Why You’ll Love This Recipe

This recipe brings together two beloved desserts—chocolate cupcakes and cheesecake—into one show-stopping treat. The cupcakes are soft and fudgy, the cheesecake filling is smooth and creamy, and the chocolate frosting ties it all together with deep cocoa flavor. Perfect for parties, celebrations, or any time you crave a decadent dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cupcake Batter:

• 1 cup (200g) granulated sugar
• ¾ cup (95g) all-purpose flour
• ½ cup (45g) unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 large egg
• ½ cup (120ml) milk
• ¼ cup (60ml) vegetable oil
• 1 tsp vanilla extract
• ½ cup (120ml) hot water or hot coffee

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 large egg
• ½ tsp vanilla extract
• Optional: mini chocolate chips or crushed Oreos (2–3 tbsp)

For the Chocolate Frosting:

• ½ cup (115g) unsalted butter, softened
• ½ cup (45g) unsweetened cocoa powder
• 1¾ cups (210g) powdered sugar
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Make the chocolate cupcake batter: In a large bowl, whisk sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat egg, milk, vegetable oil, and vanilla extract. Add wet ingredients to dry, mixing until combined. Stir in hot water or coffee slowly until smooth.
3. Prepare the cheesecake filling: Beat cream cheese until smooth. Add sugar, egg, and vanilla extract; mix until creamy. Fold in optional mini chocolate chips or crushed Oreos if using.
4. Assemble cupcakes: Fill each cupcake liner about halfway with chocolate batter. Add a tablespoon of cheesecake filling in the center of each. Top with more chocolate batter until liners are about ¾ full.
5. Bake for 18-22 minutes or until a toothpick inserted near the edges (not the cheesecake center) comes out clean. Cool completely.
6. Make the frosting: Beat butter until creamy. Add cocoa powder and powdered sugar alternately with heavy cream or milk, beating well. Stir in vanilla extract and salt. Adjust consistency with more cream or powdered sugar if needed.
7. Frost the cupcakes: Once cooled, frost cupcakes with the chocolate frosting using a piping bag or spatula.

Servings and Timing

• Makes 12 cupcakes
• Preparation time: 25 minutes
• Baking time: 18-22 minutes

Variations

• Add a swirl of caramel or peanut butter into the cheesecake filling for added flavor.
• Substitute coffee with espresso for a mocha twist.
• Use flavored cream cheese (like strawberry or pumpkin) for a seasonal variation.
• Top frosting with chocolate shavings or sprinkles for decoration.

Storage/Reheating

• Store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Bring to room temperature before serving for best texture.
• Avoid reheating as frosting and cheesecake center may soften too much.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, prepare the filling up to a day in advance and refrigerate.

Can I freeze these cupcakes?

Yes, freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw before frosting.

Can I use non-dairy alternatives?

Yes, use dairy-free cream cheese, milk, and butter substitutes.

How do I prevent the cheesecake from cracking?

Use room temperature ingredients and avoid overmixing the filling.

Can I use regular sugar substitutes?

Yes, but sweetness and texture may vary slightly.

Can I use a hand mixer or stand mixer?

Either works well for both the batter and cheesecake filling.

How do I keep the frosting from being too soft?

Chill the frosting briefly or refrigerate cupcakes before serving.

Can I double the recipe?

Yes, bake in two muffin tins or batches.

What if my cupcakes sink in the middle?

Ensure oven temperature is correct and avoid opening the oven door during baking.

How do I store leftover frosting?

Keep in an airtight container in the refrigerator for up to 1 week.

Conclusion

Cheesecake-Stuffed Chocolate Cupcakes are a decadent fusion of two classic desserts, offering moist chocolate cake with a creamy cheesecake surprise inside. Topped with luscious chocolate frosting, these cupcakes are sure to delight at any celebration or as a special treat.

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