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Cheesecake Stuffed Chocolate Cupcakes

Cheesecake Stuffed Chocolate Cupcakes

Emily Parker
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 370 kcal

Ingredients
  

For the Cupcakes:

  • 2 cups 340g semisweet chocolate chips, divided
  • 1 ½ cups 187g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 100g granulated sugar
  • ⅓ 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
  • ¼ cup 50g granulated sugar
  • 1 large egg
  • ⅛ 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.

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.

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.