There’s something magical about Cheesecake Stuffed Chocolate Cupcakes, a dessert that combines the indulgent richness of a chocolate cupcake with the creamy surprise of a cheesecake centre. Whether you’re hosting a summer picnic or preparing treats for the holiday table, these cupcakes bring joy with every bite. This recipe is inspired by the creative flair of my Nonna, who often found ways to marry bold flavours in simple, heartfelt desserts.
Why You’ll Love These Cheesecake-Stuffed Chocolate Cupcakes
- Two desserts in one: Get the best of both worlds in a single bite.
- Perfect for all seasons: Light enough for summer, rich enough for winter.
- Beginner-friendly: Great for bakers at any skill level.
- Great for parties: Ideal for birthdays, potlucks, or festive gatherings.
You can find more tips for baking party-friendly desserts on King Arthur Baking (DoFollow).
🧁 Ingredients for Cheesecake Stuffed Chocolate Cupcakes
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup mini chocolate chips (optional)
For the Chocolate Cupcake Batter
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup water
- 1 tbsp white vinegar
- 1 tsp vanilla extract
Need a baking basics refresher? Check out this ingredient guide from Sally’s Baking Addiction (DoFollow).
👩🍳 How to Make Cheesecake-Stuffed Chocolate Cupcakes
Step 1: Prepare the Cheesecake Filling
Whip together cream cheese, sugar, egg, and vanilla until silky-smooth and irresistibly creamy.
Step 2: Make the Cupcake Batter
Whisk together dry ingredients. Add oil, water, vinegar, and vanilla. Stir until smooth.
Step 3: Assemble the Cupcakes
Line a muffin tin with paper liners. Fill halfway with chocolate batter, then add a tablespoon of cheesecake filling. Optionally, top with more batter.
Step 4: Bake
Bake at 350°F (175°C) for 22–25 minutes. Let cool before serving.
Want your cupcakes to be bakery-quality? See Preppy Kitchen’s cupcake frosting tips (DoFollow).
🌞❄️ Serving Cheesecake Stuffed Chocolate Cupcakes Year-Round
Summer
- Top with whipped cream and fresh berries.
- Chill and serve with iced lattes.
Winter
- Drizzle with warm ganache or caramel.
- Dust with cocoa or cinnamon.
See our guide to winter holiday dessert recipes (Internal Link) for more inspiration.
🧊 Storage and Make-Ahead Tips
- Keep it fresh—store in the fridge and enjoy within 5 days.
- Freeze for up to 2 months.
- Reheat in the microwave or low oven for that just-baked taste.
🔄 Flavour Variations for Cheesecake-Stuffed Chocolate Cupcakes
- Oreo: Mix crushed cookies into the filling.
- Raspberry swirl: Add a spoonful of jam inside.
- Mocha: Use coffee instead of water in the batter.
Cheesecake Stuffed Chocolate Cupcakes
❓ FAQ: Cheesecake Stuffed Chocolate Cupcakes
Can I make these gluten-free?
Yes—use a 1:1 GF flour blend.
Why did my filling sink?
It’s normal; the cheesecake sits lower than the cupcake around it. Can I double this recipe?
Yes! Double everything and bake in batches.
For more tips, read our post on Common Cupcake Baking Mistakes.
🧮 Nutrition Facts (Per Cupcake)
- Calories: 230
- Fat: 12g
- Carbs: 28g
- Sugar: 18g
- Protein: 3g
🎉 More Recipes Like This
- Easy Mini Cheesecakes – Life Love and Sugar
- Classic Chocolate Cupcakes – Preppy Kitchen
- Perfect Chocolate Ganache – Baker by Nature
- No-Fail Cheesecake – Sally’s Baking Addiction
📝 Final Thoughts
These Cheesecake Stuffed Chocolate Cupcakes combine creamy, decadent cheesecake with moist chocolate cupcakes in one unforgettable treat. Whether you’re baking for a celebration or simply satisfying a sweet craving, this recipe is a must-try. Don’t forget to check out our Ultimate Dessert Recipes Guide (Internal Link) for more creative ideas.
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👩🍳 Ladies, what’s your favorite light and healthy meal for spring?