Cheesecake Stuffed Chocolate Cupcakes

Step-by-step instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large bowl, beat the softened butter and sugar together until your mixture is light and fluffy — this will take about 3-5 minutes.
Add in the eggs one at a time, making sure to mix well after each addition, and then blend in the vanilla extract.
Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix it until just combined to avoid overmixing.
For the cheesecake filling, in another bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
Fill each cupcake liner halfway with the chocolate batter.
Spoon approximately 1 tablespoon of the cheesecake filling into the center of each cupcake.
Top off with the remaining chocolate batter, filling the liners about three-quarters full.
Bake for 20-25 minutes or until a toothpick inserted into the chocolate cake part comes out clean. Be careful not to pierce the cheesecake center!
Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Best ways to enjoy it

These cupcakes are delightful on their own, but you can elevate your presentation by dusting them with powdered sugar or drizzling chocolate ganache over the top. For a fun twist, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. They pair beautifully with a side of fresh berries for a pop of color!

Keeping leftovers fresh

If you’re lucky enough to have leftovers, store these cupcakes in an airtight container in the refrigerator. They’ll stay fresh for up to three days. For long-term storage, you can freeze them for up to two months. Just ensure that they’re individually wrapped to maintain their moistness and flavor.

Tricks for success

Use room temperature ingredients for both the batter and the cheesecake filling. This ensures a smooth blend and better texture.
For the best results, chill the cupcakes after baking for about an hour. This helps the cheesecake centers set perfectly, giving you that desirable bite when you dig in.
Don’t skip the step of alternating wet and dry ingredients. This technique helps achieve the right consistency in your cupcakes.

Creative twists to consider

Feel free to add your own flair! Consider using flavored cream cheese like strawberry or chocolate to infuse even more taste. For a family-friendly variation, you can incorporate mini chocolate chips into the batter for added texture. If you’re aiming for a healthier version, try a reduced-sugar cupcake mix or whole wheat flour.

Common questions

How long does it take to prepare these cupcakes?

The total time for making these cupcakes is approximately 45 minutes, which includes both preparation and baking!

Can I make these cupcakes in advance?

Absolutely! You can bake them a day ahead and store them in the refrigerator; just be sure to let them cool completely before sealing them in an airtight container.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can easily make your own by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!