Rich, moist chocolate cupcakes with a creamy cheesecake center for a decadent and easy-to-make dessert.

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)

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Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, whisk eggs, milk, vegetable oil, and vanilla extract until smooth.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Stir in boiling water until batter is smooth and thin.
In another bowl, beat cream cheese until smooth. Add sugar, vanilla extract, and egg yolk; mix well. Stir in sour cream if using.
Fill each cupcake liner halfway with chocolate batter.
Add 1–2 teaspoons of cheesecake filling into the center of each cupcake.
Cover cheesecake filling with more chocolate batter until liners are about 2/3 full.
Bake 18–22 minutes or until a toothpick inserted avoiding the filling comes out clean.
Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Optionally top with whipped cream, chocolate ganache, powdered sugar, or drizzle with melted chocolate or caramel sauce.

For extra texture, add chocolate chips or chopped nuts to the cheesecake filling.

Use flavored cocoa powder (raspberry, mint) for a twist.

Full-fat cream cheese and lemon zest can enrich the filling.

Store in airtight container in fridge up to 4 days; bring to room temperature before serving.

Avoid freezing to maintain cheesecake filling texture.

Can substitute vegetable oil with canola or melted coconut oil.