Chocolate Chip Cheesecake Swirl Cupcakes

Nutriscore Rating: 55/100

Indulge in the perfect fusion of two dessert favorites with these Chocolate Chip Cheesecake Swirl Cupcakes! This recipe combines the decadence of rich chocolate cupcakes with the creamy allure of cheesecake, creating an irresistible treat that’s sure to impress. Each cupcake features a deep cocoa base, made ultra-moist with buttermilk and a touch of boiling water, swirled with a luscious layer of sweetened cream cheese sprinkled with mini chocolate chips. The striking visual of the marbled chocolate and cheesecake layers ensures these cupcakes are as stunning as they are delicious. Ready in just over 40 minutes, they’re ideal for parties, special occasions, or whenever a sweet craving strikes. Serve at room temperature or chilled for a refreshing twist—these cupcakes are guaranteed to disappear fast!

Recipe Information

• Prep Time: 20 min
• Cook Time: 22 min
• Total Time: 42 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 1.5 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 large egg
• 0.5 cup buttermilk
• 0.25 cup vegetable oil
• 1 teaspoon vanilla extract
• 0.5 cup boiling water
• 8 ounces cream cheese, softened
• 0.3 cup granulated sugar (for cheesecake layer)
• 1 large egg (for cheesecake layer)
• 1 teaspoon vanilla extract (for cheesecake layer)
• 0.75 cup mini chocolate chips

📝 Instructions

12 steps

1. Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.

2. In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, and salt.

3. In a separate bowl, whisk together the egg, buttermilk, vegetable oil, and vanilla extract until well combined.

4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Stir in the boiling water (the batter will be thin). Set aside.

5. In a separate bowl, beat together the softened cream cheese and 0.3 cup granulated sugar until smooth.

6. Add the egg and vanilla extract for the cheesecake layer, beating until fully incorporated and smooth.

7. Fold in the mini chocolate chips into the cheesecake mixture.

8. Divide the chocolate cupcake batter evenly among the prepared cupcake liners, filling each about 2/3 full.

9. Spoon 1-2 tablespoons of the cheesecake mixture on top of each cupcake, gently swirling it into the chocolate batter with a toothpick or skewer.

10. Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the chocolate portion of a cupcake comes out clean.

11. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

12. Serve the cupcakes once they’ve cooled to room temperature or chill them in the refrigerator for a chilled treat. Enjoy!

Nutrition Facts

1 serving (110.5g)

Calories		344
% Daily Value*
Total Fat		16.7 g	21%
	Saturated Fat	7.7 g	39%
	Polyunsaturated Fat	2.8 g
Cholesterol		53 mg	18%
Sodium		269 mg	12%
Total Carbohydrate		47.4 g	17%
	Dietary Fiber	4.8 g	17%
	Total Sugars	27.7 g
Protein		6.9 g	14%
Vitamin D		0.3 mcg	2%
Calcium		56 mg	4%
Iron		2.0 mg	11%
Potassium		214 mg	5%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1799 cal (40.8%%)

Protein: 330 cal (7.5%%)

Carbs: 2278 cal (51.7%%)