Chocolate Cheesecake Cupcakes
User Reviews
5
Chocolate Cheesecake Cupcakes
Description
This recipe produces chocolate cupcakes with a smooth cheesecake filling, blending two textures and flavors harmoniously. The chocolate batter is enriched with melted chocolate chips, sugar, oil, and warm water for a moist crumb. The filling mixes softened cream cheese, sugar, egg, salt, and mini semisweet chocolate chips that maintain their distribution without sinking during baking. Once baked, the cupcakes have a tender, chocolatey cake exterior that holds a creamy, slightly dense cheesecake center dotted with gentle bursts of chocolate from the chips.
Cooling the cupcakes on a wire rack after a brief rest in the pan allows for optimal texture and prevents them from becoming soggy. The cupcakes can be individually served as desserts or treats and provide a convenient hand-held option for gatherings. The combination of chocolate and cheesecake caters to those who appreciate layered flavors and contrasting textures.
Notes recommend avoiding fat-free cream cheese for better texture and suggest using mini chocolate chips in the filling to avoid sinking. The water added to the batter should be warm, around 80°F, to mix smoothly without affecting leavening.
Ingredients
Cheesecake Filling
- 6 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 egg large
- Pinch salt
- 1/2 cup mini semisweet chocolate chips
Cupcakes
- 1/2 cup semisweet chocolate chips
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water not hot, warm
Instructions
- Preheat oven to 350 F. Grease or line 16 standard muffin tin cups. Set aside.
- To make the filling, beat the cream cheese, sugar, egg, and salt together until well-combined.
- Stir in the mini chocolate chips.
- Set aside.
- Melt the 1/2 cup semisweet chocolate chips over hot, not boiling, water, stirring until smooth.
- Remove from heat and set aside.
- In a large bowl, stir sugar, oil, egg, and vanilla together until well-combined.
- Stir in melted chocolate chips.
- Add flour, baking soda, and salt. Stir in just until combined.
- Mix in the warm water just until combined.
- Divide half of the cupcake batter between the muffin tin cups.
- Drop a rounded tablespoon of filling in each muffin tin cup.
- Top with the remaining half batter.
- Bake for 20-25 minutes.
- Cool in pan for 5 minutes.
- Remove to wire cooling rack to finish cooling.
Notes
- Use full-fat or reduced-fat cream cheese for best cheesecake texture; avoid fat-free versions.
- Mini chocolate chips help keep chocolate dispersed evenly in cheesecake filling without sinking.
- Warm water (~80°F) blends smoothly into batter; avoid cold or boiling water.
- Allow cupcakes to cool on a wire rack after baking for optimal texture.
- Nutrition values provided are estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 223kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 27mg | 9% |
| Sodium | 201mg | 8% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 92IU | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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