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Cheesecake Stuffed Chocolate Cupcakes

Delicious chocolate cupcakes with a creamy cheesecake filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chocolate Cupcake Batter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder Choose high-quality cocoa for best flavor.
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk See notes for a substitute.
  • ¼ cup vegetable oil
  • 1 large egg Use room temperature.
  • 1 teaspoon vanilla extract
  • ½ cup boiling water Essential for moistness.
For the Cheesecake Filling
  • 8 ounces cream cheese, softened Full-fat for best taste.
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Optional Add-Ins Worth Trying
  • Mini chocolate chips Fold into the batter.
  • Orange zest Stir into the cheesecake filling.
  • Mint extract Add for a minty twist.
  • Chopped walnuts or pecans Sprinkle on top.

Method
 

Preparation
  1. Mix the Dry Ingredients: Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  2. Combine the Wet Ingredients: In a separate bowl, whisk buttermilk, vegetable oil, egg, and vanilla until smooth, then mix with dry ingredients.
  3. Slowly stir in boiling water until well combined.
  4. Prepare the Cheesecake Filling: Beat cream cheese and sugar until smooth, then add egg and vanilla, mixing until just combined.
  5. Assemble the Cupcakes: Fill muffin tins halfway with chocolate batter, spoon cheesecake filling into the center, then top with more chocolate batter.
Baking
  1. Preheat oven to 350°F (175°C). Bake cupcakes for 18-20 minutes, rotating halfway through. Check doneness with a toothpick.
Cooling
  1. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Use room-temperature ingredients for better mixing. Cool cupcakes completely before decorating. Store leftovers in the fridge for up to three days.