Description
These cheesecake stuffed chocolate cupcakes are the ultimate dessert mashup—rich, moist chocolate cupcakes with a creamy cheesecake center. Perfect for parties, birthdays, or indulgent treats, these cupcakes are easy to make and look impressive every time. A dreamy combo of chocolate and cheesecake in every bite!
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
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Make the cheesecake filling: beat cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
- In a large bowl, whisk flour, sugar, cocoa powder, baking soda, and salt.
- Add egg, milk, oil, and vanilla extract to dry ingredients; mix until just combined.
- Stir in hot water or coffee to make a thin batter.
- Fill cupcake liners halfway with chocolate batter. Spoon 1 tbsp of cheesecake filling into the center of each.
- Bake for 18–22 minutes, until the tops are set and a toothpick in the chocolate part comes out clean.
- Cool in pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Add mini chocolate chips to the cheesecake filling for extra decadence.
- Dust with powdered sugar or top with whipped cream or ganache.
- Use strong coffee instead of water for a mocha flavor.
- Store in the fridge for up to 5 days or freeze for up to 1 month.
