Description
Indulge in these decadent Cheesecake Stuffed Chocolate Cupcakes, combining rich chocolate cupcake batter with a creamy cheesecake center. Topped with melted chocolate chips as a glossy frosting, these cupcakes offer a delightful contrast of flavors and textures, perfect for any celebration or dessert craving.
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 and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Line two muffin tins with 16 paper cupcake liners to prepare for baking.
- Melt Chocolate: Melt 1/2 cup of semisweet chocolate chips in the microwave using short bursts, stirring in between to avoid burning. Allow the melted chocolate to cool slightly.
- Make Chocolate Batter: In a medium bowl, whisk together the flour, baking soda, and salt. In another large bowl, combine the sugar, vegetable oil, egg, and vanilla extract. Gradually add the melted chocolate and water alternately with the flour mixture into the wet ingredients, mixing until smooth. Note the batter will be thin.
- Prepare Cheesecake Filling: Using a mixer, beat together the cream cheese, sugar, egg, and salt until the mixture is smooth and creamy. Gently fold in 1 cup of semisweet chocolate chips to the cheesecake mixture.
- Assemble Cupcakes: Spoon chocolate cupcake batter halfway into each lined muffin cup. Add about 1 tablespoon of the cheesecake filling on top of the batter in each cup. Then, cover with the remaining chocolate batter, filling the cups almost to the top.
- Bake: Place the muffins in the preheated oven and bake for 20–25 minutes, until a toothpick inserted near the edge comes out clean.
- Top with Melting Chocolate: Immediately after removing the cupcakes from the oven, sprinkle the remaining chocolate chips over the hot cupcakes. Allow the residual heat to melt the chips, then spread evenly over the tops to create a glossy chocolate frosting.
- Cool and Serve: Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Serve at room temperature.
Notes
- For best results, ensure the cream cheese is at room temperature to avoid lumps in the filling.
- If you prefer, you can substitute vegetable oil with melted butter for a richer flavor.
- Do not overbake the cupcakes; they are done when a toothpick inserted near the edge is just clean.
- Store leftover cupcakes in an airtight container in the refrigerator and bring to room temperature before serving.
- The melted chocolate frosting will harden as it cools; for a shinier finish, you may reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
