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Chocolate Cheesecake-Stuffed Cupcakes

Chocolate Cheesecake-Stuffed Cupcakes
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Chocolate Cheesecake-Stuffed Cupcakes

Chocolate Cheesecake-Stuffed Cupcakes

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Rich chocolate cupcakes with a creamy cheesecake center and little pockets of chocolate chips inside. The chocolate batter is intentionally thin, which keeps the cupcakes moist and lets the cheesecake filling settle naturally into the center while baking. The cream-cheese filling provides enough richness that these cupcakes do not need frosting.
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Prep Time 20 minutes
Cook Time 26 minutes
Optional Chill Time 2 hours
Total Time 2 hours 46 minutes
Servings: 12 cupcakes
Course: Dairy & Desserts
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 227 g full-fat block cream cheese (about 1 cup; softened)
  • 1/3 cup granulated sugar (67 g)
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract (5 mL)
  • 1/4 tsp salt (about 1.5 g)
  • 1/2 cup mini semisweet chocolate chips (85 g)
Chocolate Cupcake Batter
  • 3/4 cup all-purpose flour (90 g)
  • 1/2 cup unsweetened natural cocoa powder (43 g)
  • 3/4 cup granulated sugar (150 g)
  • 3/4 tsp baking powder (3 g)
  • 3/4 tsp baking soda (about 4 g)
  • 1/2 tsp salt (3 g)
  • 1 large egg (room temperature)
  • 1/2 cup milk (120 mL; room temperature)
  • 1/4 cup oil (60 mL)
  • 1 tsp vanilla extract (5 mL)
  • 2 tsp white vinegar or apple-cider vinegar (10 mL)
  • 1/2 cup hot water (120 mL)

Equipment

  • Standard 12-cup muffin pan
  • 12 cupcake liners
  • Electric hand mixer or stand mixer
  • 2 mixing bowls
  • whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Digital kitchen scale, recommended
  • Tablespoon measure or small cookie scoop
  • Wire cooling rack
  • Toothpick or thin cake tester

Method
 

  1. Preheat the oven. Preheat to 350°F / 175°C. Place a rack in the center of the oven and line a standard 12-cup muffin pan with paper liners.
  2. Beat the cream cheese. Beat the softened cream cheese for about 1 minute, until smooth. Scrape down the bowl.
  3. Add the filling ingredients. Add the sugar, egg, vanilla, and salt. Mix on low speed only until creamy and mostly smooth. Do not whip for several minutes.
  4. Add the chocolate chips. Fold in the mini chocolate chips and set the cheesecake filling aside.
  5. Mix the dry cupcake ingredients. In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Break up any cocoa lumps.
  6. Add the wet ingredients. Add the egg, milk, oil, vinegar, and vanilla. Whisk just until combined.
  7. Add the hot water. Slowly pour in the hot water while whisking gently. The batter will become very thin; that is correct. Do not add extra flour.
  8. Divide the chocolate batter. Divide the batter evenly among the 12 liners, filling each about 1/2 to 2/3 full before adding the cheesecake mixture.
  9. Add the cheesecake filling. Place about 1 1/2 to 2 Tbsp cheesecake filling into the center of each cupcake. Do not stir it into the chocolate batter.
  10. Bake. Bake at 350°F / 175°C for about 22-26 minutes. Start checking at 22 minutes.
  11. Check for doneness. The chocolate cake portion should look fully set and spring back lightly when touched. The cheesecake portion should look set around the edges and slightly softer in the center.
  12. Use the toothpick correctly. Insert a toothpick into the chocolate cake portion, not through the cheesecake center. A few moist crumbs are ideal; there should be no raw chocolate batter.
  13. Cool in the pan. Leave the cupcakes in the muffin pan for 10 minutes.
  14. Cool on a rack. Transfer carefully to a wire cooling rack and cool completely.
  15. Chill for the best cheesecake texture. For a firmer cheesecake center, refrigerate the cooled cupcakes for 1-2 hours. Let them sit at room temperature for 15-20 minutes before serving for the best cake texture.

Notes

Frosting
No frosting is needed. The cheesecake filling already provides creaminess, richness, sweetness, and visual interest, so these cupcakes are designed to be served unfrosted.
Storage
Store in an airtight container in the refrigerator. For best quality, use within 3 days. Let refrigerated cupcakes sit at room temperature for about 15-20 minutes before serving.
Freezing
Cool completely, refrigerate until the cheesecake centers are firm, wrap individually, and place in a freezer-safe airtight bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator.
Make Ahead
These cupcakes are excellent made 1 day ahead. Bake, cool, refrigerate, and serve the next day.
Optional Extra-Chocolate Variation
Sprinkle a few additional mini chocolate chips over the cheesecake center before baking. This adds more chocolate without covering the cheesecake center with frosting or melted topping.

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