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Chocolate Cheesecake Cupcakes
5 from 24 votes

Chocolate Cheesecake Cupcakes

Chocolate Cheesecake Cupcakes combine a rich chocolate muffin base with a creamy cheesecake filling studded with mini chocolate chips. The cupcakes bake with the filling enclosed inside, creating a moist, tender chocolate cake surrounding a soft, slightly tangy cheesecake center. The use of mini chips in the cheesecake filling helps prevent sinking and ensures even chocolate flavor. This dessert is suitable for occasions where individual servings are preferred and offers a textural contrast between cake and creamy filling.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 16 cupcakes
Calories: 223 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 F. Grease or line 16 standard muffin tin cups. Set aside.
  2. To make the filling, beat the cream cheese, sugar, egg, and salt together until well-combined.
  3. Stir in the mini chocolate chips.
  4. Set aside.
  5. Melt the 1/2 cup semisweet chocolate chips over hot, not boiling, water, stirring until smooth.
  6. Remove from heat and set aside.
  7. In a large bowl, stir sugar, oil, egg, and vanilla together until well-combined.
  8. Stir in melted chocolate chips.
  9. Add flour, baking soda, and salt. Stir in just until combined.
  10. Mix in the warm water just until combined.
  11. Divide half of the cupcake batter between the muffin tin cups.
  12. Drop a rounded tablespoon of filling in each muffin tin cup.
  13. Top with the remaining half batter.
  14. Bake for 20-25 minutes.
  15. Cool in pan for 5 minutes.
  16. 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

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%)

Nutrition Facts

Serving: 16 cupcakes

Amount Per Serving

Calories 223

% 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.