Name: Cheesecake Stuffed Chocolate Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 large egg; 1/2 cup milk; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup boiling water; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 large egg yolk; 1/2 teaspoon vanilla extract; Chocolate ganache or powdered sugar

Jump to Recipe·Print Recipe

If you’ve ever stood in a bakery torn between cheesecake and chocolate cupcakes, rejoice: this Cheesecake Stuffed Chocolate Cupcakes recipe is here to make your dessert dreams come true. Imagine a tender, moist chocolate cupcake hiding a creamy cheesecake core, all wrapped up in one irresistible bite. The contrasts in flavor and texture — rich cocoa crumb meets cool, tangy cheesecake — make every mouthful a little celebration. Whether you’re sharing them at a party or sneaking one as a late-night treat, these cupcakes deliver pure joy straight from your oven.

Cheesecake Stuffed Chocolate Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for these Cheesecake Stuffed Chocolate Cupcakes couldn’t be simpler, and each one plays an important role in creating rich flavor and that signature melt-in-your-mouth texture. Don’t skip on quality — every component shines in the finished cupcake!

All-Purpose Flour: Gives your cupcakes structure and a soft crumb that contrasts beautifully with the creamy filling.
Granulated Sugar: Sweetens both the cupcake and cheesecake elements, bringing balance to the cocoa and cream cheese.
Unsweetened Cocoa Powder: Provides deep, chocolatey flavor and that dark, velvety color in every bite.
Baking Soda & Baking Powder: These leaveners ensure your cupcakes rise perfectly and stay tender.
Salt: Just a little bit sharpens all the other flavors — don’t skip it!
Large Eggs: Bind everything together and keep both batter and filling rich.
Milk: Helps thin the batter while adding moisture for a fluffy cupcake.
Vegetable Oil: Makes the cupcakes moist, ensuring they stay soft even after cooling.
Vanilla Extract: Rounds out the flavor profiles in both cake and cheesecake layers.
Boiling Water: Intensifies the cocoa and creates a super-smooth batter.
Cream Cheese (softened): The star of the filling — always pick full-fat for that classic cheesecake richness.
Chocolate Ganache or Powdered Sugar (for garnish): Adds a finishing flourish and extra hint of indulgence.

How to Make Cheesecake Stuffed Chocolate Cupcakes

Step 1: Prep Your Pan & Oven

Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners — keeping things tidy and making it much easier to remove your cupcakes later. Starting with a prepared pan ensures you can move through the steps smoothly, no mess or scrambling for liners midway!

Step 2: Mix the Chocolate Cupcake Batter

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until everything is evenly combined. In a second bowl, vigorously whisk the egg, milk, vegetable oil, and vanilla extract until the mixture is smooth and glossy. Now pour the wet ingredients into the dry, gently mixing until just combined — don’t overwork! Finally, stir in the boiling water. The batter will look thin; that’s exactly what you want for an ultra-moist chocolate cupcake.

Step 3: Make the Cheesecake Filling

Grab a medium bowl and beat the softened cream cheese until creamy. Add the granulated sugar, egg yolk, and vanilla extract, then mix until the filling is lusciously smooth with no lumps. This decadent mixture will melt into the cupcake as it bakes, creating pockets of cheesecake throughout.

Step 4: Assemble the Cupcakes

Spoon just enough chocolate batter into each cupcake liner to fill it about one-third of the way. Drop a generous heaping teaspoon of the cheesecake filling into the center of each cup. Cover with more chocolate batter until each liner is about three-quarters full, gently spreading to ensure the cheesecake center is sealed inside like a delicious secret.

Step 5: Bake to Perfection

Slide the filled tin into your preheated oven and bake for 18–20 minutes. Watch for the cupcakes to puff slightly, with the centers no longer looking wet — the cheesecake mixture will set as they cool. Resist the urge to open the oven door too often; steady heat gives the best result.

Step 6: Cool and Garnish

Let the cupcakes cool completely in the pan before transferring to a wire rack. Once they’re at room temperature, top them with chocolate ganache or a dusting of powdered sugar. Every Cheesecake Stuffed Chocolate Cupcake is now ready for its show-stopping closeup!

How to Serve Cheesecake Stuffed Chocolate Cupcakes

Garnishes

Dressing up your Cheesecake Stuffed Chocolate Cupcakes couldn’t be more fun. A swirl of silky chocolate ganache makes them bakery-level elegant, while a spirited shower of powdered sugar brings a touch of old-fashioned charm. For extra pizzazz, consider a few chocolate curls, sprinkles, or even a vibrant berry on top.

Side Dishes

Pair these cupcakes with something light and refreshing — think fresh strawberries, a bright fruit salad, or a scoop of vanilla ice cream. The richness of Cheesecake Stuffed Chocolate Cupcakes shines even more when contrasted with a simple, tangy, or creamy accompaniment.

Creative Ways to Present

Try arranging your Cheesecake Stuffed Chocolate Cupcakes on a tiered cake stand for a party-ready dessert table. For special occasions, pop them into cupcake boxes and tie them with ribbon for an irresistible edible gift. Mini versions make for perfect petite treats at brunches or dessert buffets, too!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cheesecake Stuffed Chocolate Cupcakes (lucky you!), store them in an airtight container in the refrigerator. They keep for up to four days, and the flavors actually meld and intensify — making tomorrow’s cupcake just as swoon-worthy as today’s.

Freezing

To freeze, wrap each fully cooled cupcake tightly in plastic wrap or foil, then place them in a freezer-safe bag. They’ll stay fresh for up to two months. Thaw in the fridge overnight or at room temperature for a couple of hours. Wait to add ganache or powdered sugar until after thawing for best texture.

Reheating

While these cupcakes are heavenly cold, if you love a warm treat, microwave an unwrapped cupcake for about 15 seconds. This gently softens the cake and filling, making the center even more luscious. Just be careful not to overheat, as the cheesecake filling can become melty.

FAQs

Can I use a different type Dessert

Absolutely! While unsweetened natural cocoa powder gives a deep, classic flavor, you can experiment with Dutch-processed cocoa for a smoother, richer taste. Just make sure it’s unsweetened for best results.

Are Cheesecake Stuffed Chocolate Cupcakes best served chilled or at room temperature?

They’re delightful both ways! Chilled cupcakes have a firmer, extra-creamy cheesecake center, while room-temperature cupcakes taste extra tender. If you can, try one each way and decide which is your favorite.

Can I add other mix-ins or flavors to the cheesecake filling?

Definitely! Try folding in mini chocolate chips, a spoonful of peanut butter, or even a hint of citrus zest for a fun twist. Just keep the total volume the same so the filling bakes up smoothly.

How do I know when the cupcakes are done baking?

Look for the cupcake tops to feel set and spring back lightly when pressed, with no wet batter around the cheesecake filling. A toothpick inserted in the chocolate part (not the cheesecake) should come out with a few moist crumbs.

Can these cupcakes be made gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. The cupcakes should turn out just as tender, with the same wonderful cheesecake surprise inside.

Final Thoughts

Give these Cheesecake Stuffed Chocolate Cupcakes a try and watch them steal the spotlight at your next gathering. With their decadent chocolate cake, creamy cheesecake heart, and endless ways to personalize them, they’re destined to become a new favorite dessert. Don’t be surprised if you want to make a double batch — just to be sure there’s enough to share and to savor!

Cheesecake Stuffed Chocolate Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these decadent Cheesecake Stuffed Chocolate Cupcakes for the perfect combination of rich chocolate and creamy cheesecake in every bite.

Ingredients

Scale

Cupcakes:

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract

Garnish (optional):

Chocolate ganache or powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Prepare the cupcake batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk the egg, milk, vegetable oil, and vanilla until smooth. Gradually add the wet ingredients to the dry, mixing until combined. Stir in the boiling water until the batter is smooth and thin.
Make the cheesecake filling: Beat the cream cheese, sugar, egg yolk, and vanilla until creamy.
Assemble the cupcakes: Fill each cupcake liner about 1/3 full with chocolate batter, add a heaping teaspoon of cheesecake filling in the center, then top with more chocolate batter until about 3/4 full.
Bake: Bake for 18–20 minutes, or until the cupcakes are set.
Cool and garnish: Cool completely before topping with ganache or dusting with powdered sugar.