Description
Delight your taste buds with these decadent Cheesecake Stuffed Chocolate Cupcakes, featuring rich chocolate batter filled with creamy cheesecake and topped with melted chocolate chips for a luscious finish.
Ingredients
Scale
Chocolate Cupcake Batter
- 2 cups (340 grams) semisweet chocolate chips, divided
- 1 1/2 cups (187 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (66 grams) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup water
Cheesecake Filling
- 6 ounces (170 grams) cream cheese, at room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
- 1/8 teaspoon salt
- 1 cup (170 grams) semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two muffin tins with a total of 16 paper cupcake liners to prepare for baking.
- Melt Chocolate: Place 1/2 cup of the semisweet chocolate chips in a microwave-safe bowl and melt them in short intervals until smooth. Set aside to cool slightly.
- Make Cupcake Batter: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, mix the sugar, vegetable oil, egg, and vanilla extract thoroughly. Alternate adding the melted chocolate and water with the flour mixture into the wet ingredients, whisking gently. The resulting batter will be thin in consistency.
- Prepare Cheesecake Filling: Using a stand or hand mixer, beat the cream cheese, sugar, egg, and salt until very smooth. Fold in 1 cup of semisweet chocolate chips to add richness to the filling.
- Assemble Cupcakes: Fill each cupcake liner halfway with the chocolate batter. Spoon about 1 tablespoon of the cheesecake filling directly on top of the batter in each liner, then cover with the remaining chocolate batter to fill the cup almost to the top.
- Bake Cupcakes: Place the muffin tins in the oven and bake for 20 to 25 minutes until a toothpick inserted near the edge comes out clean.
- Add Chocolate Topping: Immediately after removing the cupcakes from the oven, sprinkle the remaining chocolate chips evenly over the hot cupcakes. Allow the chocolate chips to melt slightly, then gently spread the melted chocolate over the tops to create a glossy frosting.
- Cool and Serve: Let the cupcakes cool in the pan for several minutes before transferring to a wire rack. Allow them to cool completely before serving to enjoy the full flavor and texture.
Notes
- Ensure the cream cheese is at room temperature for the smoothest filling.
- The batter is intentionally thin to yield moist cupcakes.
- Sprinkling chocolate chips on hot cupcakes creates a natural glossy frosting—avoid using cold cupcakes to do this step.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- For an extra touch, garnish with a dusting of powdered sugar or fresh berries.
