Introduction to Cheesecake Stuffed Chocolate Cupcakes

If you’ve been craving a decadent treat that satisfies both your chocolate and cheesecake obsessions, these cheesecake stuffed chocolate cupcakes are your dream dessert come true. Perfectly moist chocolate cupcakes hide a luscious, creamy cheesecake center, delivering a delightful surprise in every bite. Whether you’re baking for a birthday party, holiday gathering, or just a sweet pick-me-up, this recipe promises to steal the spotlight.

Ingredients

 

For the Chocolate Cupcake Base:

• 2 cups (340g) semisweet chocolate chips, divided

• 1 1/2 cups (187g) all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 cup (100g) granulated sugar

• 1/3 cup (66g) vegetable oil

• 1 large egg

• 1 tsp 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 tsp salt

• 1 cup semisweet chocolate chips

Benefits and Advantages

1. Dual Flavor Experience – Get the best of both chocolate and cheesecake in every bite.

2. Easy to Make – No fancy tools, just a few bowls and common ingredients.

3. Customizable for Any Diet – Easily adaptable to vegan, gluten-free, or low-sugar needs.

4. Perfect for Any Occasion – Ideal for parties, holidays, or weekday treats.

5. Make-Ahead Friendly – Stores well in the fridge or freezer.

How to Prepare: Step-by-Step Guide

 

1️⃣ Preheat the Oven

Preheat your oven to 350°F (175°C). Line 16 muffin cups with paper liners.

2️⃣ Melt the Chocolate

Melt 1/2 cup chocolate chips in a microwave-safe bowl in 10-second intervals until smooth. Set aside to cool slightly.

3️⃣ Mix Dry Ingredients

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

4️⃣ Mix Wet Ingredients

In a separate large bowl, whisk sugar, oil, egg, and vanilla. Add melted chocolate and mix until well combined.

5️⃣ Combine Wet and Dry

Add the dry ingredients to the wet mixture gradually, alternating with water. Mix until just combined. The batter will be thin—this is normal.

6️⃣ Make the Cheesecake Filling

In a medium bowl, beat cream cheese, sugar, egg, and salt until smooth. Fold in the remaining 1 cup of chocolate chips.

7️⃣ Assemble the Cupcakes

Fill each liner halfway with cupcake batter. Spoon about 1 tbsp of cheesecake filling into the center. Add more batter to cover, filling liners about 3/4 full.

8️⃣ Bake

Bake for 20–25 minutes, or until a toothpick inserted into the chocolate part (not the center) comes out mostly clean.

9️⃣ Add Chocolate Topping

While warm, sprinkle remaining chocolate chips on top. Let melt for 5 minutes, then gently spread into a glossy layer.

🔟 Cool and Serve

Let cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before serving or storing.

Pro Tips & Variations

 

• Don’t overmix the batter—this keeps the cupcakes fluffy.

• Use room temperature ingredients for a smoother cheesecake texture.

• Flavor twist ideas:

  • Mint Chocolate – Add peppermint extract.

  • Peanut Butter Swirl – Add a tsp of peanut butter in the center.

  • Raspberry Cheesecake – Mix in raspberry jam or fresh raspberries.

Storage Tips

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Wrap each cupcake in plastic wrap and freeze for up to 3 months.

• Reheat: Thaw in the fridge or warm slightly in the microwave.

Nutrition (per cupcake, approx.)

• Calories: 295

• Fat: 16g

• Saturated Fat: 8g

• Cholesterol: 40mg

• Sodium: 170mg

• Carbs: 35g

• Sugar: 22g

• Protein: 4g

FAQs

Can I make these ahead?
Yes! Store in the fridge or freezer until ready to serve.

Can I use cake mix?
Yes, use boxed chocolate cake mix and just make the cheesecake filling from scratch.

How do I know they’re done?
Insert a toothpick into the chocolate part—if it comes out with a few crumbs, they’re ready.

Can I add extra mix-ins?
Absolutely! Try crushed Oreos, chopped nuts, or caramel bits.