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
