🍫🧁 Cheesecake-Stuffed Chocolate Cupcakes
Rich chocolate cupcakes with a creamy cheesecake surprise baked right inside!
✨ Ingredients (Makes about 12 cupcakes)
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 depth!)
For the Cheesecake Filling:
• 6 oz (170g) cream cheese, softened
• 2 tbsp sugar
• 1 egg yolk
• ½ tsp vanilla extract
• (Optional) Mini chocolate chips for extra decadence
👩🍳 Instructions:
1 Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with cupcake liners.
2 Make the cheesecake filling:�Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Stir in mini chocolate chips if using. Set aside.
3 Make the chocolate batter:�In a large bowl, whisk flour, cocoa, sugar, baking soda, baking powder, and salt.�Add egg, milk, oil, and vanilla. Mix until smooth. Stir in hot water or coffee last — the batter will be thin (that’s good!).
4 Assemble cupcakes:
◦ Fill each liner halfway with chocolate batter.
◦ Add a heaping teaspoon of cheesecake mixture in the center of each.
◦ Top with a small spoonful of chocolate batter (optional) — the cheesecake center can peek out!
5 Bake for 18–22 minutes, until tops are set and a toothpick inserted near the edge (not the center!) comes out clean.
6 Cool in the pan for 5 minutes, then transfer to a wire rack. Serve as-is or chill for a firmer cheesecake center.
🍭 Optional Toppings:
• Drizzle with chocolate ganache 🍫
• Dust with powdered sugar ❄️
• Top with a raspberry or strawberry for contrast 🍓