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
Scale
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.
