There’s something magical about the surprise of a hidden filling—especially when it’s creamy cheesecake tucked inside a rich, moist chocolate cupcake. These Cheesecake Stuffed Chocolate Cupcakes are the ultimate sweet treat for chocolate lovers who also have a soft spot for cheesecake.
Perfect for birthdays, potlucks, or just a decadent weeknight dessert, these cupcakes are the best of both worlds in one bite. They’re easy to make, incredibly satisfying, and always a hit with kids and adults alike.
Short Description
Moist chocolate cupcakes filled with a luscious cheesecake center—perfectly sweet, soft, and totally irresistible.
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup mini chocolate chips (optional)
Tools Needed
- Mixing bowls
- Electric mixer or whisk
- Muffin tin
- Cupcake liners
- Ice cream scoop or spoon
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Step 2: Make the Cheesecake Filling
In a bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy. Fold in mini chocolate chips if using. Set aside.
Step 3: Make the Chocolate Batter
In another bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. Stir in water, oil, vinegar, and vanilla until just combined. The batter will be runny—don’t worry!
Step 4: Assemble the Cupcakes
Fill each cupcake liner about 1/3 full with chocolate batter. Then spoon a heaping tablespoon of the cheesecake mixture into the center of each. Do not stir.
Step 5: Bake
Bake for 20–25 minutes, or until the chocolate cake is set and springs back to the touch. Cool completely before serving.
Why You’ll Love Them
- No frosting needed—the cheesecake center is the star!
- Easy ingredients you probably have on hand
- Perfectly portioned for parties or lunchbox treats
Tips & Variations
- Want a mocha twist? Add 1 tsp instant espresso powder to the batter.
- Make it festive with sprinkles or crushed cookies on top.
- Store leftovers in the fridge for up to 5 days.
FAQs
Do these cupcakes need to be refrigerated?
Yes—because of the cream cheese filling, store them in the fridge for freshness.
Can I freeze them?
Absolutely! Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge.
Can I use a boxed chocolate cake mix?
Sure! Just fill the liners with cake batter and add the cheesecake center as directed.
Final Thoughts
These Cheesecake Stuffed Chocolate Cupcakes are what dessert dreams are made of—rich, creamy, chocolatey, and so easy to fall in love with. Whether you’re baking for someone special or treating yourself, this recipe is guaranteed to make you smile.