Cheesecake-Stuffed Chocolate Cupcakes
Ingredients:
For the chocolate cupcakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup vegetable oil
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
¾ cup buttermilk (or milk + 1 tsp vinegar)
½ cup hot coffee or hot water (enhances the chocolate!)
For the cheesecake filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract
Pinch of salt
Optional: ½ cup mini chocolate chips
🧁 Instructions:
Preheat oven:
Preheat to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Make cheesecake filling:
In a medium bowl, beat cream cheese, sugar, egg yolk, vanilla, and salt until smooth.
Stir in mini chocolate chips if using. Set aside.
Make chocolate batter:
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, whisk oil, both sugars, eggs, and vanilla until combined.
Stir in the buttermilk.
Add dry ingredients to wet and mix until just combined.
Stir in hot coffee or water — the batter will be thin (totally normal).
Assemble:
Fill each cupcake liner about ⅓ full with chocolate batter.
Spoon about 1 heaping tablespoon of cheesecake filling into the center.
Top with a little more chocolate batter, just enough to cover.
Bake:
Bake 18–22 minutes, or until the tops are set and a toothpick inserted off-center (to avoid cheesecake part) comes out clean.
Cool in pan for 5 min, then transfer to wire rack.
✨ Optional toppings:
Dust with powdered sugar
Chocolate ganache drizzle
Top with whipped cream or a swirl of cream cheese frosting
Add a mini Oreo or chocolate-covered espresso bean on top