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.
I made these as mini cupcakes and they are a hit. Very tasty and chocolatey without being too sweet. They are a mess to make, but not too hard.
I had to make 2 batches of the cake to get the filling and cupcakes to come out even.
I grated some good chocolate to sprinkle on top instead of using chocolate chips.
I will definitely save this recipe and make them again.
I would have given this five stars except for the having to make two batches of the cupcake batter
Hi..can i use mini cupcake pan?
Amazing recipe! I’ve made this several times already and they always turns out luscious and chocolaty! Thanks Tessa!
I’ve made this recipe several times… always blows everyone away!! Very luscious and chocolate! Thanks Tessa!
Can dark chocolate chips be used instead semi sweet?
I made theses today but I used fresh strawberries in the cream cheese instead of chocolate chips and made a frosting in stead chocolate chips for the topping. My wife loves them.
Made these for my son’s 21st. HUGE hit! I ended up microwaving the “frosting” chips and swirling them onto the hot cupcakes with the back of a spoon. Loose chocolate chips just rolled off/didn’t fully melt.
Great flavor but I had the same experience as a couple others, the cream cheese mixture was thin and became a layer that peaked through the top chocolate layer (vs a filling). The cream cheese mixture needs to be heavier to sink into the cake mixture rather than float. If I made this again, I’d double the cream cheese from 6 oz to 12 oz.
I completely agree!! the same thing happened to me!
Connie Did you only double the creamcheese?
I want to make this for work. I have to make it the day before. Do I need to keep it in the fridge, because of the cream cheese?
Gosto demais desse doce e essa receita então deve ser muito boa, meus filhos sempre pedem pra eu fazer receitas diferentes das que eu tenho, acredito que encontrei o que eles tanto pedem. parabéns pelo site.
Hello :). I have made those cupcakes 3 time now (they are super good) but I have a problem each time : the filling is very liquid so either it mixes with the chocolate or I have a layer more than a cheesecake heart. Do you avec an idea ? Do you refrigerate the filling before adding it to the batter in the tin ?
Any idea ?
Thank you for your help and all your wonderful recipes !
Emma
This is amazing! Im thinking of making this as a cake! Have you ever tried it? Any pointers or should I stay clear?