Cheesecake Stuffed Chocolate Cupcakes
Cheesecake Stuffed Chocolate Cupcakes are moist chocolate treats with a creamy cheesecake center and glossy chocolate topping—rich, indulgent, and perfectly balanced.
Ingredients
- 3 cups semisweet chocolate chips
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ⅝ tsp salt
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup water
- 6 oz cream cheese
Instructions
- Set oven to 350°F (175°C) and line 16 muffin cups with paper liners.
- Microwave ½ cup chocolate chips for 45 seconds, stir, then heat in 10-second bursts until smooth. Let cool slightly.
- In one bowl, whisk flour, baking soda, and salt. In another, mix sugar, oil, egg, and vanilla. Stir in melted chocolate, then alternate adding dry mix and water until batter is smooth and thin.
- Beat cream cheese, sugar, egg, and salt until creamy. Fold in 1 cup chocolate chips.
- Fill liners halfway with chocolate batter. Add 1 tablespoon cheesecake filling to the center, then top with more batter until ¾ full.
- Bake for 20–25 minutes, until a toothpick comes out mostly clean. Cool in pan for 5 minutes, then transfer to a wire rack.
- While warm, sprinkle remaining ½ cup chocolate chips on top. Let melt for 5 minutes, then gently spread for a glossy finish.