CHEESECAKE-STUFFED CHOCOLATE CUPCAKES
Moist chocolate cupcakes filled with a creamy cheesecake center and topped with rich chocolate frosting.
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INGREDIENTS
For the Chocolate Cupcake Batter:
1 cup (200g) granulated sugar
¾ cup (95g) all-purpose flour
½ cup (45g) unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg
½ cup (120ml) milk
¼ cup (60ml) vegetable oil
1 tsp vanilla extract
½ cup (120ml) hot water or hot coffee
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For the Cheesecake Filling:
8 oz (225g) cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg
½ tsp vanilla extract
Optional: mini chocolate chips or crushed Oreos (2–3 tbsp)
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For the Chocolate Frosting:
½ cup (115g) unsalted butter, softened
½ cup (45g) unsweetened cocoa powder
1¾ cups (210g) powdered sugar
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
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INSTRUCTIONS
1. Make the Cheesecake Filling:
1. In a medium bowl, beat the cream cheese and sugar until smooth.
2. Add egg and vanilla, beating just until combined.
3. Fold in chocolate chips or cookie bits if using.
4. Set aside.
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2. Make the Cupcake Batter:
1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
2. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
3. Add egg, milk, oil, and vanilla. Mix until well combined.
4. Slowly mix in hot water or coffee until batter is smooth (it will be thin).
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3. Assemble the Cupcakes:
1. Fill each cupcake liner about ⅓ full with chocolate batter.
2. Drop 1 heaping tablespoon of cheesecake filling into the center of each.
3. Spoon more chocolate batter on top just to cover the cheesecake center (don’t overfill).
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4. Bake:
Bake for 18–22 minutes or until cupcakes are set and a toothpick comes out clean around the edge (center may jiggle slightly).
Let cool completely before frosting.
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5. Make the Frosting:
1. Beat butter and cocoa powder until smooth.
2. Gradually add powdered sugar, then mix in vanilla, salt, and cream until fluffy and spreadable.
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6. Frost and Serve:
Pipe or spread the frosting over the cooled cupcakes.
Store in the fridge in an airtight container for up to 4 days.
