Name: Cheesecake Stuffed Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: PT-484960H25M36S
Cuisine: American
Ingredients: For the cheesecake filling:; Cream cheese; Granulated sugar; Egg; Vanilla extract; For the chocolate cupcake batter:; All-purpose flour; Granulated sugar; Unsweetened cocoa powder; Baking soda; Salt; Egg; Milk; Vegetable oil; Vanilla extract; Hot water or hot coffee

These cheesecake stuffed chocolate cupcakes are rich, decadent, and filled with a creamy cheesecake surprise in the center. The chocolate cupcake is soft and moist, while the tangy cheesecake middle adds a delicious contrast that makes each bite unforgettable.

Cheesecake Stuffed Chocolate Cupcakes

Why You’ll Love This Recipe

I love how these cupcakes combine two classic desserts in one. The fudgy chocolate cake and the smooth cheesecake center are an unbeatable duo. They’re perfect for birthdays, parties, or when I just want to treat myself to something a little extra special. Plus, they look impressive without needing much effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cheesecake filling:

Cream cheese
Granulated sugar
Egg
Vanilla extract

For the chocolate cupcake batter:

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Salt
Egg
Milk
Vegetable oil
Vanilla extract
Hot water or hot coffee

directions

I preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
For the filling, I beat together the cream cheese, sugar, egg, and vanilla extract until smooth. I set it aside.
In a large bowl, I whisk the flour, sugar, cocoa powder, baking soda, and salt.
I add the egg, milk, oil, and vanilla extract, mixing until combined. Then I stir in the hot water or coffee to make a thin batter.
I fill each cupcake liner halfway with chocolate batter, then spoon a tablespoon of cheesecake filling into the center.
I bake for 18-22 minutes or until the tops are set and a toothpick inserted into the chocolate part comes out clean.
I let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 cupcakes. Prep time is around 15 minutes, and bake time is about 20 minutes. I let them cool for at least 30 minutes before serving.

Variations

Sometimes I mix mini chocolate chips into the cheesecake filling for extra richness. I’ve also topped them with a dusting of powdered sugar or a dollop of whipped cream. For a mocha twist, I use strong coffee instead of water in the cupcake batter.

storage/reheating

I store the cupcakes in an airtight container in the fridge for up to 5 days. I like them chilled, but if I want them warmer, I let them sit at room temperature for 15–20 minutes before serving. They can also be frozen for up to a month; I just thaw them overnight in the fridge.

FAQs

Do these need to be refrigerated?

Yes, I refrigerate them because of the cheesecake filling. They stay fresher and firmer that way.

Can I use boxed cake mix?

I can use a chocolate cake mix for convenience, and just prepare the cheesecake filling separately.

Can I add toppings?

Absolutely. I sometimes add whipped cream, chocolate ganache, or even a cherry on top.

What kind of cream cheese works best?

I always use full-fat cream cheese for the richest texture and best flavor.

Can I make these ahead of time?

Yes, I often make them a day ahead and store them in the fridge until I’m ready to serve.

Conclusion

These cheesecake stuffed chocolate cupcakes are everything I love in a dessert—rich, creamy, and completely indulgent. They’re easy to make but feel like something special, and they always disappear fast when I share them. I know I’ll be making these again and again.