Cheesecake Stuffed Chocolate Cupcakes

Yield: 16 cupcakes

Prep Time: 15 minutes

Cook: 30 minutes

Tessa Arias

Chocolate Stuffed Cheesecake Cupcakes are ridiculously amazing and pretty easy, too. Your family will love them.


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Cheesecake Stuffed Chocolate Cupcakes

If you follow me on Instagram or saw last Sunday’s post, you know I’ve been slightly obsessed with home decor and DIY house projects lately. I completely and utterly blame Pinterest. I’m really not sure exactly what my house or my wardrobe would look like if we didn’t have Pinterest. I’m not really too mad about it, though. Beyond the danger of self-comparison and making sure to realize the stuff people post on Pinterest is not usually everyday life achievable by most people, it’s so fun to get inspired to start new projects. Luckily we have been pretty successful and I’m addicted to the high of making our house look pretty! Have you done any Pinterest-inspired or other house projects lately? Do you have any favorite home decor blogs or magazines?

If I’m being honest here, Pinterest also inspired this recipe. I saw on there and knew I had to make. Once I tried a bite I knew I would have to share it with you guys. So rich, so crave-worthy, and best of all easy. You gotta make these cupcakes!

Recipe Rundown

Taste: I love the combination of chocolate with the tangy sweetness of the cheesecake filling, it’s a great balance!
Texture: The cupcake is moist and soft, while the filling is luscious, gooey, and loaded with chocolate chips.
Ease: Even though you have to make a filling and dirty up a few more dishes, it’s all offset by the fact that the cupcakes are sprinkled with chocolate chips out of the oven to make a melted chocolate frosting. SO it ends up being the same amount of effort as normal cupcakes.
Appearance: They look pretty ordinary until you take a bite!
Pros: Fantastic cupcake recipe.
Cons: None.
Would I make this again? Of course!

How to make Cheesecake Stuffed Chocolate Cupcakes

Yield: 16 cupcakes

Prep Time: 15 minutes

Cook: 30 minutes

Ingredients

For the cupcakes:
2 cups (340 grams) semisweet chocolate chips, divided
1 1/2 cups (187 grams) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (100 grams) granulated sugar
1/3 cup (66 grams) vegetable oil
1 large egg
1 teaspoon vanilla
1 cup water

For the cheesecake filling:
6 ounces (170 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated sugar
1 large egg
1/8 teaspoon salt

Directions

For the cupcakes:
Preheat the oven to 350Β°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.

From Nestle Toll House

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
Find Tessa on

66 Responses to “Cheesecake Stuffed Chocolate Cupcakes”

  1. #
    Taylor @ Food Faith Fitness — March 14, 2014 at 3:54 am

    YUM! Cheesecake is my fav, and I can only imagine how extra amazing it is stuffed INSIDE a cupcake. Pinning!

  2. #
    Chloe @ foodlikecake — March 14, 2014 at 5:00 am

    Amazing! I can’t imagine how yummy cheesecake in a chocolate cupcake is. Delicious!

  3. #
    Stacey — March 14, 2014 at 7:44 am

    I had a recipe like this a long time ago and lost it! Thanks so much. These really are the best!

  4. #
    Robin — March 14, 2014 at 8:11 am

    These look great. I’m thinking of tinting the cream cheese green and taking them to work for a St Patricks Day surprise. Thanks for the recipe

    • #
      Tessa — March 14, 2014 at 6:01 pm

      What a fun idea!! I’d love for you to post a picture of your St. Patrick’s Day version of the cupcakes to my Facebook page if you get a chance πŸ™‚ https://www.facebook.com/HandletheHeat

  5. #
    Gaby — March 14, 2014 at 12:03 pm

    This is my kind of dessert!

  6. #
    Angelyn @ Everyday Desserts — March 14, 2014 at 1:15 pm

    These look perfect!! Pinned this recipe!

  7. #
    Erin @ The Spiffy Cookie — March 14, 2014 at 4:07 pm

    I’m not a plain chocolate cake/cupcake person but stuffed with cheesecake? Heck yea.

  8. #
    Edward Antrobus — March 16, 2014 at 7:01 am

    That looks absolutely decadent. Cheesecake seems to be the new add-in craze for cooking like bacon used to be.

  9. #
    Debbie — March 22, 2014 at 8:14 am

    These look yummy and sound quite a bit like the black bottom cupcakes I make, which are also yummy. I’ll have to try these.

  10. #
    Julie @ Lovely Little Kitchen — March 28, 2014 at 8:13 am

    Ahhh these look so amazing! Pinning to try soon!

  11. #
    Loren @ Hardcore Desserts — April 19, 2014 at 6:56 pm

    Those look amazing! I’ve been a bit obsessed lately with stuffed cupcakes/brownies/cookies/etc. I can’t wait to try my hand at them.

  12. #
    Liz — June 3, 2014 at 4:30 am

    These look amazing and I saved the recipe to use for the Shavuot holiday (when Jews go dairy-crazy) but I gotta say, huge flop… I wonder where I went wrong? There was only enough batter for 9 cupcakes, and the cheesecake filling was runny while the chocolate batter was thick and it all mixed so they just taste like chocolate cupcakes… Any ideas or tips?

    • #
      Tessa — June 3, 2014 at 7:24 am

      Hi Liz! So sorry they didn’t turn out for the Shavuot holiday. It sounds like something went very wrong with the batter because as the recipe states, it should be very thin. Is it possible you forgot to add the water?

  13. #
    Liz — June 8, 2014 at 3:51 am

    Thanks Tessa! So i think it might have been two things – the chocolate was still thick when I melted it (over the stove, don’t have a microwave, making it thicker possibly) and I bought whipped cream cheese as opposed to the regular stick (making it very thin). Think that could be it?

    • #
      Tessa — June 10, 2014 at 3:33 pm

      Oh yep, the whipped cream cheese was totally the culprit. Always avoid using that in baking, it works totally different than regular cream cheese.

  14. #
    Taamy — September 6, 2014 at 11:54 am

    Made these and they were such a big hit. Everyone thought I purchased them somewhere vs. making them as they were that decadent.

  15. #
    stephanie — November 8, 2014 at 12:18 pm

    So…here is a ridiculous question. Would using your cookie dough frosting on these be “too much’?

    • #
      Tessa — November 8, 2014 at 2:56 pm

      I don’t believe in “too much” πŸ˜‰

  16. #
    Michelle — March 1, 2015 at 1:39 pm

    Do you think a bit of cherry pie filling in the center would work to make it a cherry cheesecake filled chocolate cupcake?:

    • #
      Tessa — March 1, 2015 at 1:46 pm

      Sure!!

  17. #
    Kris — March 6, 2015 at 11:41 pm

    Would it be possible to replace the choco chips with cocoa? If so what are the measurements? πŸ™‚

  18. #
    Kelli — March 10, 2015 at 1:07 pm

    Thanks for posting this amazing cupcake! Will be making these for my sister and I to share for Mother’s Day in honor of our mom (we just recently lost her and her favorite things were chocolate and cheesecake!)

  19. #
    Ann Jones — March 10, 2015 at 4:49 pm

    Hmmm, thinking I will try a gluten free cake mix with the cheesecake in the middle.

  20. #
    Mariam — April 4, 2015 at 4:55 am

    I made these for my brother and he loved these.18 cupcakes finished in two days.

  21. #
    Randy — April 15, 2015 at 8:06 pm

    Hi! Looks great and I am going to make these for my husband’s birthday but I have a stupid question. My cupcake pan has 12 cups do I need to get different pan?

  22. #
    Colleen — May 11, 2015 at 3:53 pm

    I made these Sunday before our family card night and they were a big hit. I too love cheesecake but wanted something different, plus I have the reusable silicon cupcake holders so I love using those too. This was fun a little time consuming but only cause it was my first time and I didn’t want to mess up otherwise looks long and scary its not and fun and good!!!

  23. #
    Colleen — May 11, 2015 at 3:54 pm

    Randy- like I said I have the silicon cupcake holders and I just lined 16 cups out on a sheet pan and baked them that way.

  24. #
    Colleen — May 11, 2015 at 4:01 pm

    alternating between the water and flour is a big thing as well just as a suggestion as to what might have happened?????

  25. #
    Carol — May 15, 2015 at 7:25 am

    Made these to take to work, they turned out perfect and were amazingggg!! I did end up with a ton of leftover cheesecake filling so I might add a little more to each cupcake next time!

  26. #
    Jessica — January 8, 2016 at 3:07 pm

    Do you need to store them in the fridge because of the cheesecake or is room temperature ok?!

  27. #
    Lee — January 8, 2016 at 8:50 pm

    How do I get this recipe?

  28. #
    Jocelyn — January 9, 2016 at 1:41 pm

    Made these today. Turned out great

  29. #
    Shalynn Carlo — January 13, 2016 at 6:31 pm

    I’m gluten free and sometimes it is easier and cheaper to use a brownie or cookie mix. I was wondering if using a brownie mix for this would still work if I made whatever ingredient adjustment necessary to fit the recipe? (Ex: amount of water, etc.) This looks absolutely delicious and I would love to give making it a try.

  30. #
    hormigon impreso toledo illescas — January 15, 2016 at 8:09 pm

    Wow, esto pieza de escritura es bueno, mi hermana estΓ‘ analizando tales cosas,
    asΓ­ Voy a decirle a transmitir ella.

  31. #
    Jola — January 18, 2016 at 6:16 pm

    I baked it today and I love it <3
    Thanks for the recipe πŸ™‚

  32. #
    Sandy M. — January 22, 2016 at 6:48 am

    I bake for my husbands crew at work all the time and his employee El throw down the challenge for me to try these. I accepted the challenge and decided to make a batch for my home as well. Thanks for sharing this Yummy looking recipe!!

  33. #
    Kathy — January 26, 2016 at 7:51 am

    I made these muffins using a non-name brownie mix — delish!

  34. #
    Krystal — February 2, 2016 at 10:04 am

    I made these Sunday and they were absolutely amazing. I am trying another batch tonight using half chocolate chips and half peanut butter chips. Fingers crossed they came out as amazing as the first batch.

    • #
      Tessa — February 2, 2016 at 6:16 pm

      Wonderful! Peanut butter chips sound delish πŸ™‚

  35. #
    laura — February 3, 2016 at 3:46 pm

    Just made. FANTASTIC! Whole family loved. Will be a staple in my house.

    • #
      Tessa — February 4, 2016 at 3:14 pm

      So thrilled to hear that!

  36. #
    Alexandra — February 8, 2016 at 9:38 pm

    These were amazing! Will make again!

  37. #
    Bren — February 12, 2016 at 7:38 am

    I have a large cupcake tin, should i make double recipe?

  38. #
    Jerneen — February 15, 2016 at 3:28 am

    I just made these and they are fantastic. .. but should I refrigerate them.?? Thanks for the recipe..

    • #
      Tessa — February 16, 2016 at 4:48 pm

      I didn’t, but if you are worried about it they’ll be good in the fridge! You can just remove them an hour before serving to take the chill off.

  39. #
    Marietta — February 19, 2016 at 4:19 pm

    When you are adding the flour mixture and water do you beat it all together or whisk it? I’m making this tonight. Thanks

  40. #
    Jenn — February 22, 2016 at 7:06 pm

    Do these need to be refrigerated?

  41. #
    Sybil — February 24, 2016 at 10:38 pm

    What’s the ingredients for the frosting for the cheese cake stuffed chocolate cupcakes

  42. #
    Sybil — February 24, 2016 at 10:39 pm

    What’s the ingredients for the frosting for the cheese cake stuffed chocolate cup cakes

  43. #
    Humera — March 1, 2016 at 9:35 am

    Hi, can I replace the 1 cup water with 1 cup of milk instead? Thanks!

    • #
      Tessa — March 1, 2016 at 3:09 pm

      Sure!

  44. #
    Lucy @ Globe Scoffers — March 3, 2016 at 3:09 pm

    I love cheesecake, these look delicious can’t wait to try them.😊

  45. #
    Mariah — March 10, 2016 at 6:05 pm

    My cream cheese filling is too runny I think. Is it suposed to be thick? If so how can I fix this?

  46. #
    Marilyn Dunham — April 27, 2016 at 8:18 am

    I hope to make these this Fri. (4/29) and serve with dip of vanilla ice cream. When recipe say to use 1/2 C. batter to each muffin…is that 1/2 cup TOTAL, meaning about 1/4 c. then the cream cheese filling, then the other 1/4 c. on top of filling?

    • #
      Tessa — April 28, 2016 at 11:54 am

      Hi Marilyn, I think there may be a little misunderstanding. The recipe simply states to fill each muffin tin hole halfway full, then add a tablespoon cream cheese, then fill with the remaining batter. Does that clarify things?

  47. #
    Petey — April 27, 2016 at 7:01 pm

    Has anyone ever doubled this and made brownies instead?? thinking of making this for a large crew… lol if not i’ have a lot of cup cakes to make!

  48. #
    Jane Martin — May 1, 2016 at 4:17 am

    When adding the rest of the batter after the tablespoon of cream cheese mixture, do you fill it right up to the top?

  49. #
    Cheryl Meade — May 10, 2016 at 7:17 am

    Cupcakes sound amazing. I do have a very dumb question. (Just me). Lol. After you whisk vigorously some ingrediants do you whisk in the chocolate chips or use mixer? πŸ™‚

    • #
      Tessa — May 10, 2016 at 2:51 pm

      I usually just use the mixer on low speed, but you do want to make sure you’re not overmixing. That can lead to tough and dense cupcakes, instead of light and tender ones.

  50. #
    Druvi — May 19, 2016 at 11:35 pm

    All your recipes look amazinggg! Is there anyway it can be made eggless?

  51. #
    kellie — June 20, 2016 at 5:22 pm

    for add my chocoe chips to cream cheese batter had it all n then reered so I am going to see how its out he oven now ,smells good

  52. #
    kellie — June 20, 2016 at 5:22 pm

    forgot

  53. #
    kellie — June 20, 2016 at 5:23 pm

    omg my comment came out all wrong

  54. #
    Angela — July 18, 2016 at 7:22 pm

    What do you think about substituting buttermilk for the water in the cake mixture? I make a Texas sheet cake that way and I’m thinking it might add more flavor instead of the water. Thanks. Can’t wait to make these!!!

    • #
      Tessa — July 19, 2016 at 6:07 pm

      I haven’t tried it, but I think it should still turn out. Let me know if you give it a shot πŸ™‚

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