These Chocolate Cheesecake-Filled Cupcakes are a delightful fusion of two beloved desserts: moist, fudgy chocolate cupcakes and creamy, tangy cheesecake. Each bite offers a surprise center of luscious cheesecake, perfectly balanced by the deep cocoa flavor of the cupcake. Whether you’re baking for a party, a special occasion, or just to satisfy a serious sweet tooth, these cupcakes are guaranteed to impress.
The contrast in textures—the soft crumb of the cupcake and the silky cheesecake filling—makes them irresistible. They’re rich enough to serve as a standalone dessert, but you can also top them with a swirl of chocolate ganache or cream cheese frosting for an extra layer of indulgence.
Ingredients:
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- Pinch of salt
- Optional: ½ cup mini chocolate chips for added texture
For the Chocolate Cupcake Batter:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar, egg, vanilla extract, and salt. Beat until fully combined and smooth.
- If using, fold in the mini chocolate chips.
- Set aside while you prepare the cupcake batter.
2. Make the Chocolate Cupcake Batter:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl or large measuring cup, combine the water, vegetable oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thin—this is normal.
3. Assemble the Cupcakes:
- Fill each cupcake liner about ⅓ full with chocolate batter.
- Spoon about 1 heaping tablespoon of the cheesecake filling into the center of each cupcake.
- If desired, top with a small spoonful of chocolate batter to partially cover the cheesecake center, but don’t overfill.
4. Bake:
- Bake for 20–25 minutes, or until the edges of the cupcakes are set and a toothpick inserted into the chocolate portion comes out clean.
- The cheesecake centers may puff up slightly during baking but will settle as they cool.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optional Toppings:
- Drizzle with chocolate ganache or melted chocolate for a glossy finish.
- Top with a swirl of cream cheese frosting and a sprinkle of cocoa powder or mini chocolate chips.
- Dust with powdered sugar for a simple, elegant look.
Serving Suggestions:
- Serve chilled for a firmer cheesecake center or at room temperature for a softer, creamier bite.
- These cupcakes are perfect for birthdays, potlucks, or as a sweet surprise in lunchboxes.
- Pair with a glass of cold milk or a hot espresso for the ultimate treat.
Storage:
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge before serving.
Would you like a version with raspberry swirls in the cheesecake filling or a mocha twist in the cupcake base?