Cheesecake Stuffed Chocolate Cupcakes Recipe

I tucked a cheesecake filling into Chocolate Cupcakes so each one hides a surprising center revealed at the first slice.

I made these Cheesecake Stuffed Chocolate Cupcakes because I wanted dessert that surprises you mid bite. The cake is rich from unsweetened cocoa powder but then there is this cool cream cheese center that tastes almost wrong together and somehow totally right.

It looks like a normal cupcake until you crack it and suddenly everyone gets quiet, you know that pause when people are deciding if they should eat another one. I call it Decadent Desserts, even though it feels a little naughty, like the kind of thing you hide in the back of the fridge and finish at midnight.

Ingredients

• All purpose flour: Provides carbs some protein gives structure but low fiber
• Granulated sugar: Pure carbs very sweet adds tenderness but no nutrients
• Unsweetened cocoa: Rich in antioxidants bitter adds chocolate flavor and depth
• Cream cheese: High fat and protein tangy makes filling creamy and rich
• Eggs: Protein helps bind and leaven adds moisture and richness
• Hot coffee: Enhances chocolate adds bitter notes no real nutrients
• Semi sweet chocolate: Fat and sugar melts for glossy ganache and sweetness
• Buttermilk: Slightly tangy helps tender crumb adds mild acidity and flavor

Ingredient Quantities

• 1 1/4 cups (150 g) all purpose flour
• 1 cup (200 g) granulated sugar
• 1/2 cup (50 g) unsweetened cocoa powder, sifted
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 2 large eggs room temp
• 1/2 cup (120 ml) vegetable oil
• 1/2 cup (120 ml) buttermilk room temp
• 1/2 cup (120 ml) hot coffee or hot water
• 1 tsp vanilla extract
• 8 oz (225 g) cream cheese softened
• 1/4 cup (50 g) granulated sugar for filling
• 1 large egg for filling
• 1/2 tsp vanilla extract for filling
• Pinch of salt for filling
• 4 oz (115 g) semi sweet chocolate chopped (for ganache)
• 1/2 cup (120 ml) heavy cream
• Optional 1/4 cup chocolate chips or sprinkles for topping
• Optional powdered sugar for dusting

How to Make this

1. Preheat oven to 350°F (175°C), line a 12-cup muffin tin with liners and let the cream cheese, eggs and buttermilk come to room temp while you work. Chop the semi sweet chocolate for the ganache ahead of time.

2. Make the cheesecake filling: beat 8 oz room temp cream cheese with 1/4 cup granulated sugar, 1 large egg, 1/2 tsp vanilla and a pinch of salt until smooth and no lumps remain. Pop it in the fridge for 10 minutes so it firms up a bit and is easier to portion.

3. Whisk the dry cake ingredients together in a bowl: 1 1/4 cups all purpose flour, 1 cup granulated sugar, 1/2 cup sifted unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp fine salt.

4. In another bowl mix the wet: 2 large room temp eggs, 1/2 cup vegetable oil, 1/2 cup buttermilk and 1 tsp vanilla. Pour the wet into the dry and stir until just combined, dont overmix.

5. Stir in 1/2 cup hot coffee or hot water into the batter to bloom the cocoa; the batter will be thin and that is good for moist cupcakes.

6. Divide batter into liners: fill each about 1/3 full, add about 1 tablespoon chilled cheesecake filling in the center of each (use a small spoon or cookie scoop), then top with more batter until cups are about 3/4 full. Tap the pan gently to settle and remove big air bubbles.

7. Bake for 18 to 22 minutes at 350°F. Test by inserting a toothpick into the cake part near the edge not the filling; it should come out with a few moist crumbs. Let cupcakes cool in the pan 5 minutes then transfer to a wire rack to cool completely. If the filling still seems soft, chill 15 to 30 minutes before finishing.

8. Make the ganache: heat 1/2 cup heavy cream until just simmering, pour over the chopped 4 oz semi sweet chocolate, let sit 1 to 2 minutes then stir until glossy and smooth. If it’s too thin let it cool a few minutes, too thick you can warm briefly.

9. Spoon or drizzle ganache over cooled cupcakes, top with optional 1/4 cup chocolate chips or sprinkles while ganache is still wet, then chill 10 to 20 minutes to set. Dust lightly with powdered sugar just before serving if you want.

10. Store leftover cupcakes covered in the fridge for up to 3 days (cheesecake filling needs refrigeration). Bring to room temp 20 minutes before serving so the filling and ganache soften a bit.

Equipment Needed

1. 12-cup muffin tin with paper liners
2. Two mixing bowls (one large, one medium)
3. Electric hand mixer or a sturdy whisk
4. Measuring cups and measuring spoons
5. Rubber spatula and a small spoon or offset spatula
6. Cookie scoop (or small spoon) and toothpicks for testing
7. Small saucepan or microwave-safe heatproof bowl and a heatproof spatula for ganache
8. Cutting board and sharp knife (for chopping chocolate)

FAQ

Cheesecake Stuffed Chocolate Cupcakes Recipe Substitutions and Variations

• All purpose flour: swap for a one to one gluten free flour blend that contains xanthan gum, use the same volume. If your blend has no xanthan gum add about 1/4 tsp per cup to help with structure.
• Vegetable oil: use melted unsalted butter in the same amount for a richer flavor, it will give a slightly denser crumb. Or use a neutral oil like canola if you just want a direct swap.
• Buttermilk: make a quick buttermilk by adding 1/2 tablespoon white vinegar or lemon juice to 1/2 cup milk, let sit 5 minutes. Plain yogurt thinned with a little milk also works fine.
• Cream cheese for the filling: Neufchatel is an easy one to one swap for lower fat with almost the same texture. Mascarpone can replace it cup for cup for a silkier, richer filling but its milder so you might want a touch more vanilla or a pinch of salt.

Pro Tips

1) Measure flour by spooning it into the cup and level it off with the back of a knife, or better yet weigh it. Packed flour makes cakes dense, and that thin batter is supposed to be thin so dont try to “fix” it by adding more flour.

2) Chill the cream cheese filling so it firms up, then portion it with a small cookie scoop or spoon. If the filling is too warm it will sink into the cake while baking, and you wont get that neat cheesecake center.

3) Use hot coffee to bloom the cocoa like the recipe says but dont pour boiling liquid onto cold eggs or dairy. Let the coffee cool a touch if your batter is already mixed. Also stir the batter only until combined, overmixing = tough cupcakes.

4) For shiny smooth ganache heat the cream until it just starts to steam, pour over finely chopped chocolate and let it sit 1 to 2 minutes before stirring. If the ganache is too thin cool it a bit, too thick gently warm it in short bursts. A tiny bit of butter added at the end gives extra gloss.