Name: Cheesecake Stuffed Chocolate Cupcakes
Prep time: 15 min
Cook time: PT-485918H28M46S
Total time: PT-485918H28M46S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 1/2 cup milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1/2 cup boiling water; 8 oz cream cheese, softened; 1/4 cup sugar (for filling); 1/2 tsp vanilla extract (for filling); 1 egg yolk; 1/4 cup sour cream (optional for extra creaminess)

I love combining rich chocolate cupcakes with a creamy cheesecake center in this decadent dessert. These cheesecake stuffed chocolate cupcakes are moist, chocolatey, and surprisingly easy to make. The contrast between the fudgy cupcake and the smooth cheesecake filling makes every bite irresistible.

Ingredients

For the cupcakes:

1 1/2 cups all-purpose flour

1 cup sugar

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1/2 cup milk

1/2 cup vegetable oil

2 tsp vanilla extract

1/2 cup boiling water (to make the batter thin)

For the cheesecake filling:

8 oz cream cheese, softened

1/4 cup sugar

1/2 tsp vanilla extract

1 egg yolk

1/4 cup sour cream (optional for extra creaminess)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

In a separate large bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the boiling water until the batter is smooth and thin.

In another bowl, beat the softened cream cheese until smooth. Add the sugar, vanilla extract, and egg yolk, mixing until fully incorporated. For a creamier filling, I add sour cream and mix well.

Fill each cupcake liner about halfway with chocolate batter. Spoon about 1–2 teaspoons of the cheesecake filling into the center of each cupcake, then cover with more chocolate batter until the liners are about 2/3 full.

Bake for 18–22 minutes, or until a toothpick inserted into the cupcake (avoiding the cheesecake filling) comes out clean.

Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, I like to top them with whipped cream, chocolate ganache, or a sprinkle of powdered sugar. For extra indulgence, drizzle melted chocolate or caramel sauce on top or add chocolate chips to the cheesecake filling.

Servings and Timing

This recipe makes 12 cupcakes.

Preparation time: 15 minutes

Baking time: 18–22 minutes

Cooling time: About 20 minutes

Variations

I often customize this recipe by adding a few chocolate chips or chopped nuts into the cheesecake filling for extra texture. You can also swap the cocoa powder for flavored versions like raspberry or mint cocoa for a twist. For a richer cheesecake filling, I sometimes use full-fat cream cheese and add a little lemon zest to brighten the flavor.

Storage/Reheating

I store these cupcakes in an airtight container in the refrigerator for up to 4 days to keep the cheesecake filling fresh. Before serving, I let them come to room temperature or warm them slightly in the microwave for about 10-15 seconds. Avoid freezing as the texture of the cheesecake filling can change when thawed.

FAQs

Can I make these cupcakes ahead of time?

Yes, I like to bake them a day ahead and refrigerate them. Just bring them to room temperature before serving for the best flavor.

Can I use a different type of oil?

Absolutely! I usually use vegetable oil for its neutral flavor, but canola or melted coconut oil works well too.

What if I don’t have sour cream for the cheesecake filling?

The sour cream is optional; it adds extra creaminess but you can skip it without affecting the structure or taste too much.

Can I freeze these cupcakes?

I don’t recommend freezing because the cheesecake filling might become grainy after thawing, but if necessary, freeze for up to 2 months and thaw overnight in the fridge.

How do I prevent the cheesecake filling from sinking?

I fill the cupcake liners halfway with batter, add the filling carefully, and then cover with more batter. Avoid overfilling the liners to prevent the filling from sinking.

Conclusion

I find cheesecake stuffed chocolate cupcakes to be a perfect dessert that’s both impressive and easy to make. The balance between the rich chocolate cake and creamy cheesecake filling creates a delightful treat that never fails to impress guests or satisfy my sweet tooth. Whether I’m baking for a party or just for myself, this recipe is always a hit.

Recipe: