Cheesecake-stuffed chocolate cupcakes are an indulgent treat, combining rich, moist chocolate cupcakes with a creamy cheesecake center. They’re the perfect fusion of two favorite desserts—cheesecake and chocolate cupcakes!
Cheesecake-Stuffed Chocolate Cupcakes
Ingredients:
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup hot water or hot coffee (for richer flavor)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the Chocolate Ganache (optional topping):
- ¾ cup semi-sweet chocolate chips or chopped chocolate
- ½ cup heavy cream
- 1 tablespoon unsalted butter (optional, for shine)
Optional Garnishes:
- Chocolate shavings
- Whipped cream
- Crumbled cookies or sprinkles
Instructions:
Making the Cheesecake Filling:
- Beat cream cheese: In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract together until smooth and creamy. Set aside.
Making the Chocolate Cupcakes:
- Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Alternate dry ingredients and milk: Gradually add half of the dry ingredients to the butter mixture, then mix in the milk. Add the remaining dry ingredients and mix until just combined.
- Add hot water or coffee: Stir in the hot water or coffee (this will thin the batter slightly and enhance the chocolate flavor).
- Fill the cupcake liners: Fill each cupcake liner about halfway with the chocolate batter.
Adding the Cheesecake Filling:
- Spoon in the cheesecake filling: Add a dollop (about 1-2 teaspoons) of the cheesecake filling into the center of each cupcake.
- Top with more chocolate batter: Add a little more chocolate batter on top to cover the cheesecake filling, filling each cupcake liner about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the side of the cupcake (away from the cheesecake center) comes out clean. Let the cupcakes cool completely.
Making the Chocolate Ganache (optional):
- Heat the cream: In a small saucepan or microwave, heat the heavy cream until it just starts to simmer.
- Pour over chocolate: Place the chocolate chips in a bowl and pour the hot cream over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy. Stir in the butter if desired for extra shine.
Topping the Cupcakes:
- Dip or spread the ganache: Dip the tops of the cooled cupcakes into the chocolate ganache or spoon the ganache over the top.
- Let set: Allow the ganache to set for 10-15 minutes before serving.
Optional Garnishes:
- Add whipped cream, chocolate shavings, or sprinkles for extra flair.
These cheesecake-stuffed chocolate cupcakes offer a decadent bite of creamy cheesecake inside a rich, chocolaty exterior—perfect for anyone who loves both desserts!