Cheesecake Stuffed Chocolate Cupcakes
Indulge in rich chocolate cupcakes filled with a creamy cheesecake center, creating a perfect dessert for gatherings.
Ingredients
For the Chocolate Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1 tbsp vanilla extract
- 1 cup water
- 1 tsp apple cider vinegar
For the Cheesecake Filling
- 8 oz cream cheese (softened)
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a medium bowl, beat together the softened cream cheese and sugar until smooth. Mix in the egg and vanilla extract until fully combined. Chill in the refrigerator while you prepare the cupcake batter.
Cupcake Batter
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the oil, vanilla extract, and water, then mix until just combined.
- Lastly, add the apple cider vinegar and give it a quick stir.
Assembly and Baking
- Pour about two-thirds of the chocolate batter into each cupcake liner.
- Dollop 1-2 tablespoons of the cheesecake filling in the center of each cupcake about a half inch deep.
- Top off each with the remaining chocolate batter to cover the cheesecake filling.
- Place the cupcake tin in the preheated oven and bake for 18-20 minutes or until the cupcakes spring back when lightly pressed.
- Allow them to cool in the pan for about 5 minutes before transferring to a wire rack.
- Once completely cooled, feel free to add your favorite toppings or enjoy them plain.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months. Reheat in the microwave for 10-15 seconds.