Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. Make the Cheesecake Filling
In a medium bowl, beat the cream cheese until smooth. Add in the sugar, egg, and salt. Beat until creamy and well blended. Set aside.
3. Make the Cupcake Batter
In a large bowl, whisk together the flour, baking soda, salt, and sugar.
In a small saucepan over low heat, melt 1 cup of the chocolate chips with the water, stirring until smooth. Remove from heat.
Add in the vegetable oil, egg, and vanilla. Stir to combine.
Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the remaining 1 cup of chocolate chips.
4. Assemble the Cupcakes
Spoon a layer of chocolate batter into the bottom of each cupcake liner (about 2 tablespoons).
Add 1 tablespoon of the cheesecake filling in the center of each.
Top with a small spoonful of chocolate batter to partially cover the filling (optional — leave the cheesecake center exposed for a pretty look).
5. Bake
Bake for 20–25 minutes, or until a toothpick inserted into the chocolate portion comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve and Enjoy
Enjoy these cupcakes slightly warm, at room temperature, or chilled — they’re irresistible any way you serve them. Perfect for parties, dessert tables, or when you just need a sweet pick-me-up.
Conclusion
These Cheesecake Stuffed Chocolate Cupcakes combine two desserts in one bite — rich chocolate cake and creamy cheesecake. A match made in dessert heaven!
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