Cheesecake Stuffed Chocolate Cupcakes

Cheesecake Stuffed Chocolate Cupcakes are the kind of treat that stops you in your tracks. I made them for a friend’s birthday, and the look on everyone’s face when they bit into that creamy center was priceless. These cupcakes are rich, fudgy, and full of surprises—a dreamy combo of chocolate decadence and cheesecake indulgence all in one bite.

They’re perfect for special occasions, parties, or whenever you want to spoil someone (yourself included). Each cupcake hides a creamy cheesecake center, making every bite unforgettable.

Why You’ll Love This Recipe

• Two Desserts in One: Chocolate cupcakes + cheesecake = pure bliss.
• Surprise Center: Creamy cheesecake filling in every bite.
• Crowd-Pleaser: Guaranteed to impress at birthdays, showers, or bake sales.
• Simple Ingredients: No fancy techniques or tools needed.
• Make-Ahead Friendly: They store well and taste even better the next day.
• Visually Stunning: Chocolate chip tops and swirled centers make them look bakery-perfect.

Ingredients You’ll Need

For the Cupcakes:

• 2 cups (340g) semisweet chocolate chips, divided
• 1 1/2 cups (187g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (100g) granulated sugar
• 1/3 cup (66g) vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup water

For the Cheesecake Filling:

• 6 oz (170g) cream cheese, room temperature
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1/8 teaspoon salt
• 1 cup semisweet chocolate chips

Tips and Variations:

• Swap semisweet chips for dark or milk chocolate.
• Add a few crushed Oreos or chopped nuts to the cheesecake mixture.
• Use mini chocolate chips for a more even bite.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Step 2: Melt the Chocolate

In a microwave-safe bowl, melt 1 cup of chocolate chips in 30-second intervals, stirring between each, until smooth. Let cool slightly.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, salt, and sugar.

Step 4: Mix the Wet Ingredients

In another bowl, whisk the oil, egg, vanilla, and water. Stir in the melted chocolate until smooth.

Step 5: Combine Wet and Dry

Add the wet ingredients to the dry, mixing just until combined. Do not overmix.

Step 6: Make the Cheesecake Filling

In a separate bowl, beat cream cheese, sugar, egg, and salt until smooth and creamy. Fold in 1 cup chocolate chips.

Tip: Use room temperature cream cheese for a lump-free filling.

Step 7: Assemble the Cupcakes

Spoon about 2 tablespoons of chocolate batter into each cupcake liner. Add 1 tablespoon of cheesecake filling. Top with another tablespoon of chocolate batter to cover.

Sprinkle tops with the remaining chocolate chips.

Step 8: Bake

Bake for 22–25 minutes, or until a toothpick inserted near the edge comes out clean. The centers may remain slightly gooey due to the cheesecake.

Step 9: Cool and Serve

Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve at room temperature or slightly chilled for a fudgier bite.

Serving and Storage Tips

Serve as-is or with a dusting of powdered sugar. These cupcakes keep well in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months.

To thaw, let sit at room temperature for about an hour.

Helpful Notes

• Don’t Overfill: Leave a little space in each liner to avoid overflow.
• Cool Completely: The cheesecake center sets as the cupcakes cool.
• Double the Fun: This recipe doubles well for parties or potlucks.
• Chill Before Slicing: If you want clean, distinct layers, chill before slicing in half.

Frequently Asked Questions

1. Can I use a different type of chocolate?
   Yes, dark, milk, or white chocolate chips can be used.
2. Can I make these without liners?
   Yes, just grease the muffin tin well and run a knife around the edges after cooling.
3. Why is the center a little gooey?
   That’s the cheesecake layer—it’s supposed to be creamy!
4. Can I make them ahead of time?
   Definitely. They taste great the next day and hold up well.
5. Do I need to refrigerate them?
   It’s recommended due to the cheesecake filling, especially in warm climates.
6. Can I freeze the cupcakes?
   Yes, wrap individually and freeze for up to 2 months.

Final Thoughts

Cheesecake Stuffed Chocolate Cupcakes are rich, irresistible, and sure to impress anyone lucky enough to snag one. They’re everything you want in a dessert—fudgy, creamy, and full of chocolatey charm.

Have you tried these cupcakes? What fun variations or toppings have you added? I’d love to hear your twist on this decadent favorite!