Easy Chocolate Cheesecake Cupcakes
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!
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
Ingredients you need per step are listed below the step in Italic
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
1. Self-rising flour is flour mixed with baking powder. You can also replace this by mixing 1 ¼ cup (160 grams) of flour and ¾ teaspoon of baking powder.
2. Vanilla Extract: 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).
3. Cream cheese: Make sure the cream cheese is at room temperature. Then it mixes better, and you won't get a lumpy cream cheese filling.
4. Done: 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.
5. Variations:
- 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.
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