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Cheesecake Stuffed Chocolate Cupcakes ✨





Step 3: Make the Chocolate Cupcake Batter

  1. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  2. Add the buttermilk, vegetable oil, egg, and vanilla extract. Mix until smooth.
  3. Gradually stir in the hot water (or coffee) until the batter is thin and pourable.

Step 4: Assemble the Cupcakes

  1. Remove the muffin tin from the freezer. Spoon the chocolate batter over the frozen cheesecake filling, filling each liner about 2/3 full .

Step 5: Bake

  1. Bake for 18–20 minutes , or until a toothpick inserted into the center comes out clean (note: avoid hitting the cheesecake center).
  2. Let the cupcakes cool completely in the pan before transferring them to a wire rack.

Step 6: Make the Frosting

  1. In a mixing bowl, beat the softened butter until light and fluffy.
  2. Add the powdered sugar, cocoa powder, and vanilla extract. Beat until combined.
  3. Gradually add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.

Step 7: Decorate and Serve

  1. Pipe or spread the frosting onto the cooled cupcakes.
  2. Garnish with sprinkles, chocolate shavings, or a drizzle of melted chocolate, if desired.

Why This Recipe Works

  • Cheesecake Surprise : The creamy, tangy filling contrasts beautifully with the rich chocolate cake.
  • Moist Cake : Buttermilk and hot water ensure the cupcakes stay tender and flavorful.
  • Perfect Pairing : Chocolate and cheesecake are a match made in dessert heaven.

Variations to Try

  • Add Fruit : Swirl in raspberry or strawberry jam for a fruity twist.
  • Mini Cupcakes : Use a mini muffin tin for bite-sized treats.
  • Gluten-Free Option : Substitute the all-purpose flour with a gluten-free flour blend.
  • Spice It Up : Add cinnamon, nutmeg, or chili powder to the cupcake batter for extra depth.
  • Different Frosting : Swap the chocolate frosting for cream cheese frosting or vanilla buttercream.

Tips for Success

  • Freeze the Filling : Freezing the cheesecake layer prevents it from sinking into the batter during baking.
  • Don’t Overfill : Fill the liners only 2/3 full to allow room for the cupcakes to rise.
  • Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.

Serving Suggestions

  • Romantic Touch : Garnish with edible flowers or microgreens for elegance.
  • Brunch Staple : Pair with coffee, tea, or fresh fruit for a complete meal.
  • Party Platter : Serve alongside other desserts like brownies, cookies, or tarts for variety.

Final Thoughts

These Cheesecake Stuffed Chocolate Cupcakes are a celebration of bold flavors, creamy textures, and effortless indulgence, offering a dish that feels luxurious yet approachable. With their customizable options, endless charm, and ease of preparation, they’re a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual snack, or simply craving something satisfying.

Your Turn! Have you ever made stuffed cupcakes or experimented with cheesecake fillings? Share your favorite variations or serving ideas below. 🧁