Cheesecake Chocolate Cupcakes (Super Moist)

Cupcakes can be so hit or miss. In most cases, they are completely dry and have an underwhelming dollop of whipped cream on top. Oftentimes, you can lick the whipped cream off the top and throw the cake portion to the side. Pretty disappointing if you ask me.

These cupcakes prevail against all odds due to one, shining star ingredient: cream cheese. Piped directly into the center of the cupcake, the cream cheese filling spread creates an unparalleled moistness and texture. Get ready to have all your notions of cupcakes be turned upside down.

Cheesecake Chocolate Cupcakes: The Low Down

• Flavor: It’s all about how the chocolate and cream cheese compliment one another. The cocoa powder makes the cake rich, the chocolate chips add the necessary texture, and the cream cheese ties everything together. The end result is a perfectly balanced cupcake that will have you questioning why you ever went the store bought route.
• Texture: The best cupcakes are dense, not airy. What sets this recipe apart from the rest is the moisture that gets locked into the batter.
• Time: No mixer required. This recipe comes together in a jiff and requires little to no baking expertise.

How to Make Cheesecake Chocolate Cupcakes

Despite how impressive they look, these cupcakes are super simple to make. Follow the instructions below to nail the recipe every time.

• Combine cream cheese, egg, and sugar until smooth.
• Stir in chocolate chips. Set aside.
• Combine flour, sugar, cocoa, baking soda, and salt. Mix in water, oil, and vinegar.
• Fill muffin cups halfway with batter. Top each with a dollop of the cream cheese mixture.
• Bake at 350°F for about 25 minutes. Cool for 5 minutes and place on wire rack.
• Combine cream cheese, butter, vanilla extract, and confectioners sugar until fluffy.
• Fill piping bag with mixture and top cupcakes as you wish.

Tips for the Best Chocolate Cupcakes

These cupcakes are undoubtedly easy, but follow the tips below to make them that much more full proof.

• Room temperature butter & cream cheese. Save your forearms the trouble and bring both the cream cheese and butter to room temperature for easy stirring.
• Don’t over fill. A small dollop goes a long way. Don’t over do it with the cream cheese filling, or risk misshapen cupcakes.
• Don’t over mix. Overmixing the batter can cause it to lose its signature fluffiness.
• Measuring matters. When it comes to baking, measuring matters. Do your due diligence and measure each ingredient carefully. This will make all the difference when it comes to texture and moistness.

Tips on Decorating Cupcakes

Now is the time to get creative. Follow the below tips to create cupcakes that look too pretty to eat.

• Pick the right tip. So many tips, so little time. Choose whichever piping tip you like.
• Wax on, wipe off. Don’t like your cupcake topping? Simply whip off the cream and start over again.
• Keep your cream cold. Store your cupcakes in the refrigerator to prevent the cream cheese topping from melting.

FAQ

More Chocolate Treats!

Are you a chocolate addict? Check out some of these other sweet treats!

• Chocolate Babka Recipe – Sweet, chocolatey bread. Best dunked in coffee for breakfast.
• Chocolate Salami – Yes, you read it right. This salami log is made out of chocolate and perfect for your next holiday tray.
• Chocolate Dipped Figs – It’s fig season, so why not dip this high-class fruit in chocolate?
• Chocolate Raspberry Truffles – Truffles at home — the easy way.

Recipe

Cheesecake Chocolate Cupcakes (Super Moist)

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Servings

30 Units

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Recipe contributed by: Natalya Drozhzhin

Cheesecake Chocolate Cupcakes are packed with luscious chocolate and filled with a creamy, tangy surprise on the inside. These are not your average chocolate cupcakes.

Ingredients

Filling

• 8 oz cream cheese softened
• 1/3 cup sugar
• 1 egg
• 1/8 tsp salt
• 1 cup mini chocolate chips

Cupcake Dough

• 3 cup all-purpose flour
• 2 cup sugar
• 2/3 cup cocoa powder (unsweetened)
• 2 tsp baking soda
• 1 tsp salt
• 2 cup water
• 2/3 cup vegetable oil
• 2 tbsp white vinegar
• 2 tsp vanilla extract

Cupcale Frosting

• 16 oz cream cheese softened
• 8 tbsp unsalted butter softened
• 2 cup confectioners sugar
• 1 tsp vanilla extract

US Units – Metric

Instructions

Cupcake Filling

• Beat cream cheese, egg, and sugar in a bowl until fluffy.
  
• Mix in chocolate chips and set aside.
  

Cupcake

• Combine flour, sugar, cocoa, baking soda, and salt. Mix in water, oil, and vinegar in small portions.
  
• Fill muffin cups half full with batter. Top each cupcake with about 1 tablespoon of the cream cheese mixture.
  
• Bake at 350°F for about 25 minutes, or until a toothpick comes out clean. Cool for about 5 minutes before removing from the cupcake pan and placing on wire rack.
  

Cupcale Frosting

• Whip cream cheese together with butter, vanilla extract, and confectioner's sugar until fluffy.
  
• Fill the piping bag with cream and decorate as you wish.
  

Nutrition Facts

Cheesecake Chocolate Cupcakes (Super Moist)

Amount Per Serving

Calories 321 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g55%

Cholesterol 39mg13%

Sodium 252mg11%

Potassium 76mg2%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 28g31%

Protein 4g8%

Vitamin A 419IU8%

Vitamin C 1mg1%

Calcium 36mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.