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 the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy.
Add the eggs one at a time, ensuring to mix well after each addition, followed by mixing in the vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, ensuring to start and end with the dry ingredients. Mix until just combined; avoid overblending.
In another bowl, beat together the cream cheese, sugar, egg, and vanilla extract until you have a smooth and creamy cheesecake filling.
Fill each cupcake liner halfway with the chocolate batter.
Spoon about 1 tablespoon of the cheesecake filling into the center of each cupcake.
Top 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 sure to avoid piercing the cheesecake center).
Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Best Ways to Enjoy It

These Cheesecake Stuffed Chocolate Cupcakes can be served in numerous creative ways! Consider dusting them with powdered sugar for an elegant touch or drizzling some chocolate ganache on top for extra indulgence. Pair them with a scoop of vanilla ice cream, or enjoy them with a cup of coffee for an afternoon treat.

Storage and Reheating Tips

If you have leftovers (though they rarely happen!), store them in an airtight container at room temperature for up to three days. For longer storage, keep them refrigerated for up to a week. You can also freeze them for up to three months; simply thaw them overnight in the fridge before enjoying.

Helpful Cooking Tips

Make sure your ingredients are at room temperature; this helps them combine better for a smooth batter.
Avoid overmixing your cupcake batter to maintain a light texture.
To ensure that the cheesecake filling is perfectly creamy, beat it for a little longer until smooth.
Use a toothpick to test for doneness; when testing, avoid the cheesecake filling to ensure you get an accurate reading.

Creative Twists

Feeling adventurous? Try adding different flavor extracts to the cheesecake filling—think almond or mint—to mix things up! You can also swap out the chocolate for vanilla cake batter if you’re in the mood for something different. Exploring toppings like crushed cookies or caramel sauce will elevate your cupcakes too!

Common Questions

Q: How long does it take to prepare these cupcakes?
A: The prep time is about 15 minutes, and the baking takes around 20-25 minutes.

Q: Can I use other types of cheese for the filling?
A: While cream cheese is traditional for its creamy texture and flavor, mascarpone is a delightful alternative if you’re looking for something richer.

Q: How should I store my cupcakes?
A: Keep them in an airtight container at room temperature for up to three days or refrigerate for a week.