Description
These Cheesecake Stuffed Chocolate Cupcakes combine the rich, moist texture of chocolate cupcakes with a creamy, luscious cheesecake center. Topped with melted chocolate chips acting as a natural frosting, these treats are perfect for dessert lovers seeking a delightful blend of two classic desserts in one bite.
Ingredients
Scale
Cake 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 (170 grams) semisweet chocolate chips
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two muffin tins with 16 paper liners to ensure easy cupcake removal after baking.
- Melt Chocolate Chips: Microwave 1/2 cup of the semisweet chocolate chips until melted, then set aside to cool slightly.
- Make the Cake Batter: In one bowl, sift together the flour, baking soda, and salt. In another bowl, whisk together sugar, vegetable oil, egg, and vanilla extract until combined. Gradually add the melted chocolate and water, alternating with the flour mixture, mixing until just combined. The batter will be thin, which is expected.
- Prepare Cheesecake Filling: Using a mixer, beat the cream cheese, sugar, egg, and salt until smooth and creamy. Gently fold in 1 cup of semisweet chocolate chips for added texture and flavor.
- Assemble Cupcakes: Fill each muffin cup halfway with the chocolate cake batter. Then add about 1 tablespoon of the cheesecake filling on top of the batter in each cup. Finally, cover the cheesecake filling with the remaining cake batter to fill the cups.
- Bake: Place the muffin tins in the oven and bake for 20-25 minutes or until a toothpick inserted near the edge of the cupcake comes out clean. Be careful not to pierce the cheesecake center.
- Frost with Melted Chocolate: Immediately after removing from the oven, sprinkle the remaining chocolate chips on top of each cupcake while still hot. Let the melted chocolate spread naturally over the tops to serve as a simple frosting.
- Cool and Serve: Allow cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This prevents sticking and helps the frosting set properly.
Notes
- Ensure cream cheese is at room temperature for a smooth filling.
- If you prefer, substitute vegetable oil with melted butter for a richer flavor.
- The batter’s thin consistency is normal due to water; do not add extra flour.
- Use parchment-lined muffin tins if you want an even easier release.
- For extra decoration, consider adding a dollop of whipped cream or fresh berries on top before serving.
