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!
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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:
Cheesecake Stuffed Chocolate Cupcakes
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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 fine sea 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 fine sea salt
Instructions
For the cupcakes:
- Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.
- 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.
- 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:
- 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.
- 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.
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?
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?
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.
Ahhh these look so amazing! Pinning to try soon!
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.
That looks absolutely decadent. Cheesecake seems to be the new add-in craze for cooking like bacon used to be.
I’m not a plain chocolate cake/cupcake person but stuffed with cheesecake? Heck yea.
These look perfect!! Pinned this recipe!
This is my kind of dessert!
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
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 🙂 https://www.facebook.com/HandletheHeat
I had a recipe like this a long time ago and lost it! Thanks so much. These really are the best!
Amazing! I can’t imagine how yummy cheesecake in a chocolate cupcake is. Delicious!
YUM! Cheesecake is my fav, and I can only imagine how extra amazing it is stuffed INSIDE a cupcake. Pinning!