Self Filled Cupcakes
Indulge in the decadence of Self-Filled Cupcakes—a delightful fusion of moist chocolate cake and creamy, melt-in-your-mouth cheesecake filling. These irresistible treats feature a rich chocolate batter made with pantry staples like cocoa powder, white vinegar, and vanilla extract, crowned with a tangy, cream cheese center studded with mini chocolate chips. Perfectly portioned into a 12-cup muffin tin, these cupcakes bake up with a beautiful two-tone effect, as the cheesecake filling gently sinks into the batter, creating a luscious surprise in every bite. Ready in under an hour with minimal effort, these cupcakes are a show-stopping dessert for gatherings, celebrations, or just when you’re craving a sweet treat. Whether served at room temperature or slightly chilled, they’re guaranteed to be a crowd-pleaser! Keywords: Self-Filled Cupcakes recipe, chocolate cheesecake cupcakes, easy cupcake recipe, decadent desserts, stuffed cupcakes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.25 cup Cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Water
- 0.5 cup Vegetable oil
- 1 tablespoon White vinegar
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese
- 1 large Egg
- 0.33 cup Powdered sugar
- 1.5 cups Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt.
Add the water, vegetable oil, vinegar, and vanilla extract to the dry mixture. Stir until the batter is smooth and well combined. Set aside.
In another bowl, beat the cream cheese until smooth, about 1-2 minutes. Add the egg and powdered sugar, and continue beating until creamy.
Gently fold in the mini chocolate chips into the cream cheese mixture. This will be your filling.
Fill each liner in the muffin tin about halfway with the cupcake batter.
Spoon 1 tablespoon of the cream cheese mixture into the center of each cupcake. The filling will sink slightly into the batter as it bakes.
Bake for 23-25 minutes, or until the tops of the cupcakes are set and spring back lightly when touched.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! These cupcakes are delicious at room temperature or chilled.
Nutrition Facts
Calories |
4010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 72.6 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 3276 mg | 142% | |
| Total Carbohydrate | 486.4 g | 177% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 316.1 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 397 mg | 31% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 888 mg | 19% | |
*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.
