Cheesecake Stuffed Chocolate Cupcakes - Handle the Heat

Cheesecake Stuffed Chocolate Cupcakes

By Tessa Arias
  |  
March 14th, 2014
4.30 from 10 votes
4.30 from 10 votes

Chocolate Stuffed Cheesecake Cupcakes are ridiculously amazing and pretty easy, too. Your family will love them.

Yield: 16 cupcakes

Prep Time: 15 minutes

Cook: 30 minutes

Tessa's Recipe Rundown...

Taste: I love the combination of chocolate with the tangy sweetness of the cheesecake filling, it's a great balance! Texture: The cupcake is moist and soft, while the filling is luscious, gooey, and loaded with chocolate chips. Ease: Even though you have to make a filling and dirty up a few more dishes, it's all offset by the fact that the cupcakes are sprinkled with chocolate chips out of the oven to make a melted chocolate frosting. SO it ends up being the same amount of effort as normal cupcakes. Appearance: They look pretty ordinary until you take a bite! Pros: Fantastic cupcake recipe. Cons: None. Would I make this again? Of course!

Cheesecake Stuffed Chocolate Cupcakes

If you follow me on Instagram or saw last Sunday’s post, you know I’ve been slightly obsessed with home decor and DIY house projects lately. I completely and utterly blame Pinterest. I’m really not sure exactly what my house or my wardrobe would look like if we didn’t have Pinterest. I’m not really too mad about it, though. Beyond the danger of self-comparison and making sure to realize the stuff people post on Pinterest is not usually everyday life achievable by most people, it’s so fun to get inspired to start new projects. Luckily we have been pretty successful and I’m addicted to the high of making our house look pretty! Have you done any Pinterest-inspired or other house projects lately? Do you have any favorite home decor blogs or magazines?

If I’m being honest here, Pinterest also inspired this recipe. I saw on there and knew I had to make. Once I tried a bite I knew I would have to share it with you guys. So rich, so crave-worthy, and best of all easy. You gotta make these cupcakes!

More cupcake recipes:

 

4.30 from 10 votes

How to make
Cheesecake Stuffed Chocolate Cupcakes

Yield: 16 cupcakes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Chocolate Stuffed Cheesecake Cupcakes are ridiculously amazing and pretty easy, too. Your family will love them.

Ingredients

For the cupcakes:

  • 2 cups (340 grams) semisweet chocolate chips, divided
  • 1 1/2 cups (187 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (100 grams) granulated sugar
  • 1/3 cup (66 grams) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup water

For the cheesecake filling:

  • 6 ounces (170 grams) cream cheese, at room temperature
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg
  • 1/8 teaspoon salt

Directions

For the cupcakes:

  1. Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.
  2. Place 1/2 cup of the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If not completely melted, return to the microwave for 10 second bursts until smooth. Let cool.
  3. In a medium bowl combine the flour, baking soda, and salt. In a large bowl vigorously whisk the sugar, oil, egg, and vanilla until well combined. Beat in the melted chocolate chips. Gradually add the flour mixture alternatively with the water. The batter will be thin.

For the filling:

  1. In the bowl of an electric mixer beat the cream cheese, sugar, egg, and salt until creamy. Stir in 1 cup of the chocolate chips.
  2. Fill each muffin cup half full. Spoon a tablespoon of the cream cheese filling over the batter. Spoon the remaining batter over the cream cheese filling. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean. While still hot, sprinkle the remaining 1/2 cup chocolate chips onto the cupcakes. Let cool for 5 minutes, or until the chocolate chips are shiny, then spread to frost. Remove to wire racks to cool completely.

Recipe Notes

Original recipe by Nestle
*Store in an airtight container at room temperature for up to 2 days. If you refrigerate them, the chocolate topping will harden, so if you don't prefer the texture of the harder chocolate and soft cupcake, let them come to room temperature prior to serving. Keep in mind that any cake product stored in the fridge will dry out faster.
Course : Dessert
Cuisine : American

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Samia — October 2, 2022 at 1:53 pm

    Soo delicious! Will make again!

  2. #
    Janie — August 30, 2022 at 12:00 pm

    I thought these cupcakes with cream cheese have to be refrigerated. Or did I misunderstand the recipe somehow. Thank you

    • #
      Kiersten @ Handle the Heat — August 30, 2022 at 1:09 pm

      Hi Janie! Sugar in recipes like this act like a preservative, and prevents the filling from spoiling. Of course, if that makes you uncomfortable, feel free to refrigerate them – just be aware that the chocolate topping will be hard and the cupcakes will dry out faster 🙂

  3. #
    Tracie McKee — July 7, 2022 at 5:48 pm

    Wow excellent and my husband great aunt made this 40 + years ago. Infact just made this yesterday using her hand written card but as a cake. YUM YUM

  4. #
    Marge — May 24, 2022 at 11:01 pm

    My cheesecake floats to the bottom of the cupcake?
    Would you know why?

    • #
      Kiersten @ Handle the Heat — May 25, 2022 at 8:18 am

      Hi Marge! Oh no, I’m sorry your filling ended up at the bottom of your cupcakes! Did you fill your cupcake liners halfway, then spoon in the filling, and then add the remaining batter on top? Alternatively, perhaps your filling was a little too cold or thick, and it was too heavy for the batter, and that’s why it dropped down? Please let me know if you would like to troubleshoot further! I’m happy to help! 🙂

  5. #
    Terri Hitt — August 10, 2021 at 8:26 am

    This is a recipe from Nestle company! I have been making them for years!

    • #
      Emily — August 10, 2021 at 8:39 am

      Thank you Terri, that is noted in the Recipe Notes 🙂

  6. #
    Terri — July 20, 2021 at 5:26 pm

    The ingredients note 2 cups of chocolate chips, but the instructions note 1/2 cup to melt and the remaining 1/2 cup for the topping. Is it just one cup total?

    • #
      Emily @ Handle the Heat — July 21, 2021 at 10:24 am

      Nope, it’s 2 cups. Check out in the directions underneath the second heading “For the filling:”, this is where your missing 1 cup of chocolate chips is used. Enjoy your cupcakes! 🙂

  7. #
    Kathy — February 7, 2021 at 7:40 pm

    This was one of the best chocolate cupcakes I’ve ever tasted. It was moist and had great chocolate flavor. I would definitely make these again.

    • #
      Tessa — February 8, 2021 at 1:27 pm

      So glad you enjoyed these cupcakes!

  8. #
    Stacy — January 3, 2021 at 9:19 pm

    This is basically the same as the Blackbottom cupcakes from the late 60’s -early 70’s! Devils food cupcakes with a tablespoonful of cream cheese mixture and it bakes inside cupcakes while chocolate cake bakes resulting in mini cheesecake inside chocolate cake.

    The mixture usually had mini chocolate chips in the cream cheese mixture. Look up “BLACK BOTTOM CUPCAKES”

  9. #
    Stephanie — October 24, 2020 at 12:21 pm

    Can I use a box mix and can I freeze them until I need them

  10. #
    Liv Laro — September 20, 2020 at 8:17 pm

    I made this this week and it turned out ok, but nothing special about it. You dont really taste the cheesecake much, the only thing that saves it are the chocolate chips!! Not enough flavour in the chocolate batter and not enough cheesecake!! I dont recommend!

  11. #
    Jeanie — August 2, 2020 at 9:56 am

    Do these cupcakes need refrigerated because of the cream cheese or can they sit out on the counter?

  12. #
    Amy — February 16, 2020 at 3:22 pm

    Hello, really want to give these a go but I was just wondering if you can freeze them? Thanks.

  13. #
    Leela — September 2, 2019 at 8:44 am

    I made these as mini cupcakes and they are a hit. Very tasty and chocolatey without being too sweet. They are a mess to make, but not too hard.
    I had to make 2 batches of the cake to get the filling and cupcakes to come out even.
    I grated some good chocolate to sprinkle on top instead of using chocolate chips.
    I will definitely save this recipe and make them again.
    I would have given this five stars except for the having to make two batches of the cupcake batter

  14. #
    Eppie — July 24, 2019 at 1:55 am

    Hi..can i use mini cupcake pan?

  15. #
    Sophia Beg — June 30, 2019 at 1:53 pm

    Amazing recipe! I’ve made this several times already and they always turns out luscious and chocolaty! Thanks Tessa!

  16. #
    Sophia Beg — June 30, 2019 at 1:51 pm

    I’ve made this recipe several times… always blows everyone away!! Very luscious and chocolate! Thanks Tessa!

  17. #
    Charlotte — March 17, 2019 at 3:58 pm

    Can dark chocolate chips be used instead semi sweet?

  18. #
    Larry — February 18, 2019 at 5:57 pm

    I made theses today but I used fresh strawberries in the cream cheese instead of chocolate chips and made a frosting in stead chocolate chips for the topping. My wife loves them.

  19. #
    Bekki — December 21, 2018 at 9:56 pm

    Made these for my son’s 21st. HUGE hit! I ended up microwaving the “frosting” chips and swirling them onto the hot cupcakes with the back of a spoon. Loose chocolate chips just rolled off/didn’t fully melt.

  20. #
    Connie — November 6, 2018 at 5:06 am

    Great flavor but I had the same experience as a couple others, the cream cheese mixture was thin and became a layer that peaked through the top chocolate layer (vs a filling). The cream cheese mixture needs to be heavier to sink into the cake mixture rather than float. If I made this again, I’d double the cream cheese from 6 oz to 12 oz.

    • #
      Liv Laro — September 20, 2020 at 8:19 pm

      I completely agree!! the same thing happened to me!

    • #
      Janie — August 30, 2022 at 12:08 pm

      Connie Did you only double the creamcheese?

  21. #
    Rachel — September 3, 2018 at 6:24 pm

    I want to make this for work. I have to make it the day before. Do I need to keep it in the fridge, because of the cream cheese?

  22. #
    mais aqui — January 9, 2018 at 2:38 pm

    Gosto demais desse doce e essa receita então deve ser muito boa, meus filhos sempre pedem pra eu fazer receitas diferentes das que eu tenho, acredito que encontrei o que eles tanto pedem. parabéns pelo site.

  23. #
    Emma — June 6, 2017 at 4:07 am

    Hello :). I have made those cupcakes 3 time now (they are super good) but I have a problem each time : the filling is very liquid so either it mixes with the chocolate or I have a layer more than a cheesecake heart. Do you avec an idea ? Do you refrigerate the filling before adding it to the batter in the tin ?
    Any idea ?
    Thank you for your help and all your wonderful recipes !
    Emma

  24. #
    Milly — April 30, 2017 at 6:54 am

    This is amazing! Im thinking of making this as a cake! Have you ever tried it? Any pointers or should I stay clear?

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