Chocolate Cupcakes Filled with Cheesecake

Chocolate Cupcakes Filled with Cheesecake are an irresistible fusion of two beloved desserts. These moist chocolate cupcakes are filled with a rich, creamy cheesecake center and topped with smooth, glossy chocolate ganache. Perfect for celebrations, gatherings, or simply indulging your sweet tooth, these cupcakes deliver a decadent experience in every bite.

Why You’ll Love This Recipe

This recipe combines the best of both worlds: the deep, rich flavor of chocolate and the luscious creaminess of cheesecake. The ganache topping adds an extra layer of elegance and indulgence. These cupcakes are easy to make, impressive to serve, and sure to satisfy any chocolate or cheesecake lover.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chocolate cupcakes:
1 cup all-purpose flour
1/3 cup sugar-free cocoa powder
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup warm water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract

For the cheesecake filling:
8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract

For the chocolate ganache:
1/2 cup heavy cream
4 oz semi-sweet chocolate, chopped

Optional garnish:
Extra chocolate chips or chocolate shavings

Directions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. Add warm water, vegetable oil, vinegar, and vanilla extract. Stir until smooth and well combined.

3. In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until creamy and smooth.

4. Fill each cupcake liner halfway with the chocolate batter. Add a spoonful of cheesecake filling into the center of each.

5. Bake for 18–20 minutes, or until the edges are set and the centers are slightly firm. Allow cupcakes to cool completely.

6. For the ganache, heat the heavy cream until steaming. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth and glossy. Let cool slightly before spooning over each cupcake.

7. Garnish with extra chocolate chips or shavings if desired. Allow the ganache to set before serving.

Servings and timing

This recipe makes 12 cupcakes.
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes (plus cooling and setting time)
Approximate calories: 350 kcal per cupcake

Variations

• Mint twist: Add a few drops of peppermint extract to the chocolate batter for a chocolate-mint cupcake.

• Nutty addition: Sprinkle chopped toasted hazelnuts or almonds over the ganache.

• White chocolate ganache: Use white chocolate instead of semi-sweet for a different flavor profile.

• Fruit garnish: Top with fresh raspberries or strawberries for a fruity contrast.

• Gluten-free: Substitute with a gluten-free flour blend for a gluten-free version.

Storage/Reheating

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. These cupcakes are not ideal for freezing due to the cream cheese filling and ganache.

FAQs

Can I make these cupcakes ahead of time?

Yes, they can be baked a day in advance and stored in the refrigerator. Add the ganache topping just before serving if preferred.

How do I know when the cupcakes are done?

The edges should be firm and the centers should jiggle slightly but not be liquid.

Can I use milk chocolate instead of semi-sweet for the ganache?

Yes, but the ganache will be sweeter and less rich.

Can I skip the ganache topping?

Yes, the cupcakes are delicious even without the ganache, though it adds extra indulgence.

How do I prevent the cheesecake filling from sinking?

Add the filling gently on top of the batter; it will settle slightly as it bakes.

Can I use a boxed chocolate cake mix?

Yes, you can use your preferred chocolate cake mix as a shortcut.

How do I get smooth ganache?

Ensure the cream is hot enough and let it sit over the chocolate for at least a minute before stirring gently.

What’s the best way to core the cupcakes for filling?

There’s no need to core these cupcakes — the cheesecake filling is added before baking.

Can I use low-fat cream cheese?

Yes, but the filling may be slightly less creamy.

How do I store leftovers?

Keep in the refrigerator in an airtight container and enjoy within a few days for best taste.

Conclusion

Chocolate Cupcakes Filled with Cheesecake are a show-stopping dessert that combines the richness of chocolate with the creamy delight of cheesecake. The glossy ganache topping makes these cupcakes extra special, and they are sure to impress at any gathering or celebration. Serve them fresh and enjoy the irresistible combination of flavors and textures.

Chocolate Cupcakes Filled with Cheesecake

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• Author: Douaa
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 cupcakes
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

These Chocolate Cupcakes Filled with Cheesecake are the ultimate treat—moist chocolate cupcakes with a surprise creamy cheesecake center, all topped with a rich chocolate ganache. Perfect for parties, holidays, or whenever you want to impress with an easy yet decadent dessert!

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Ingredients

For the Chocolate Cupcakes:

• 1 cup all-purpose flour

• 1/3 cup sugar-free cocoa powder

• 3/4 cup granulated sugar

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup warm water

• 1/3 cup vegetable oil

• 1 tablespoon white vinegar

• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 8 oz cream cheese, softened

• 1/3 cup granulated sugar

• 1 egg

• 1/2 teaspoon vanilla extract

For the Chocolate Ganache:

• 1/2 cup heavy cream

• 4 oz semi-sweet chocolate, chopped

Optional Garnish:

• Extra chocolate chips

• Chocolate shavings

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Instructions

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

• Make the chocolate batter:
  In a large bowl, combine flour, cocoa powder, sugar, baking soda, and salt. Add warm water, oil, vinegar, and vanilla; stir until smooth.

• Make the cheesecake filling:
  In another bowl, beat cream cheese, sugar, egg, and vanilla until creamy and smooth.

• Assemble the cupcakes:
  Fill each liner halfway with chocolate batter. Add a spoonful of cheesecake filling into the center of each.

• Bake:
  Bake for 18–20 minutes, or until edges are firm and centers set. Cool completely on a wire rack.

• Make ganache:
  Heat heavy cream until steaming. Pour over chopped chocolate; let sit 1 minute, then stir until smooth. Cool slightly.

• Decorate:
  Spoon or drizzle ganache over cooled cupcakes. Garnish with chocolate chips or shavings. Let ganache set briefly before serving.

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Notes

• For extra texture, sprinkle mini chocolate chips into the cheesecake filling before baking.

• Store in the fridge; bring to room temp before serving for best flavor.

• Great make-ahead dessert—ganache sets beautifully overnight!