-25 minutes. Sprinkle remaining chocolate chips on top while still hot. Let melt and spread to frost cupcakes.
Cool in the pan, then transfer to a rack to cool completely.
Notes
For extra flavor, top with fresh berries or nuts.
For a twist, use different types of chocolate chips like milk or white chocolate.
Make mini cupcakes for bite-sized treats and adjust the baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
