Chocolate Stuffed Cheesecake Cupcakes are ridiculously amazing and pretty easy, too.
Your family will love them.
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
Directions :
Here’s how to make Cheesecake Stuffed Chocolate Cupcakes—a rich, chocolaty treat with a creamy cheesecake center:
Directions
1. Prepare the Cheesecake Filling:
In a medium bowl, beat together:
6 oz (170g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1/8 teaspoon salt
Mix until smooth and creamy. Set aside.
2. Make the Chocolate Cupcake Batter:
Melt the chocolate:
In a microwave-safe bowl or using a double boiler, melt 1 cup (170g) of the chocolate chips. Stir until smooth, then let cool slightly.
Dry ingredients:
In a large bowl, whisk together:
1 1/2 cups (187g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Wet ingredients:
In another bowl, mix:
1/2 cup (100g) granulated sugar
1/3 cup (66g) vegetable oil
1 large egg
1 teaspoon vanilla
Melted chocolate
1 cup water (room temperature)
Mix wet into dry ingredients and stir until just combined. The batter will be somewhat thin—this is normal.
3. Assemble the Cupcakes:
Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
Fill each cupcake liner halfway with chocolate batter.
Spoon about 1 tablespoon of the cheesecake filling into the center of each.
Sprinkle the remaining 1 cup (170g) of chocolate chips over the tops.
4. Bake:
Bake for 22–25 minutes, or until the tops are set and a toothpick inserted near the edge (not center) comes out clean.
Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Tips:
Serve chilled or at room temperature.
Store in an airtight container in the fridge for up to 5 days.
These freeze well too—just wrap individually and thaw overnight in the fridge.
