Chocolate Cupcakes with Cheesecake Centers
Indulge in the decadence of these Chocolate Cupcakes with Cheesecake Centers—a delightful fusion of rich, moist chocolate cake and creamy cheesecake filling. Perfectly balanced in flavor and texture, these cupcakes boast a tender crumb thanks to a touch of boiling water, while their surprise cheesecake core adds a dreamy layer of tangy sweetness. Optional mini chocolate chips elevate the filling with bites of melty, chocolatey goodness, making these treats truly irresistible. Quick to prepare in just 20 minutes, these cupcakes bake to perfection in under 25 minutes, making them an ideal dessert for any occasion. Whether you're hosting a party or treating yourself to a midweek delight, this recipe promises a show-stopping dessert with a homemade touch. Perfect for chocolate lovers and dessert enthusiasts alike, these cupcakes are sure to dazzle!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 0.5 cup Boiling water
- 8 ounces Cream cheese, softened
- 0.25 cup Granulated sugar (for filling)
- 1 large Egg (for filling)
- 1 teaspoon Vanilla extract (for filling)
- 0.25 cup Mini chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt.
In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Slowly stir in the boiling water. The batter will be thin, but this is normal. Set aside.
In a medium bowl, beat the cream cheese and 1/4 cup granulated sugar until smooth.
Add the egg and vanilla extract to the cream cheese mixture and beat until fully incorporated. If desired, fold in the mini chocolate chips.
Fill each cupcake liner about halfway with the chocolate batter.
Spoon 1 tablespoon of the cheesecake filling into the center of each cupcake. The filling will sink slightly as the cupcakes bake.
Bake in the preheated oven for 20-22 minutes, or until the cupcakes spring back when gently pressed and the tops look set.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 34.4 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 221 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.
