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Cheesecake Stuffed Chocolate Cupcakes

Stacked cheesecake stuffed chocolate cupcakes with creamy frosting on top.
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These cheesecake stuffed chocolate cupcakes combine a rich, moist chocolate base with a creamy, tangy cheesecake center for the ultimate dessert experience.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/8 tsp salt
  • 1 cup mini chocolate chips
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2/3 cup cocoa powder (unsweetened)
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups water
  • 2/3 cup vegetable oil
  • 2 tbsp white vinegar
  • 2 tsp vanilla extract
  • 16 oz cream cheese, softened (for frosting)
  • 8 tbsp unsalted butter, softened
  • 2 cups confectioners sugar
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, beat together softened cream cheese, sugar, egg, and salt until smooth.
  3. Fold in mini chocolate chips. Set the filling aside.
  4. In a separate large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  5. Gradually add water, oil, vinegar, and vanilla extract to the dry ingredients. Stir until just combined.
  6. Line a muffin pan with cupcake liners and fill each halfway with chocolate batter.
  7. Top each cupcake with 1 tablespoon of the cheesecake filling in the center.
  8. Bake for 22–25 minutes or until a toothpick inserted into the chocolate part comes out clean.
  9. Cool in pan for 5 minutes, then transfer to a wire rack.
  10. For frosting, beat together cream cheese, butter, powdered sugar, and vanilla extract until fluffy.
  11. Frost cooled cupcakes with a piping bag or spoon as desired.

Notes

  • Do not overfill the cupcake liners.
  • Ensure cream cheese is at room temperature to avoid lumps.
  • Do not overmix the batter to maintain fluffiness.
  • Store cupcakes in the fridge for up to 5 days.
  • These cupcakes freeze well for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/cheesecake-stuffed-chocolate-cupcakes/