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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the cupcakes for 20-25 minutes, monitoring until a toothpick emerges clean when inserted, indicating perfect doneness.
- 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.
- 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