Description
Decadent chocolate cupcakes with a surprise creamy cheesecake filling, topped with rich chocolate frosting. A perfect combination of two classic desserts.
Ingredients
For the Cupcake:
- 3 cups all-purpose flour
- 2 cups sugar
- 2/3 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cup water
- 2/3 cup vegetable oil
- 2 tbsp white vinegar
- 2 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/8 tsp salt
- 1 cup mini chocolate chips
For the Frosting:
- 16 oz cream cheese, softened
- 8 tbsp unsalted butter, softened
- 2 cups confectioners’ sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Make the cheesecake filling: In a medium bowl, beat cream cheese and 1/4 cup sugar until smooth. Add 1 egg and 1/2 tsp vanilla; mix until just combined. Set aside.
- Make the chocolate batter: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream 1/2 cup butter and 1 cup sugar until light and fluffy. Beat in 2 eggs one at a time, then stir in 1 tsp vanilla.
- Gradually mix in the dry ingredients alternating with the buttermilk, beginning and ending with dry ingredients.
- Fill each muffin cup about 1/3 full with chocolate batter. Top with a spoonful of cheesecake filling, then cover with more chocolate batter until cups are 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the chocolate part comes out clean. Cool completely.
- Make the frosting: Beat 1/2 cup butter until creamy. Gradually add powdered sugar and cocoa powder, then milk and vanilla, beating until smooth and spreadable. Frost cooled cupcakes.
Notes
- Do not overmix the cheesecake filling to avoid incorporating too much air.
- Ensure the cream cheese is at room temperature for a smooth, lump-free filling.
- For a neater presentation, use a piping bag to add the cheesecake filling layer.
- Store cupcakes in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg