Step-by-step instructions
Now that you have your ingredients ready, let’s get to baking these luscious cupcakes! Follow these simple steps:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 cup of flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Set this mixture aside.
- In a large bowl, cream together 1/2 cup of softened butter and 3/4 cup of granulated sugar until the mixture is light and fluffy.
- Add the 2 large eggs, one at a time, mixing well after each addition, then blend in 1 teaspoon of vanilla extract.
- Gradually add the dry ingredients alternating with 1/2 cup of buttermilk to the butter mixture. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
- In a separate bowl, beat together 8 oz of softened cream cheese, 1/4 cup of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract until smooth and creamy for the 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, being careful not to overfill.
- 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 (avoid piercing the cheesecake center).
- Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
These cheesecake stuffed chocolate cupcakes can be enjoyed in so many delightful ways. Serve them plain to showcase their double delight interior, or dust with powdered sugar for a touch of sophistication. For extra indulgence, consider drizzling with chocolate ganache or serving alongside a scoop of vanilla ice cream. They make a fantastic sweet treat for birthdays, afternoon tea, or even as a dessert after a casual family dinner.
Keeping leftovers fresh
To ensure your leftover cupcakes remain fresh, store them in an airtight container at room temperature for up to 3 days. If you have a batch that you won’t finish within a few days, you can freeze them for up to 3 months. Just make sure to place them in a freezer-safe container. When ready to enjoy, simply thaw them at room temperature.
Pro chef tips
- For a richer chocolate flavor, try adding 1/2 teaspoon of espresso powder to the dry ingredients. It enhances the chocolate without making the cupcakes taste like coffee.
- Always let the cream cheese sit at room temperature for about an hour before beating it to achieve the smoothest cheesecake filling.
- Avoid overmixing the batter once the dry ingredients are added; this helps keep the cupcakes light and fluffy.
Creative twists
Feel free to customize these cupcakes to match your taste preferences! You can add mini chocolate chips to the chocolate batter for added texture or swirl in some fruit preserves for a fruity cheesecake surprise. If you want a vegan option, swap eggs with flaxseed meal or applesauce in both the chocolate and cheesecake batter. The variations are endless, making these cupcakes a versatile dessert you’ll want to recreate often!
FAQs
How long do these cupcakes take to prepare?
Typically, the preparation time is about 20 minutes, and baking takes an additional 20-25 minutes. So, you’ll have freshly baked cupcakes in no time!
Can I use a different cheese for the filling?
While cream cheese is recommended for its smooth texture and flavor, you can experiment with mascarpone or ricotta for a different taste and texture in the filling.
What should I do with leftover cupcakes?
Leftover cupcakes can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Just make sure they’re well-wrapped to avoid freezer burn.
With these tips, recipes, and ideas, you’re now ready to dazzle your family and friends with delicious cheesecake stuffed chocolate cupcakes! Enjoy the baking and the delectable results.
