Cheesecake Stuffed Chocolate Cupcakes

For Valentine’s Day this year, Chris and I decided against giving big gifts. Although it was our first Valentine’s Day as a married couple, we wanted to be more fiscally aware and what with all of the other spending we had done, we wanted it to be more about us, rather than focusing on gifts.

Just because we weren’t giving gifts didn’t mean I wasn’t going to do anything. My husband loves cheesecake, and I had my eye on a cupcake recipe from Handle the Heat. I knew the recipe would be a hit, and that Chris would love them. I decided to give it a whirl and based on the reviews, it sounded like the recipe was a delicious success.

This recipe was actually really easy and quick, and turned out wonderfully. The one tip I have is to not fill the liners too full; the cupcakes rose quite a bit in the oven, and the cupcakes were giant and all over the pan. They were fairly easy to get out, but looked more like mushrooms and less like culinary art.

Cheesecake Stuffed Chocolate Cupcakes

YIELD: 16 cupcakes


For the cupcakes:
2 cups (1 12-ounce package) semisweet chocolate chips, divided
1 1/2 cups (6.61 ounces or 187 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup water

For the cheesecake filling:
6 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt


For the cupcakes:
Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.

Place 1/2 cup of the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If not completely melted, return to the microwave for 10 second bursts until smooth. Let cool.

In a medium bowl combine the flour, baking soda, and salt. In a large bowl vigorously whisk the sugar, oil, egg, and vanilla until well combined. Beat in the melted chocolate chips. Gradually add the flour mixture alternatively with the water. The batter will be thin.

For the filling:
In the bowl of an electric mixer beat the cream cheese, sugar, egg, and salt until creamy. Stir in 1 cup of the chocolate chips.

Fill each muffin cup half full. Spoon a tablespoon of the cream cheese filling over the batter. Spoon the remaining batter over the cream cheese filling. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean. While still hot, sprinkle the remaining 1/2 cup chocolate chips onto the cupcakes. Let cool for 5 minutes, or until the chocolate chips are shiny, then spread to frost. Remove to wire racks to cool completely.

Cheesecake Stuffed Chocolate Cupcakes

The cupcakes are tangy and sweet, due to the combination of cheesecake and chocolate. I would definitely recommend this recipe, and will be making them again! (Although I may half the recipe, as I ate way too many in one day.)

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