Cheesecake Stuffed Chocolate Cupcakes

Recipe By Tessa Arias
March 14th, 2014
4.15 from 7 votes
4.15 from 7 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:


4.15 from 7 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.


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


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

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!)

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Recipe Rating

  1. #
    Taylor @ Food Faith Fitness — March 14, 2014 at 3:54 am

    YUM! Cheesecake is my fav, and I can only imagine how extra amazing it is stuffed INSIDE a cupcake. Pinning!

  2. #
    Chloe @ foodlikecake — March 14, 2014 at 5:00 am

    Amazing! I can’t imagine how yummy cheesecake in a chocolate cupcake is. Delicious!

  3. #
    Stacey — March 14, 2014 at 7:44 am

    I had a recipe like this a long time ago and lost it! Thanks so much. These really are the best!

  4. #
    Robin — March 14, 2014 at 8:11 am

    These look great. I’m thinking of tinting the cream cheese green and taking them to work for a St Patricks Day surprise. Thanks for the recipe

    • #
      Tessa — March 14, 2014 at 6:01 pm

      What a fun idea!! I’d love for you to post a picture of your St. Patrick’s Day version of the cupcakes to my Facebook page if you get a chance 🙂

  5. #
    Gaby — March 14, 2014 at 12:03 pm

    This is my kind of dessert!

  6. #
    Angelyn @ Everyday Desserts — March 14, 2014 at 1:15 pm

    These look perfect!! Pinned this recipe!

  7. #
    Erin @ The Spiffy Cookie — March 14, 2014 at 4:07 pm

    I’m not a plain chocolate cake/cupcake person but stuffed with cheesecake? Heck yea.

  8. #
    Edward Antrobus — March 16, 2014 at 7:01 am

    That looks absolutely decadent. Cheesecake seems to be the new add-in craze for cooking like bacon used to be.

  9. #
    Debbie — March 22, 2014 at 8:14 am

    These look yummy and sound quite a bit like the black bottom cupcakes I make, which are also yummy. I’ll have to try these.

  10. #
    Julie @ Lovely Little Kitchen — March 28, 2014 at 8:13 am

    Ahhh these look so amazing! Pinning to try soon!

  11. #
    Loren @ Hardcore Desserts — April 19, 2014 at 6:56 pm

    Those look amazing! I’ve been a bit obsessed lately with stuffed cupcakes/brownies/cookies/etc. I can’t wait to try my hand at them.

  12. #
    Liz — June 3, 2014 at 4:30 am

    These look amazing and I saved the recipe to use for the Shavuot holiday (when Jews go dairy-crazy) but I gotta say, huge flop… I wonder where I went wrong? There was only enough batter for 9 cupcakes, and the cheesecake filling was runny while the chocolate batter was thick and it all mixed so they just taste like chocolate cupcakes… Any ideas or tips?

    • #
      Tessa — June 3, 2014 at 7:24 am

      Hi Liz! So sorry they didn’t turn out for the Shavuot holiday. It sounds like something went very wrong with the batter because as the recipe states, it should be very thin. Is it possible you forgot to add the water?

  13. #
    Liz — June 8, 2014 at 3:51 am

    Thanks Tessa! So i think it might have been two things – the chocolate was still thick when I melted it (over the stove, don’t have a microwave, making it thicker possibly) and I bought whipped cream cheese as opposed to the regular stick (making it very thin). Think that could be it?

    • #
      Tessa — June 10, 2014 at 3:33 pm

      Oh yep, the whipped cream cheese was totally the culprit. Always avoid using that in baking, it works totally different than regular cream cheese.

  14. #
    Taamy — September 6, 2014 at 11:54 am

    Made these and they were such a big hit. Everyone thought I purchased them somewhere vs. making them as they were that decadent.

  15. #
    stephanie — November 8, 2014 at 12:18 pm

    So…here is a ridiculous question. Would using your cookie dough frosting on these be “too much’?

    • #
      Tessa — November 8, 2014 at 2:56 pm

      I don’t believe in “too much” 😉

  16. #
    Michelle — March 1, 2015 at 1:39 pm

    Do you think a bit of cherry pie filling in the center would work to make it a cherry cheesecake filled chocolate cupcake?:

    • #
      Tessa — March 1, 2015 at 1:46 pm


    • #
      Melisa Lindsey — September 6, 2019 at 9:23 pm

      Sure why not it’s pretty thick

  17. #
    Kris — March 6, 2015 at 11:41 pm

    Would it be possible to replace the choco chips with cocoa? If so what are the measurements? 🙂

  18. #
    Kelli — March 10, 2015 at 1:07 pm

    Thanks for posting this amazing cupcake! Will be making these for my sister and I to share for Mother’s Day in honor of our mom (we just recently lost her and her favorite things were chocolate and cheesecake!)

  19. #
    Ann Jones — March 10, 2015 at 4:49 pm

    Hmmm, thinking I will try a gluten free cake mix with the cheesecake in the middle.

  20. #
    Mariam — April 4, 2015 at 4:55 am

    I made these for my brother and he loved these.18 cupcakes finished in two days.

  21. #
    Randy — April 15, 2015 at 8:06 pm

    Hi! Looks great and I am going to make these for my husband’s birthday but I have a stupid question. My cupcake pan has 12 cups do I need to get different pan?

  22. #
    Colleen — May 11, 2015 at 3:53 pm

    I made these Sunday before our family card night and they were a big hit. I too love cheesecake but wanted something different, plus I have the reusable silicon cupcake holders so I love using those too. This was fun a little time consuming but only cause it was my first time and I didn’t want to mess up otherwise looks long and scary its not and fun and good!!!

  23. #
    Colleen — May 11, 2015 at 3:54 pm

    Randy- like I said I have the silicon cupcake holders and I just lined 16 cups out on a sheet pan and baked them that way.

  24. #
    Colleen — May 11, 2015 at 4:01 pm

    alternating between the water and flour is a big thing as well just as a suggestion as to what might have happened?????

  25. #
    Carol — May 15, 2015 at 7:25 am

    Made these to take to work, they turned out perfect and were amazingggg!! I did end up with a ton of leftover cheesecake filling so I might add a little more to each cupcake next time!

  26. #
    Jessica — January 8, 2016 at 3:07 pm

    Do you need to store them in the fridge because of the cheesecake or is room temperature ok?!

  27. #
    Lee — January 8, 2016 at 8:50 pm

    How do I get this recipe?

  28. #
    Jocelyn — January 9, 2016 at 1:41 pm

    Made these today. Turned out great

  29. #
    Shalynn Carlo — January 13, 2016 at 6:31 pm

    I’m gluten free and sometimes it is easier and cheaper to use a brownie or cookie mix. I was wondering if using a brownie mix for this would still work if I made whatever ingredient adjustment necessary to fit the recipe? (Ex: amount of water, etc.) This looks absolutely delicious and I would love to give making it a try.

  30. #
    hormigon impreso toledo illescas — January 15, 2016 at 8:09 pm

    Wow, esto pieza de escritura es bueno, mi hermana está analizando tales cosas,
    así Voy a decirle a transmitir ella.

  31. #
    Jola — January 18, 2016 at 6:16 pm

    I baked it today and I love it <3
    Thanks for the recipe 🙂

  32. #
    Sandy M. — January 22, 2016 at 6:48 am

    I bake for my husbands crew at work all the time and his employee El throw down the challenge for me to try these. I accepted the challenge and decided to make a batch for my home as well. Thanks for sharing this Yummy looking recipe!!

  33. #
    Kathy — January 26, 2016 at 7:51 am

    I made these muffins using a non-name brownie mix — delish!

  34. #
    Krystal — February 2, 2016 at 10:04 am

    I made these Sunday and they were absolutely amazing. I am trying another batch tonight using half chocolate chips and half peanut butter chips. Fingers crossed they came out as amazing as the first batch.

    • #
      Tessa — February 2, 2016 at 6:16 pm

      Wonderful! Peanut butter chips sound delish 🙂

  35. #
    laura — February 3, 2016 at 3:46 pm

    Just made. FANTASTIC! Whole family loved. Will be a staple in my house.

    • #
      Tessa — February 4, 2016 at 3:14 pm

      So thrilled to hear that!

  36. #
    Alexandra — February 8, 2016 at 9:38 pm

    These were amazing! Will make again!

  37. #
    Bren — February 12, 2016 at 7:38 am

    I have a large cupcake tin, should i make double recipe?

  38. #
    Jerneen — February 15, 2016 at 3:28 am

    I just made these and they are fantastic. .. but should I refrigerate them.?? Thanks for the recipe..

    • #
      Tessa — February 16, 2016 at 4:48 pm

      I didn’t, but if you are worried about it they’ll be good in the fridge! You can just remove them an hour before serving to take the chill off.

  39. #
    Marietta — February 19, 2016 at 4:19 pm

    When you are adding the flour mixture and water do you beat it all together or whisk it? I’m making this tonight. Thanks

  40. #
    Jenn — February 22, 2016 at 7:06 pm

    Do these need to be refrigerated?

  41. #
    Sybil — February 24, 2016 at 10:38 pm

    What’s the ingredients for the frosting for the cheese cake stuffed chocolate cupcakes

  42. #
    Sybil — February 24, 2016 at 10:39 pm

    What’s the ingredients for the frosting for the cheese cake stuffed chocolate cup cakes

  43. #
    Humera — March 1, 2016 at 9:35 am

    Hi, can I replace the 1 cup water with 1 cup of milk instead? Thanks!

    • #
      Tessa — March 1, 2016 at 3:09 pm


  44. #
    Lucy @ Globe Scoffers — March 3, 2016 at 3:09 pm

    I love cheesecake, these look delicious can’t wait to try them.

  45. #
    Mariah — March 10, 2016 at 6:05 pm

    My cream cheese filling is too runny I think. Is it suposed to be thick? If so how can I fix this?

  46. #
    Marilyn Dunham — April 27, 2016 at 8:18 am

    I hope to make these this Fri. (4/29) and serve with dip of vanilla ice cream. When recipe say to use 1/2 C. batter to each muffin…is that 1/2 cup TOTAL, meaning about 1/4 c. then the cream cheese filling, then the other 1/4 c. on top of filling?

    • #
      Tessa — April 28, 2016 at 11:54 am

      Hi Marilyn, I think there may be a little misunderstanding. The recipe simply states to fill each muffin tin hole halfway full, then add a tablespoon cream cheese, then fill with the remaining batter. Does that clarify things?

  47. #
    Petey — April 27, 2016 at 7:01 pm

    Has anyone ever doubled this and made brownies instead?? thinking of making this for a large crew… lol if not i’ have a lot of cup cakes to make!

  48. #
    Jane Martin — May 1, 2016 at 4:17 am

    When adding the rest of the batter after the tablespoon of cream cheese mixture, do you fill it right up to the top?

  49. #
    Cheryl Meade — May 10, 2016 at 7:17 am

    Cupcakes sound amazing. I do have a very dumb question. (Just me). Lol. After you whisk vigorously some ingrediants do you whisk in the chocolate chips or use mixer?

    • #
      Tessa — May 10, 2016 at 2:51 pm

      I usually just use the mixer on low speed, but you do want to make sure you’re not overmixing. That can lead to tough and dense cupcakes, instead of light and tender ones.

  50. #
    Druvi — May 19, 2016 at 11:35 pm

    All your recipes look amazinggg! Is there anyway it can be made eggless?

  51. #
    kellie — June 20, 2016 at 5:22 pm

    for add my chocoe chips to cream cheese batter had it all n then reered so I am going to see how its out he oven now ,smells good

  52. #
    kellie — June 20, 2016 at 5:22 pm


  53. #
    kellie — June 20, 2016 at 5:23 pm

    omg my comment came out all wrong

  54. #
    Angela — July 18, 2016 at 7:22 pm

    What do you think about substituting buttermilk for the water in the cake mixture? I make a Texas sheet cake that way and I’m thinking it might add more flavor instead of the water. Thanks. Can’t wait to make these!!!

    • #
      Tessa — July 19, 2016 at 6:07 pm

      I haven’t tried it, but I think it should still turn out. Let me know if you give it a shot 🙂

  55. #
    Kim — October 13, 2016 at 6:38 pm

    I’ve just finish making the cupcakes they are delicious!!! The only things I did different are adding walnuts to the cake and Reese’s peanut butter chip to the cheesecake mix. Thank you!!!

    • #
      Tessa — October 14, 2016 at 1:34 pm

      Yum!! Enjoy xo

  56. #
    Annabelle — October 15, 2016 at 5:16 pm

    Hey Tess:
    These look great but I’m looking for a recipe for a Chocolate Cupcake with chocolate filling; do you have anything like that in your repertoire? Thanks in advance for any help you can give me.

  57. #
    Jewel — December 2, 2016 at 12:26 pm

    THis looks amazing. Can I add sour cream to this recipe? If yes, how much?

  58. #
    Gayti — January 10, 2017 at 7:11 am

    I want chocolate filling instead of cheese cake, how do i make the chocolate fillings? Help plz!!!

  59. #
    Karen — January 23, 2017 at 6:47 pm

    I’ve tried this recipe twice and it’s just not working for me. The cream cheese filling is too loose so when I spoon it over the cake batter it just spreads. So when you bake it the cream cheese just cooks with the batter and it just tastes like a chocolate cupcake. I double checked that I am using the correct kind of cream cheese and I am. I’m wondering if the egg should not be added into the filling since that is what causes the filling to get so loose, or should i use 8oz cream cheese instead of 6. Help please?

  60. #
    Patti — April 4, 2017 at 7:09 am

    Instead of a cup of water, I’m going to use a cup of coffee!

  61. #
    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?

  62. #
    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 !

  63. #
    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.

  64. #
    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?

  65. #
    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!

  66. #
    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.

  67. #
    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.

  68. #
    Charlotte — March 17, 2019 at 3:58 pm

    Can dark chocolate chips be used instead semi sweet?

  69. #
    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!

  70. #
    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!

  71. #
    Eppie — July 24, 2019 at 1:55 am

    Hi..can i use mini cupcake pan?

  72. #
    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

  73. #
    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.

  74. #
    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?

  75. #
    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!

  76. #
    Stephanie — October 24, 2020 at 12:21 pm

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

  77. #
    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”

  78. #
    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!

  79. #
    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! 🙂

  80. #
    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 🙂

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