Moist Cheesecake Stuffed Chocolate Cupcakes Recipe to Delight All

Chocolate lovers find pure bliss in these decadent cheesecake stuffed chocolate cupcakes that combine two irresistible desserts into one incredible treat.

Rich cocoa meets creamy cheesecake in a magical fusion of flavors and textures.

Each bite promises a luxurious surprise nestled right in the center.

Soft chocolate cake envelops a luscious cheesecake core that melts perfectly on your tongue.

Imagine the excitement when friends see these elegant cupcakes at your next gathering.

Subtle cream cheese hints dance through intense chocolate notes, creating a symphony of indulgence.

Come and create these show-stopping desserts that will make you the star baker among your circle.

Chocolate Cupcakes Filled With Creamy Cheesecake

• Decadent Dessert Adventure: Dive into a mouthwatering chocolate cupcake journey that transforms ordinary baking into an extraordinary treat.
• Foolproof Baking Delight: Master this recipe with simple steps that guarantee success, even for novice bakers seeking a show-stopping dessert.
• Crowd-Pleasing Chocolate Surprise: Create an irresistible dessert that combines the rich indulgence of chocolate with creamy cheesecake in every single bite.
• Convenience Meets Luxury: Whip up these cupcakes in under an hour, making them perfect for last-minute gatherings, celebrations, or spontaneous sweet cravings.

Chocolate Cupcakes with Cheesecake Stuffing Ingredients

• All-Purpose Flour: Provides structure and texture for the cupcake base.
• Baking Soda: Helps the cupcakes rise and create a light, fluffy texture.
• Salt: Enhances overall flavor and balances sweetness.
• Granulated Sugar: Adds sweetness and helps with caramelization.
• Vegetable Oil: Keeps cupcakes moist and tender.
• Egg: Binds ingredients and adds richness.
• Vanilla Extract: Provides depth of flavor and aroma.
• Water: Helps create a smooth, pourable batter.

• Chocolate Chips, Semi-Sweet Chocolate Chips: Adds rich chocolate flavor, provides melted topping and filling texture. Use high-quality chips for best results.

• Cream Cheese: Creates smooth, tangy cheesecake filling. Use room temperature for easy mixing.
• Sugar: Sweetens the cheesecake filling.
• Egg: Helps bind and set the cheesecake mixture.
• Salt: Balances sweetness in the filling.

Chocolate Cupcake with Cheesecake Core

Step 1: Prepare Baking Station

Set your oven to 350°F and line two muffin tins with paper cupcake liners.

This ensures your cupcakes will bake evenly and won’t stick.

Step 2: Craft Chocolate Base

Melt chocolate chips in a microwave-safe bowl.

Heat for 45 seconds, stir, then continue heating in short bursts until completely smooth.

Let the chocolate cool slightly while preparing other ingredients.

Step 3: Whip Cupcake Batter

• Flour
• Baking soda
• Salt

• Sugar
• Oil
• Egg
• Vanilla

Add melted chocolate and mix thoroughly.

Gradually incorporate flour mixture and water, stirring until just combined.

Your batter will have a light, silky texture.

Step 4: Create Cheesecake Filling

• Cream cheese
• Sugar
• Egg
• Salt

Gently fold in chocolate chips for delightful bursts of chocolate.

Step 5: Layer Cupcake Magic

Fill each liner halfway with chocolate batter.

Spoon cheesecake filling into the center.

Cover with remaining chocolate batter, creating a hidden treasure of creamy goodness.

Step 6: Bake to Perfection

Slide muffin tins into the oven.

Bake for 20-25 minutes until a toothpick comes out clean.

Your kitchen will smell like chocolate heaven.

Step 7: Add Chocolate Finale

While cupcakes are piping hot, sprinkle remaining chocolate chips on top.

Let them sit for 5 minutes, then gently spread into a glossy chocolate topping.

Step 8: Cool and Serve

Allow cupcakes to rest in the pan for 10 minutes.

Transfer to a wire rack and let cool completely.

Get ready to experience a mouthwatering chocolate cheesecake explosion!

Cupcake Tips for Cheesecake-Stuffed Chocolate Treats

• Stir the chocolate cupcake batter just until ingredients are combined to keep the texture light and fluffy, avoiding tough, dense cupcakes.
• Use a cookie scoop or tablespoon to distribute the cheesecake filling evenly, creating a consistent stuffed center in each cupcake.
• Microwave chocolate in short bursts and stir frequently to prevent burning, which can make the chocolate bitter and unusable.
• Check cupcakes at 20 minutes with a toothpick test; slightly moist crumbs are okay, but avoid overbaking to maintain moisture.
• Keep cupcakes in an airtight container in the refrigerator for up to 4 days, allowing the flavors to meld and the texture to remain soft.

Chill Cheesecake Chocolate Cupcakes

• Store cooled cupcakes in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.
• Wrap individual cupcakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for maximum freshness.
• Remove cupcakes from freezer and let sit at room temperature for 30-45 minutes before serving. Avoid microwaving to maintain texture.
• Before serving, let refrigerated cupcakes sit at room temperature for 15 minutes to soften the chocolate and cheesecake filling.

Cheesecake Stuffed Chocolate Cupcakes Complements

• Pair Delectable Chocolate Coffee: Brew a rich, dark roast coffee that complements the deep chocolate flavors in the cupcakes. The robust coffee cuts through the sweetness and enhances the dessert's decadent profile.
• Match with Vanilla Bourbon Cream: Create a smooth vanilla bourbon cream as a side accompaniment. Its creamy texture and subtle boozy undertones perfectly balance the chocolate and cheesecake richness.
• Create Red Wine Chocolate Harmony: Select a full-bodied red wine like Cabernet Sauvignon or Merlot. The wine's dark fruit notes and tannic structure wonderfully highlight the cupcakes' intense chocolate character.
• Serve Raspberry Liqueur Splash: Add a small shot of raspberry liqueur to elevate the dessert experience. Its bright, fruity notes provide a delightful contrast to the deep chocolate and creamy cheesecake filling.

Chocolate Cupcakes Stuffed with Cheesecake Twists

• Gluten-Free Chocolate Haven: Replace wheat flour with almond or gluten-free flour blend. Use gluten-free chocolate chips for complete allergen-friendly version.
• Vegan Chocolate Dream: Substitute cream cheese with coconut cream or vegan cream cheese. Replace egg with flax egg or applesauce. Use dairy-free chocolate chips for plant-based cupcakes.
• Low-Sugar Chocolate Comfort: Swap sugar with monk fruit sweetener or stevia. Use dark chocolate with higher cocoa percentage for reduced sugar content. Include sugar-free chocolate chips for healthier alternative.
• Keto Chocolate Indulgence: Replace flour with almond flour or coconut flour. Use sugar-free sweetener like erythritol. Incorporate high-fat cream cheese and sugar-free chocolate chips for ketogenic version.

FAQs

• Can I use a different type of chocolate for the recipe?

Yes, you can substitute dark, milk, or semi-sweet chocolate chips based on your preference. Just ensure they melt smoothly and complement the cheesecake flavor.

• Is it necessary to use oil in the cupcake batter?

Oil helps create a moist and tender cupcake texture. If you prefer, you can replace it with melted butter, but the result might be slightly different in consistency.

• What if my cheesecake filling looks lumpy?

Ensure your cream cheese is at room temperature and beat it thoroughly until smooth. Use an electric mixer and scrape down the sides of the bowl to achieve a creamy texture without lumps.

• Can I make these cupcakes ahead of time?

Absolutely! These cupcakes can be prepared a day in advance and stored in an airtight container in the refrigerator. Just bring them to room temperature before serving for the best taste and texture.

Cheesecake Stuffed Chocolate Cupcakes Recipe

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4.7 from 15 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Rich chocolate cupcakes hide a creamy cheesecake center, creating an irresistible dessert that marries two beloved treats. Indulgent layers of chocolate and tangy cheesecake promise pure bliss for you.

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Ingredients

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Main Ingredients:

• 2 cups (340g) semisweet chocolate chips
• 1 1/2 cups (187g) all-purpose flour
• 1 cup water
• 6 ounces (170g) cream cheese
• 1 large egg (for cupcakes)
• 1 large egg (for cheesecake filling)

Sweeteners and Binding Agents:

• 1/2 cup (100g) granulated sugar (for cupcakes)
• 1/4 cup (50g) granulated sugar (for cheesecake filling)
• 1/3 cup (66g) vegetable oil

Additional Ingredients:

• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon salt (for cheesecake filling)
• 1 teaspoon vanilla extract

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Instructions

1. Prepare your kitchen workspace by preheating the oven to 350°F and arranging cupcake liners in two muffin tins, creating space for 16 delectable treats.
2. Create a silky chocolate base by gently melting chocolate chips in the microwave, stirring at intervals until achieving a smooth, glossy consistency. Allow the melted chocolate to cool slightly.
3. Craft the cupcake batter by blending dry ingredients in one bowl, then whisking together sugar, oil, egg, and vanilla in another. Incorporate the melted chocolate, then gradually fold in the flour mixture and water, maintaining a light touch to keep the batter delicate and thin.
4. Develop the creamy cheesecake filling by whipping cream cheese with sugar, egg, and salt until achieving a velvety texture. Gently fold in additional chocolate chips, creating pockets of sweet indulgence.
5. Assemble the cupcakes by layering chocolate batter in each liner, filling only halfway. Carefully spoon cheesecake mixture into the center, then cover completely with remaining chocolate batter.
6. Bake the cupcakes for 20-25 minutes, monitoring until a toothpick emerges clean when inserted, indicating perfect doneness.
7. Elevate the presentation by sprinkling remaining chocolate chips atop the hot cupcakes. Allow them to sit for 5 minutes, then delicately spread the melting chips to create a glossy chocolate topping.
8. Complete the process by allowing cupcakes to rest in the pan for 10 minutes before transferring to a wire rack, ensuring they cool completely and develop their full flavor profile.

Notes

• Customize chocolate intensity by using dark, milk, or semi-sweet chocolate chips based on personal preference.
• Ensure cream cheese is at room temperature for smooth, lump-free cheesecake filling.
• Prevent overmixing batter to maintain light, tender cupcake texture by stirring just until ingredients combine.
• Store cupcakes in an airtight container in the refrigerator for up to 3 days, allowing flavors to meld and develop deeper richness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 319
• Sugar: 21g
• Sodium: 155mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 37mg