Why You’ll Love This Recipe

I love baking these cupcakes because:

  • They combine two favorite desserts—chocolate cake and cheesecake—in one bite.

  • The cupcake batter is moist and rich, with the option of adding coffee for deeper flavor.

  • The cheesecake filling is creamy, tangy, and balances the sweetness of the cake.

  • They bake beautifully without the need for frosting (though I love dressing them up).

  • They can be enjoyed warm, room temperature, or chilled for a firmer cheesecake center.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cupcake batter

  • 1 cup (125 g) all-purpose flour

  • ½ cup (50 g) unsweetened cocoa powder

  • ¾ cup (150 g) granulated sugar

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 egg

  • ½ cup (120 ml) milk

  • ¼ cup (60 ml) vegetable oil

  • 1 teaspoon vanilla extract

  • ½ cup (120 ml) hot water or coffee

For the cheesecake filling

  • 6 oz (170 g) cream cheese, softened

  • 2 tablespoons sugar

  • 1 egg yolk

  • ½ teaspoon vanilla extract

  • Optional: mini chocolate chips

Optional toppings

  • Chocolate ganache drizzle

  • Powdered sugar dusting

  • Fresh berries for garnish

Directions

  1. Preheat oven: I heat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

  2. Make the cheesecake filling: In a small bowl, I beat the cream cheese, sugar, egg yolk, and vanilla until smooth. If I’m feeling indulgent, I stir in a handful of mini chocolate chips.

  3. Make the chocolate batter: In a large bowl, I whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. I add the egg, milk, oil, and vanilla, mixing until smooth. Finally, I stir in the hot water (or coffee). The batter is thin, but that’s what makes the cupcakes so moist.

  4. Assemble the cupcakes: I fill each liner halfway with chocolate batter, then spoon about a teaspoon of cheesecake filling into the center. If I want, I top it with a little extra chocolate batter, though I often let the cheesecake peek out.

  5. Bake: I bake for 18–22 minutes, until the tops are set and a toothpick inserted near the edge (not through the cheesecake center) comes out clean.

  6. Cool and serve: I let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack. They can be served warm, at room temperature, or chilled for a firmer cheesecake layer.

Servings and Timing

Yield: About 12 cupcakes
Prep time: 20 minutes
Cook time: 18–22 minutes
Total time: About 40 minutes

Variations

  • Double chocolate: I stir chocolate chips into the cupcake batter for extra richness.

  • Swirled tops: Instead of hiding the cheesecake filling, I swirl it with the chocolate batter for a marbled look.

  • Mint cheesecake filling: I add a drop of peppermint extract for a refreshing twist.

  • Nutty version: I mix crushed hazelnuts or pecans into the batter for crunch.

  • Frosted: I pipe a swirl of cream cheese frosting or whipped cream on top when I want them extra fancy.

Storage/Reheating

  • Room temperature: I keep them covered for up to 1 day if serving soon.

  • Refrigerator: Stored in an airtight container, they keep for 4–5 days.

  • Freezer: I wrap cupcakes individually and freeze for up to 2 months. I thaw in the fridge before serving.

  • Reheating: I warm slightly in the microwave for 10 seconds if I want the cheesecake filling a little softer.

FAQs

Do I have to use coffee in the batter?

No, but I find it enhances the chocolate flavor without making the cupcakes taste like coffee. Hot water works just fine.

Can I skip the cheesecake filling?

You can, but then you’ll just have chocolate cupcakes. The filling is what makes them special!

How do I keep the cheesecake from sinking?

I make sure not to overfill the cupcake liners. Filling them halfway with batter before adding the cheesecake helps keep it centered.

Can I frost these cupcakes?

Yes! Cream cheese frosting, whipped cream, or even chocolate buttercream works beautifully.

Should these be served cold or at room temperature?

They’re delicious both ways. I like them chilled for a firm cheesecake layer, but warm or room temperature gives a creamier bite.

Conclusion

Cheesecake-stuffed chocolate cupcakes are one of my favorite desserts to bake when I want maximum wow factor with minimal effort. The surprise cheesecake center always gets compliments, and I love how flexible the recipe is with toppings and flavors. Whether for a party, a holiday, or just an indulgent treat, these cupcakes never disappoint.

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Cheesecake-Stuffed Chocolate Cupcakes

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  • Author: Mia
  • Total Time: 40 minutes
  • Yield: 12 cupcakes
  • Diet: Vegetarian
Print Recipe

Description

Moist, rich chocolate cupcakes with a creamy cheesecake surprise inside. The ultimate dessert mash-up for chocolate and cheesecake lovers!

Ingredients

For the Chocolate Cupcake Batter:

1 cup (125g) all-purpose flour

½ cup (50g) unsweetened cocoa powder

¾ cup (150g) granulated sugar

1 tsp baking soda

½ tsp baking powder

¼ tsp salt

1 egg

½ cup (120ml) milk

¼ cup (60ml) vegetable oil

1 tsp vanilla extract

½ cup (120ml) hot water or coffee (for richer flavor)

For the Cheesecake Filling:

6 oz (170g) cream cheese, softened

2 tbsp sugar

1 egg yolk

½ tsp vanilla extract

Mini chocolate chips (optional)

Optional Toppings:

Chocolate ganache drizzle

Powdered sugar

Fresh berries (raspberries, strawberries)

Instructions

Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners.

Prepare the cheesecake filling: Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Stir in mini chocolate chips if using. Set aside.

Make the chocolate batter: In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add egg, milk, oil, and vanilla. Mix until smooth. Stir in hot water/coffee last — batter will be thin.

Assemble the cupcakes:

Fill each liner halfway with chocolate batter.

Drop a heaping teaspoon of cheesecake mixture into the center.

Top with a little extra chocolate batter (optional).

Bake for 18–22 minutes, until tops are set and a toothpick inserted near the edge (not the cheesecake center) comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack. Serve at room temp or chill for a firmer cheesecake center.

Notes

Using coffee instead of water enhances the chocolate flavor.

Cheesecake centers may peek through the top — that’s part of the charm!

Store leftovers in the fridge up to 4 days; best served chilled or at room temperature.

Freezer-friendly: wrap individually and freeze up to 2 months.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert, Cupcakes
  • Method: Baking
  • Cuisine: Western

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