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.
Soo delicious! Will make again!
I thought these cupcakes with cream cheese have to be refrigerated. Or did I misunderstand the recipe somehow. Thank you
Hi Janie! Sugar in recipes like this act like a preservative, and prevents the filling from spoiling. Of course, if that makes you uncomfortable, feel free to refrigerate them – just be aware that the chocolate topping will be hard and the cupcakes will dry out faster 🙂
Wow excellent and my husband great aunt made this 40 + years ago. Infact just made this yesterday using her hand written card but as a cake. YUM YUM
My cheesecake floats to the bottom of the cupcake?
Would you know why?
Hi Marge! Oh no, I’m sorry your filling ended up at the bottom of your cupcakes! Did you fill your cupcake liners halfway, then spoon in the filling, and then add the remaining batter on top? Alternatively, perhaps your filling was a little too cold or thick, and it was too heavy for the batter, and that’s why it dropped down? Please let me know if you would like to troubleshoot further! I’m happy to help! 🙂
This is a recipe from Nestle company! I have been making them for years!
Thank you Terri, that is noted in the Recipe Notes 🙂
The ingredients note 2 cups of chocolate chips, but the instructions note 1/2 cup to melt and the remaining 1/2 cup for the topping. Is it just one cup total?
Nope, it’s 2 cups. Check out in the directions underneath the second heading “For the filling:”, this is where your missing 1 cup of chocolate chips is used. Enjoy your cupcakes! 🙂
This was one of the best chocolate cupcakes I’ve ever tasted. It was moist and had great chocolate flavor. I would definitely make these again.
So glad you enjoyed these cupcakes!
This is basically the same as the Blackbottom cupcakes from the late 60’s -early 70’s! Devils food cupcakes with a tablespoonful of cream cheese mixture and it bakes inside cupcakes while chocolate cake bakes resulting in mini cheesecake inside chocolate cake.
The mixture usually had mini chocolate chips in the cream cheese mixture. Look up “BLACK BOTTOM CUPCAKES”
Can I use a box mix and can I freeze them until I need them
I made this this week and it turned out ok, but nothing special about it. You dont really taste the cheesecake much, the only thing that saves it are the chocolate chips!! Not enough flavour in the chocolate batter and not enough cheesecake!! I dont recommend!
Do these cupcakes need refrigerated because of the cream cheese or can they sit out on the counter?
Hello, really want to give these a go but I was just wondering if you can freeze them? Thanks.