Description

Indulge in the ultimate dessert fusion with these Cheesecake Stuffed Chocolate Cupcakes. Moist, rich chocolate cupcakes are filled with a creamy cheesecake center and topped with a luscious melted chocolate layer. Perfect for parties, holidays, or any sweet craving! Keywords: cheesecake stuffed cupcakes, chocolate cheesecake cupcakes, stuffed chocolate cupcakes, chocolate dessert cupcakes

Ingredients

For the Cupcakes:

2 cups (340g) semisweet chocolate chips, divided
1 1/2 cups (187g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (100g) granulated sugar
1/3 cup (66g) vegetable oil
1 large egg
1 tsp vanilla extract
1 cup water

For the Cheesecake Filling:

6 oz (170g) cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 large egg
1/8 tsp salt
1 cup semisweet chocolate chips

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Instructions

Preheat the Oven:
Preheat oven to 350°F (175°C) and line two muffin tins with 16 cupcake liners.
Melt Chocolate for Batter:
Melt 1/2 cup chocolate chips in a microwave-safe bowl (45 seconds, then in 10-second increments). Stir until smooth and set aside to cool.
Make Cupcake Batter:
In a medium bowl, whisk flour, baking soda, and salt.
In a large bowl, whisk sugar, oil, egg, and vanilla. Stir in melted chocolate.
Gradually add the flour mixture and water alternately, mixing until just combined. Batter will be thin.
Make Cheesecake Filling:
Beat cream cheese, sugar, egg, and salt until smooth. Stir in 1 cup chocolate chips.
Assemble the Cupcakes:
Fill cupcake liners halfway with chocolate batter. Add 1 tbsp cheesecake filling on top, then cover with remaining chocolate batter.
Bake:
Bake for 20–25 minutes, or until a toothpick comes out clean.
Add Chocolate Topping:
While hot, sprinkle remaining 1/2 cup chocolate chips on top. Let melt for 5 minutes, then spread gently.
Cool & Serve:
Let cupcakes cool in pan for 10 minutes before transferring to a wire rack.

Notes

You can use mini chocolate chips for the cheesecake layer for a more even distribution.
Store leftovers in an airtight container in the fridge for up to 5 days.
These cupcakes freeze well—wrap individually and store up to 2 months.