If you love the rich, decadent combination of creamy cheesecake and luscious chocolate, then you are in for a real treat with this Cheesecake Stuffed Chocolate Cupcakes Recipe. These cupcakes are the perfect marriage of moist, chocolatey cake wrapped around a silky, sweet cheesecake center, creating indulgence in every bite. Whether you’re baking for a special occasion or just craving an extraordinary dessert, this recipe promises a delightful balance of flavors that will satisfy any sweet tooth and impress your friends and family.
Ingredients You’ll Need
These ingredients are straightforward yet essential, each playing a key role in delivering the perfect texture, flavor, and moistness that make these cupcakes truly unforgettable. From the creamy cheesecake filling to the rich chocolate batter, every element harmonizes beautifully.
- Semisweet chocolate chips (2 cups, divided): Adds deep chocolate flavor and melts perfectly for the frosting touch.
- All-purpose flour (1 1/2 cups): Provides the structure that makes the cupcakes soft but sturdy enough to hold the cheesecake filling.
- Baking soda (1 teaspoon): Helps the cupcakes rise for a light and fluffy crumb.
- Salt (1/2 teaspoon plus 1/8 teaspoon): Enhances all the flavors, balancing sweet and chocolatey notes.
- Granulated sugar (1/2 cup plus 1/4 cup): Sweetens both the cake and cheesecake filling perfectly without overpowering.
- Vegetable oil (1/3 cup): Keeps the cupcakes moist and tender.
- Large eggs (2 total): Bind the batter and filling, creating a smooth, luscious texture.
- Vanilla extract (1 teaspoon): Brings warmth and depth to both layers of the cupcake.
- Water (1 cup): Lightens the batter for a tender crumb and rich chocolate flavor.
- Cream cheese (6 ounces, room temperature): The star of the cheesecake filling, providing that creamy, tangy contrast to the rich chocolate.
How to Make Cheesecake Stuffed Chocolate Cupcakes Recipe
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to 350°F (175°C). Line two muffin tins with 16 paper liners to ensure your cupcakes come out perfectly shaped and easy to handle. This simple prep step sets the tone for smooth baking without fuss.
Step 2: Melt the Chocolate
Gently melt half a cup of the semisweet chocolate chips in the microwave, stirring every 20 seconds until smooth. Let it cool slightly so it doesn’t scramble the eggs when mixed later. This melted chocolate infuses the batter with that irresistible richness.
Step 3: Mix the Dry and Wet Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening and seasoning. In a separate large bowl, combine the sugar, vegetable oil, egg, and vanilla extract, whisking until smooth. Alternate adding the cooled melted chocolate and water with the flour mixture into the wet ingredients, creating a thin, silky batter — this balance ensures the cupcakes remain moist and flavorful.
Step 4: Make the Cheesecake Filling
In your mixer or with a hand whisk, beat the cream cheese, sugar, egg, and salt until completely smooth and fluffy. Stir in one cup of the remaining chocolate chips for bursts of melty goodness inside each cheesecake center. This creamy filling is the secret magic to these cupcakes.
Step 5: Fill the Cupcake Liners
Fill each liner halfway with the chocolate cupcake batter to create a sturdy base. Next, spoon about one tablespoon of the cheesecake filling into the center of each. Finally, top with the remaining chocolate batter, sealing in that cheesecake surprise. This layering ensures a perfect bite every time.
Step 6: Bake and Add the Finishing Touch
Bake your cupcakes for 20 to 25 minutes. While still warm, sprinkle the remaining chocolate chips on top of each cupcake. The heat will melt the chips into a glossy, natural frosting that’s both easy and delicious. This step adds a lovely finishing touch with minimal effort.
Step 7: Cool and Enjoy
Allow the cupcakes to cool slightly in the pan before transferring them to a wire rack to cool completely. This cooling time helps the cheesecake center to set perfectly and prevents any sinking or cracking. Your cupcakes are now ready to delight!
How to Serve Cheesecake Stuffed Chocolate Cupcakes Recipe
Garnishes
Adding a little extra flair to your cupcakes can be fun and rewarding. Consider a dusting of powdered sugar, a drizzle of chocolate ganache, or a sprinkle of crushed nuts for texture contrast. Fresh berries or a dollop of whipped cream also complement the richness beautifully, making each cupcake feel special.
Side Dishes
These cupcakes shine brightest as the centerpiece dessert, but pairing them with a simple cup of coffee, a rich hot chocolate, or even a glass of cold milk enhances the experience. For brunch or a party, serving alongside fresh fruit or a light salad helps balance the indulgence.
Creative Ways to Present
Try arranging your cupcakes on a tiered stand for a stunning visual impact at gatherings, or wrap each one in colorful cupcake wrappers and tie with a ribbon for edible gifts. You can also pipe extra cheesecake filling or frosting on top for a playful twist that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator to keep the cheesecake filling fresh and the cake moist. They will stay delicious for up to 3 days, making these treats perfect for preparing in advance.
Freezing
To freeze, place the cooled cupcakes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. When wrapped tightly like this, they can last up to 2 months. Thaw them overnight in the fridge before enjoying the full creamy comfort.
Reheating
If you like your cupcakes warm, gently reheat them in the microwave for about 15 seconds. This softens the cream cheese center and helps recreate that fresh-from-the-oven feeling. Just be careful not to overheat and dry out the cake.
FAQs
Can I use low-fat cream cheese for the filling?
Yes, you can use low-fat cream cheese, but keep in mind it may make the cheesecake filling slightly less creamy and rich. Full-fat cream cheese provides the best texture and flavor for this recipe.
Is it okay to substitute vegetable oil with butter?
While you can substitute melted butter, using oil keeps the cupcakes tender and moist. Butter will add a different richness and might change the texture a bit, but it’s still delicious if that’s your preference.
Can I make these cupcakes gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour. Be sure to check that all other ingredients are gluten-free as well.
What if I don’t have chocolate chips? Can I use chopped chocolate instead?
Yes, chopped semisweet chocolate works perfectly and may even melt more smoothly through the batter and filling. Just chop into small pieces so they distribute evenly.
How do I know when the cupcakes are done?
Bake until a toothpick inserted near the edge (not the cheesecake center) comes out mostly clean or with a few moist crumbs attached. The cheesecake filling should be set but still soft.
Final Thoughts
Making this Cheesecake Stuffed Chocolate Cupcakes Recipe is like creating a little piece of dessert heaven in your own kitchen. They blend the best of two classic favorites into one bite-sized delight that’s wonderfully rich, creamy, and satisfying. Trust me, once you try these, they’ll become one of your go-to recipes for celebrations or simply whenever you crave a special treat. Give them a whirl—you deserve that delicious moment!
Print
Cheesecake Stuffed Chocolate Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cheesecake Stuffed Chocolate Cupcakes combine rich, moist chocolate cake with a creamy, indulgent cheesecake center. Topped with melted chocolate chips that act as a luscious frosting, these cupcakes offer a delightful blend of textures and flavors perfect for any chocolate lover’s dessert cravings.
Ingredients
Chocolate Cake Batter
- 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 extract
- 1 cup water
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
- 1 cup (170 grams) semisweet chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two muffin tins with 16 paper liners to prepare for baking the cupcakes.
- Melt Chocolate: Melt 1/2 cup of the semisweet chocolate chips in the microwave in short intervals, stirring until smooth. Allow it to cool slightly to prevent cooking the batter later.
- Mix Dry and Wet Ingredients for Batter: In a bowl, combine the all-purpose flour, baking soda, and salt. In a separate bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract. Alternately add the melted chocolate and water to the sugar mixture, then gradually incorporate the flour mixture. The resultant batter will be thin and chocolatey.
- Prepare Cheesecake Filling: In a mixer, beat together the cream cheese, granulated sugar, egg, and salt until smooth and creamy. Then, fold in 1 cup of semisweet chocolate chips to add a rich texture.
- Assemble Cupcakes: Fill each lined muffin cup halfway with the chocolate batter. Add about 1 tablespoon of the cheesecake filling on top, then cover with the remaining chocolate batter to seal the filling inside.
- Bake and Frost: Bake the cupcakes for 20 to 25 minutes until a toothpick inserted into the chocolate batter comes out clean (avoid the filling). Right after removing the cupcakes from the oven, sprinkle the remaining chocolate chips on top of each cupcake. The residual heat will melt the chips, creating a smooth, chocolate frosting.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before serving, so the cheesecake center and chocolate topping set properly.
Notes
- Ensure the cream cheese is at room temperature for a smooth cheesecake filling.
- Do not overbake to keep the cupcakes moist and the cheesecake filling creamy.
- The melted chocolate chips on top act as an easy, glossy frosting—no additional frosting necessary.
- You can substitute water with coffee to intensify the chocolate flavor.
- Store cupcakes refrigerated in an airtight container for up to 3 days to maintain freshness.
