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:
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Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.
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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.
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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:
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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.
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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.
Instead of a cup of water, I’m going to use a cup of coffee!
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?
I want chocolate filling instead of cheese cake, how do i make the chocolate fillings? Help plz!!!
THis looks amazing. Can I add sour cream to this recipe? If yes, how much?
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.
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!!!
Yum!! Enjoy xo
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!!!
I haven’t tried it, but I think it should still turn out. Let me know if you give it a shot 🙂
omg my comment came out all wrong
forgot
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
All your recipes look amazinggg! Is there anyway it can be made eggless?
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?
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.
When adding the rest of the batter after the tablespoon of cream cheese mixture, do you fill it right up to the top?
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!
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?
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?
My cream cheese filling is too runny I think. Is it suposed to be thick? If so how can I fix this?
I love cheesecake, these look delicious can’t wait to try them.
Hi, can I replace the 1 cup water with 1 cup of milk instead? Thanks!
Sure!
What’s the ingredients for the frosting for the cheese cake stuffed chocolate cup cakes
What’s the ingredients for the frosting for the cheese cake stuffed chocolate cupcakes
Do these need to be refrigerated?
When you are adding the flour mixture and water do you beat it all together or whisk it? I’m making this tonight. Thanks
I just made these and they are fantastic. .. but should I refrigerate them.?? Thanks for the recipe..
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.
I have a large cupcake tin, should i make double recipe?
These were amazing! Will make again!
Just made. FANTASTIC! Whole family loved. Will be a staple in my house.
So thrilled to hear that!
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.
Wonderful! Peanut butter chips sound delish 🙂
I made these muffins using a non-name brownie mix — delish!
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!!
I baked it today and I love it <3
Thanks for the recipe 🙂
Wow, esto pieza de escritura es bueno, mi hermana está analizando tales cosas,
así Voy a decirle a transmitir ella.
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.
Made these today. Turned out great
How do I get this recipe?
Do you need to store them in the fridge because of the cheesecake or is room temperature ok?!
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!
alternating between the water and flour is a big thing as well just as a suggestion as to what might have happened?????
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.
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!!!
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?
I made these for my brother and he loved these.18 cupcakes finished in two days.
Hmmm, thinking I will try a gluten free cake mix with the cheesecake in the middle.
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!)
Would it be possible to replace the choco chips with cocoa? If so what are the measurements? 🙂
Do you think a bit of cherry pie filling in the center would work to make it a cherry cheesecake filled chocolate cupcake?:
Sure!!
Sure why not it’s pretty thick
So…here is a ridiculous question. Would using your cookie dough frosting on these be “too much’?
I don’t believe in “too much” 😉
Made these and they were such a big hit. Everyone thought I purchased them somewhere vs. making them as they were that decadent.
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?
Oh yep, the whipped cream cheese was totally the culprit. Always avoid using that in baking, it works totally different than regular cream cheese.
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!