✨ Cheesecake Stuffed Chocolate Cupcakes ✨
These delightful Cheesecake Stuffed Chocolate Cupcakes are a perfect blend of rich chocolate and creamy cheesecake filling. The final touch of melted chocolate on top makes them irresistibly decadent. Perfect for dessert lovers or any special occasion, this recipe will surely be a hit!
Ingredients:
For the Cupcakes:
- 2 cups (340g) semisweet chocolate chips, divided
- 1 1/2 cups (187g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (100g) granulated sugar
- 1/3 cup (66g) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup water
For the Cheesecake Filling:
- 6 oz (170g) cream cheese, room temperature
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/8 tsp salt
- 1 cup semisweet chocolate chips
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two muffin tins with 16 paper cupcake liners. This will ensure the cupcakes come out easily and maintain their shape.
2. Melt the Chocolate for the Batter:
Place 1/2 cup of chocolate chips in a microwave-safe bowl. Microwave for 45 seconds, stir, then heat in 10-second bursts until the chocolate is completely melted and smooth. Be sure to stir between intervals to avoid overheating the chocolate. Set the melted chocolate aside to cool slightly.
3. Make the Cupcake Batter:
- In a medium-sized bowl, whisk together the flour, baking soda, and salt. This ensures the dry ingredients are well-mixed and prevents clumping.
- In a large bowl, whisk together the granulated sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and well-combined.
- Add the melted chocolate to the wet ingredients and mix well to create a uniform batter.
- Gradually add the flour mixture, alternating with the water, mixing just until combined. The batter will be thin, but don’t worry—that’s exactly how it should be for this recipe.
4. Make the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese, sugar, egg, and salt until smooth and creamy. Use an electric mixer for best results, or you can mix by hand until everything is well-combined.
- Stir in 1 cup of semisweet chocolate chips to the cream cheese mixture, ensuring they are evenly distributed throughout the filling.
5. Assemble the Cupcakes:
- Fill each cupcake liner halfway with the prepared chocolate batter. This is the base layer for your cupcakes.
- Spoon about 1 tablespoon of the cheesecake filling over the chocolate batter in each liner. Be sure to leave a little room around the edges to prevent the filling from overflowing when baking.
- Top each with the remaining chocolate batter, ensuring the cheesecake filling is completely covered. This creates the rich, fudgy chocolate exterior with a creamy cheesecake surprise inside.
6. Bake the Cupcakes:
Bake the cupcakes for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with just a few moist crumbs. Be careful not to overbake them, as they can dry out. Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
7. Add Final Chocolate Topping:
While the cupcakes are still hot, sprinkle the remaining 1/2 cup of chocolate chips on top. Let the cupcakes sit for 5 minutes to allow the chocolate chips to melt and become shiny. Once melted, gently spread the chocolate across the top with a spatula for a smooth, glossy finish.
8. Cool & Serve:
Let the cupcakes cool completely on a wire rack. The melted chocolate topping will set as they cool, giving them a shiny, delicious finish. Once fully cooled, your cupcakes are ready to enjoy!
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Yield: 16 cupcakes
These Cheesecake Stuffed Chocolate Cupcakes are a delightful combination of flavors and textures. The moist, chocolatey cupcakes are complemented by the smooth, creamy cheesecake filling, and the melted chocolate topping adds a perfect finishing touch. Whether you’re preparing them for a party, a special occasion, or simply a sweet treat for yourself, these cupcakes are sure to impress. Enjoy!