Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.

2. Make the Chocolate Batter

In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. Add warm water, oil, vinegar, and vanilla. Stir until smooth and combined.

3. Make the Cheesecake Filling

In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until creamy and lump-free.

4. Assemble the Cupcakes

Fill each cupcake liner halfway with chocolate batter. Add a generous spoonful of cheesecake mixture on top.

5. Bake

Bake for 18–20 minutes, or until edges are firm and centers are slightly jiggly. Cool completely on a wire rack.

6. Make the Ganache

Heat the cream in a small saucepan until steaming (but not boiling). Pour over chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy. Cool slightly.

7. Frost & Garnish

Spoon ganache over each cooled cupcake. Top with chocolate chunks or curls if desired. Chill briefly to set the topping.

Time & Yields

• Prep Time: 25 minutes

• Bake Time: 20 minutes

• Cooling Time: 30 minutes

• Yields: 12 cupcakes

• Difficulty: Medium

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Why You’ll Love It

• Cheesecake center = soft, creamy surprise

• Moist chocolate base with balanced sweetness

• Ganache topping is next-level indulgent

• Crowd-favorite flavor combo: chocolate + cream cheese

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FAQs

Can I make these ahead of time?
Yes! Store in the fridge up to 3 days. Best enjoyed at room temperature.

Can I freeze them?
You can freeze unfrosted cupcakes for up to 2 months. Add ganache after thawing.

Can I use boxed mix?
Absolutely! Use your favorite chocolate cupcake mix, and just add the cheesecake filling.