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!
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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.
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 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.