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
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.
Notes
- For a richer dessert, top with a swirl of chocolate buttercream.
- These cupcakes keep well in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 26g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
