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.
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 try 🙂
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.