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:
- Nutella Stuffed Chocolate Raspberry Cupcakes
- The Best Chocolate Cupcakes
- Peanut Butter Cheesecake Stuffed Cupcakes
Cheesecake Stuffed Chocolate Cupcakes
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
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 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!