Why Make This Recipe
Cheesecake-Stuffed Chocolate Cupcakes are a delightful twist on two classic desserts. If you love chocolate and cheesecake, this recipe is for you! These cupcakes combine a rich chocolate flavor with a creamy cheesecake filling, creating a delicious treat that is perfect for birthdays, celebrations, or just a sweet craving.
How to Make Cheesecake-Stuffed Chocolate Cupcakes
Ingredients
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 3/4 cup (150g) granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup (120ml) milk
- 1/4 cup (60ml) vegetable oil
- 1 tsp vanilla extract
- 1/2 cup (120ml) hot water or coffee
- 6 oz (170g) cream cheese, softened
- 2 tbsp sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- Mini chocolate chips (optional)
Directions
- Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners.
- Make the cheesecake filling first. In a bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until the mixture is smooth. If you want, you can stir in some mini chocolate chips. Set this aside.
- Now, make the chocolate batter. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Then add the egg, milk, vegetable oil, and vanilla. Mix until everything is smooth. Finally, stir in the hot water or coffee. The batter will be thin.
- It’s time to assemble the cupcakes! Fill each cupcake liner halfway with the chocolate batter. Then, add a heaping teaspoon of the cheesecake filling in the center of each. If you like, you can top it with a little more chocolate batter.
- Bake the cupcakes for 18–22 minutes. They are ready when the tops are set and a toothpick inserted near the edge comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. You can serve them as they are or chill them for a firmer cheesecake center. For an extra treat, you can drizzle them with chocolate ganache, dust them with powdered sugar, or top them with raspberries or strawberries.
How to Serve Cheesecake-Stuffed Chocolate Cupcakes
Serve these cupcakes on a pretty plate, and they’ll look great for any occasion! You can enjoy them plain, or add your favorite toppings. They pair beautifully with a scoop of ice cream or a cup of coffee after a meal.
How to Store Cheesecake-Stuffed Chocolate Cupcakes
You can store the cupcakes in an airtight container. Keep them in the refrigerator if you have leftover cupcakes, especially since they have cheesecake filling. They will stay fresh for about 3-4 days.
Tips to Make Cheesecake-Stuffed Chocolate Cupcakes
- Make sure your cream cheese is softened for easy mixing.
- Don’t overfill the cupcake liners; they should be about halfway full.
- If you want extra chocolate flavor, add more mini chocolate chips to the cheesecake filling!
- Let the cupcakes cool completely before adding any toppings or frosting.
Variation
You can customize these cupcakes by adding different flavors to the cheesecake filling. Try using flavored extracts like almond or mint, or mix in fruit purees for a fruity twist.
FAQs
Can I make these cupcakes ahead of time?
Yes, these cupcakes can be made a day in advance. Just store them in the fridge until you’re ready to serve.
Can I freeze the cupcakes?
Yes, you can freeze these cupcakes. Just make sure they are well-covered or in an airtight container. Thaw them in the fridge before serving.
What if I don’t have all-purpose flour?
You may substitute with a gluten-free flour mix if needed. The texture may vary slightly, but they should still taste great!
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