Description
Decadent Cheesecake Stuffed Chocolate Cupcakes combine rich chocolate cupcakes with a creamy, luscious cheesecake filling. Topped with melted chocolate chips that form a glossy, irresistible frosting, these cupcakes are perfect for dessert lovers seeking a delightful treat with an indulgent twist.
Ingredients
Scale
Chocolate Cupcake 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 semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two muffin tins with 16 paper liners to prepare for baking.
- Melt Chocolate: Melt 1/2 cup of semisweet chocolate chips in the microwave, stirring occasionally until smooth, then let it cool slightly to avoid cooking the eggs in the batter.
- Prepare Dry and Wet Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate large bowl, whisk the granulated sugar, vegetable oil, egg, and vanilla extract until combined. Alternately add the melted chocolate and water with the flour mixture to the wet ingredients, mixing gently to form a thin chocolate batter.
- Make Cheesecake Filling: Using a mixer, beat together the cream cheese, sugar, egg, and salt until the mixture is smooth and creamy. Fold in 1 cup of the semisweet chocolate chips to add rich chocolate chunks into the cheesecake filling.
- Layer the Cupcakes: Spoon the chocolate batter into each muffin cup until they are halfway full. Then add about 1 tablespoon of cheesecake filling into the center of each. Finally, cover the cheesecake layer with the remaining chocolate batter to fill each cup nearly full.
- Bake Cupcakes: Place the muffin tins in the oven and bake for 20 to 25 minutes, until a toothpick inserted near the edge of the cupcake comes out clean and the cupcakes are set.
- Add Topping: Immediately after removing the cupcakes from the oven, sprinkle the remaining chocolate chips on top of each cupcake while they are still hot. Allow the chips to melt and spread them over the tops to create a smooth frosting.
- Cool: Cool the cupcakes in the muffin tin for several minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth cheesecake filling without lumps.
- The melted chocolate topping spreads easily while hot—work quickly for a glossy finish.
- For extra flavor, you can add a teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate taste.
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days due to the cream cheese filling.
- To make ahead, prepare the batter and filling separately, assemble just before baking.
