Description
These Cheesecake Stuffed Chocolate Cupcakes combine rich, fudgy chocolate cupcakes with a creamy, luscious cheesecake center, topped with melted chocolate chips for an irresistible treat. Perfect for dessert lovers who enjoy a delightful surprise inside their cupcakes.
Ingredients
Scale
Chocolate Cupcakes 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 semisweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two muffin tins with 16 paper liners to prepare for baking.
- Melt chocolate: In the microwave, melt 1/2 cup of the semisweet chocolate chips. Allow the melted chocolate to cool slightly before using it in the batter.
- Prepare dry and wet ingredients: In a bowl, mix together the all-purpose flour, baking soda, and salt. In a separate bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract. Gradually add the melted chocolate and water alternately with the dry flour mixture into the wet ingredients, stirring until combined. The batter will be thin.
- Make cheesecake filling: Using a mixer, beat the cream cheese, granulated sugar, egg, and salt together until smooth and creamy. Fold in 1 cup of the remaining semisweet chocolate chips into the cheesecake mixture.
- Assemble cupcakes: Fill each lined muffin cup halfway with the chocolate batter. Add about 1 tablespoon of the cheesecake filling on top of the batter, then cover with the remaining chocolate batter to fill the cups.
- Bake: Bake the cupcakes for 20-25 minutes until they are set and a toothpick inserted near the edge comes out clean. Immediately after removing from the oven, sprinkle the remaining chocolate chips on top while they are still hot so they melt and create a glossy chocolate frosting.
- Cool: Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the cream cheese is at room temperature to achieve a smooth cheesecake filling.
- The batter will be thin; this is normal and will result in moist cupcakes.
- You can substitute vegetable oil with canola oil or melted butter if preferred.
- For a richer chocolate flavor, use high-quality semisweet chocolate chips.
- Store cupcakes in an airtight container in the refrigerator due to the cream cheese filling, and consume within 3-4 days.
