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
