Get ready for a mind-blowing treat that combines the best of both worlds: rich, moist chocolate cupcakes and creamy, dreamy cheesecake filling. These Cheesecake Stuffed Chocolate Cupcakes are like little bites of heaven that will leave everyone asking for the recipe. Trust me, you’re going to love this one—it’s the perfect balance of indulgent chocolate and silky cheesecake filling that feels like a decadent dessert with every bite!
Why You’ll Love Cheesecake Stuffed Chocolate Cupcakes
This recipe isn’t just about satisfying your sweet tooth; it’s about creating an experience. Whether you’re planning a party, treating yourself, or sharing with friends, these cupcakes are a guaranteed hit. Here’s why they’re a must-try:
Versatile:
Perfect for any occasion, from birthday parties to casual get-togethers. These cupcakes are fancy enough to impress guests, but easy enough to whip up when you’re craving something sweet.
Budget-Friendly:
With just a few basic ingredients, you can create something that tastes like it came from a bakery. It’s an affordable way to enjoy a dessert that looks and tastes indulgent.
Quick and Easy:
These cupcakes might look fancy, but they’re actually pretty easy to make. The hardest part is waiting for them to bake (but trust me, it’s worth the wait!).
Customizable:
Feel free to get creative with your cheesecake filling. Add a touch of vanilla, lemon zest, or even a swirl of fruit jam for a fun twist.
Crowd-Pleasing:
Everyone loves cupcakes, and when you stuff them with cheesecake? Pure magic. These cupcakes are sure to be the highlight of any dessert spread!
Ingredients in Cheesecake Stuffed Chocolate Cupcakes
Let’s break down the magic behind these cupcakes! They may seem fancy, but they’re made with simple ingredients you probably already have in your pantry. Here’s what you need:
All-Purpose Flour:
The base of our cupcakes, giving them that perfect crumb. It provides the structure to hold up all that creamy cheesecake goodness.
Cocoa Powder:
The rich, deep flavor of cocoa powder makes these cupcakes moist and indulgent. It’s the perfect complement to the cheesecake filling.
Sugar:
We need a little sweetness in our cupcakes to balance out the rich chocolate flavor and the tangy cheesecake filling.
Eggs:
Eggs are the backbone of the cupcake batter, giving it structure and fluffiness as it bakes.
Butter:
Because, let’s be real, cupcakes without butter are just sad. Butter adds richness and moisture to every bite.
Baking Powder:
To help the cupcakes rise to perfection and get that soft, airy texture.
Cream Cheese:
The star of the cheesecake filling! Cream cheese gives the filling that smooth, tangy, and creamy texture we all love in cheesecake.
Sour Cream:
Sour cream adds a bit of tanginess to balance out the sweetness and creates a silky, smooth cheesecake filling.
Powdered Sugar:
Powdered sugar sweetens up the cheesecake filling, giving it that luscious sweetness without being too overpowering.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into making these little bites of heaven:
Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures even baking and helps your cupcakes rise beautifully.
Make the Cupcake Batter:
In a large bowl, mix together the flour, cocoa powder, sugar, and baking powder. In a separate bowl, beat the eggs and melted butter together. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix!
Prepare Your Muffin Tin:
Line a muffin tin with cupcake liners. Grease the liners lightly to make sure the cupcakes come out easily after baking.
Fill with Batter:
Scoop a small amount of cupcake batter into the bottom of each cupcake liner, just enough to cover the base. You don’t need to fill them all the way, as we still have the cheesecake filling to add.
Make the Cheesecake Filling:
In a separate bowl, beat the cream cheese and sour cream until smooth and creamy. Add the powdered sugar and mix until well combined. Spoon a dollop of this cheesecake mixture into the center of each cupcake, then top it off with a little more cupcake batter to cover the filling.
Bake to Perfection:
Bake the cupcakes for 18-22 minutes, or until a toothpick inserted into the cupcake comes out clean (except for the cheesecake filling, of course!). Let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Finishing Touches:
Once cooled, top the cupcakes with a dusting of powdered sugar or a drizzle of chocolate ganache if you’re feeling extra indulgent.
Serve and Enjoy:
Serve these Cheesecake Stuffed Chocolate Cupcakes at room temperature or slightly chilled. Either way, they’ll melt in your mouth and have everyone coming back for seconds!
Nutrition Facts
Servings: 12
Calories per serving: 310
(Note: Nutritional values may vary based on exact ingredients used.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 18-22 minutes
Total Time: 35-40 minutes
How to Serve Cheesecake Stuffed Chocolate Cupcakes
These cupcakes are perfect on their own, but here are a few ideas to take them to the next level:
- Pair with a cup of hot coffee or a cold glass of milk for the ultimate treat.
- Add a scoop of vanilla ice cream on the side for a dessert that’s rich and indulgent.
- Serve them with fresh berries for a touch of freshness to balance out the sweetness.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Make sure to not overmix the cupcake batter. Overmixing can lead to dense cupcakes.
- To make the cheesecake filling even richer, you can add a bit of vanilla extract.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
FAQ’s
- Can I use low-fat cream cheese?
Yes, but keep in mind that the texture might be slightly different, and the cheesecake filling might not be as rich. - Can I make the cheesecake filling in advance?
Absolutely! You can prepare the filling up to a day in advance and store it in the fridge until you’re ready to assemble the cupcakes. - Can I freeze these cupcakes?
Yes, these cupcakes freeze beautifully! Just make sure to wrap them tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. - Can I make these cupcakes without sour cream?
If you don’t have sour cream, you can substitute with Greek yogurt for a similar tangy flavor and creamy texture. - How can I make these cupcakes more chocolatey?
You can add chocolate chips to the batter or drizzle some melted chocolate on top for extra richness. - Why are my cupcakes sinking in the middle?
This can happen if the batter is overmixed or if there’s too much filling. Make sure to follow the instructions carefully and avoid overfilling the cupcakes with cheesecake mixture. - How do I store leftover cupcakes?
Store them in an airtight container at room temperature for up to 3 days. You can also refrigerate them to extend their freshness. - Can I make these cupcakes in a mini muffin tin?
Yes, mini muffins will work great too! Just reduce the baking time to 10-12 minutes. - Can I use chocolate cake mix instead of homemade batter?
Absolutely! If you’re short on time, chocolate cake mix works well as a base for these cupcakes. - Can I add fruit to the cheesecake filling?
Yes! Fresh raspberries, strawberries, or even a swirl of strawberry jam would make a delicious addition to the filling.
Conclusion
These Cheesecake Stuffed Chocolate Cupcakes are the ultimate treat for anyone who loves chocolate and cheesecake. With a rich, decadent chocolate cupcake and a creamy cheesecake center, they’re sure to impress. Whether you’re baking for a special occasion or just treating yourself, these cupcakes are a surefire hit. Happy baking, and enjoy every bite of this indulgent dessert!
Print
Cheesecake Stuffed Chocolate Cupcakes
- Prep Time: 20min
- Cook Time: 22min
- Total Time: 42min
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These decadent cheesecake stuffed chocolate cupcakes are the perfect combination of rich, chocolatey goodness and creamy cheesecake filling. They are a perfect treat for any occasion, combining the best of both worlds in one delicious bite.
Ingredients
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1/2 cup boiling water
For the cheesecake filling:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk the eggs, milk, oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Stir in the boiling water until the batter is thin and well combined.
5. For the cheesecake filling, beat the cream cheese and sugar together in a medium bowl until smooth. Add the egg and vanilla extract and mix until fully incorporated.
6. Fill each cupcake liner about 1/3 full with chocolate batter.
7. Add a spoonful of the cheesecake mixture on top of the chocolate batter in each cupcake.
8. Top with the remaining chocolate batter to cover the cheesecake filling.
9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool completely in the pan, then remove and refrigerate for at least 1 hour before serving.
Notes
– You can add a swirl of chocolate ganache or whipped cream on top of the cupcakes for an extra touch.
– These cupcakes are best served chilled to fully enjoy the cheesecake filling.
– If you prefer, you can substitute low-fat cream cheese for a lighter option.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 25g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg