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!
This post may contain affiliate links. Read our disclosure policy.
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.
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?