Discover the delicious recipe for Chocolate Cheesecake Cupcakes with Intense and rich chocolate combined with a cream cheese center with chocolate chips. Easy to make and perfect for any occasion. Decadent, creamy, and delicious! Make quickly and taste the delicious combination of flavors today!
Heavenly Chocolate Cheesecake Cupcakes - A recipe to enjoy!
Imagine: a soft bite of creamy cheesecake mixed with the intense taste of rich chocolate wrapped in a cupcake jacket. As a chocoholic, these black bottom cupcakes are top-notch, so don't look further.
The chocolate cream cheese cupcakes combine an intense chocolate flavor with a cheesecake filling with chocolate chips. When you take a bite of this sweet delight, you can enjoy all the flavors that mix and give a delicious structure. Delicious with high tea, decadent desserts, special occasions, or if you want to share a treat. A decadent recipe that you will make many, many more times.
What do you need for Chocolate Cheesecake Filled Cupcakes?
To prepare these Easy Chocolate Cheesecake Cupcakes, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
Ingredients Chocolate batter
- Self-rising flour: Is flour mixed with baking powder. You can also replace this by mixing 1 ¼ cups (160 grams) of all-purpose flour and ¾ teaspoon of baking powder.
- Salt: Provides a good flavor balance in the cupcakes.
- Sugar: For sweetening the cupcakes.
- Cocoa: For a deeper chocolate taste.
- Sunflower oil: You'll get a moist chocolate cake by using oil instead of butter.
- Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
Ingredients Cheesecake filling
- Cream cheese: This is a white, creamy, spreadable type of cheese. It has a mild taste. Natural cream cheese is used here.
- Egg: Ensures the filling has a full flavor and binds it, so it does not spread too much.
- Chocolate Chips: Small pieces of baking-resistant chocolate. Bake-resistant means that you still have pieces of chocolate after baking. Use semisweet chocolate chips.
- Sugar: For sweetening the cheesecake filling.
How to prepare Cheesecake Chocolate Cupcakes
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Mix the dry ingredients: self-rising flour, salt, sugar, and cocoa in a large bowl. Add the water, sunflower oil, and vanilla extract and stir well.
- In a second bowl, you put the cream cheese, sugar, egg, and salt and mix on high speed until it is a creamy mixture. Fold in the chocolate chips with a spatula.
- Place cupcake liners in the muffin tins and fill each with three tablespoons of the chocolate batter. Spoon a teaspoon of cream cheese mixture into the center of the batter.
- Place the baking tray in a preheated oven at 355 °F (ca. 179 °C) and bake the cupcakes for 30 minutes until done. Remove from oven and let stand for five minutes. Remove them from the mold and let the cupcakes cool on a wire rack.
Tips, Substitutions, and Variations
- Fruity: Instead of chocolate chips, add raspberry sauce for a fruity accent.
- Caramel twist: Drizzle homemade salted caramel sauce over the cupcakes for decadent cupcakes.
- Nutty: Before baking, sprinkle a teaspoon of chopped nuts (pecans or walnuts) over the top for a crunchy texture.
- Cream cheese: Make sure the cream cheese is at room temperature. Then it mixes better, and you get a lumpy cream cheese filling.
- Test with a skewer whether the cupcakes are done. After the baking time, insert a skewer into the center of a cupcake. This should come out clean. Otherwise, extend the baking time by 3 minutes and test again.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
Chocolate batter
- 1¼ cups self-rising flour
- ½ teaspoon salt
- ⅞ cup sugar
- 2 tablespoons Dutch unprocessed cocoa
- ⅞ cups water
- ⅓ cups sunflower oil
- 1 teaspoon vanilla extract
Cheesecake filling
- 5⅓ oz. cream cheese
- ¼ cups sugar
- 1 eggs, size L
- ⅛ teaspoon salt
- ½ cup chocolate chips
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to
355 °F or 320 °F. - Put paper liners in the muffin pan.
Make the chocolate batter
- Mix the self-rising flour, salt, sugar, and cocoa in a bowl.1¼ cups self-rising flour, ½ teaspoon salt, ⅞ cup sugar, 2 tablespoons Dutch unprocessed cocoa
- Pour the water, sunflower oil, and vanilla extract with the dry ingredients and mix well with a whisk.⅞ cups water, ⅓ cups sunflower oil, 1 teaspoon vanilla extract
Cheesecake batter
- Mix the cream cheese, sugar, egg, and salt with an electric mixer to create a creamy mixture in a second bowl.5⅓ oz. cream cheese, ¼ cups sugar, 1 eggs, ⅛ teaspoon salt
- Add the chocolate chips and mix with a spatula.½ cup chocolate chips
Make cupcakes
- Put three tablespoons of chocolate cake batter in each paper cupcake tray.
- Scoop one teaspoon of the cheesecake mixture in the middle.
- Place the cupcake pan in the oven and bake for 30 minutes or until done.
Notes
- Fruity: Instead of chocolate chips, add raspberry sauce for a fruity accent.
- Caramel twist: Drizzle homemade salted caramel sauce over the cupcakes for an extravagant twist.
- Nutty: Before baking, sprinkle a teaspoon of chopped nuts (pecans or walnuts) over the top for a crunchy texture.
- Fridge: Because these cupcakes contain cream cheese, store them in the refrigerator in an airtight container. This keeps them good for up to three days.
- Freezer: You can also freeze the chocolate cheesecake cupcakes. Wrap each cupcake in plastic wrap and pack it in a box or freezer bag. This keeps them suitable for up to two months.
Nutrition
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