If you’re looking for a dessert that combines the **best of both worlds—rich chocolate cake and creamy cheesecake—**then these Chocolate Cheesecake Cupcakes are a must-try. Imagine biting into a moist, fudgy cupcake only to discover a sweet, tangy cheesecake center, all topped with a silky chocolate ganache. These indulgent cupcakes are the ultimate treat for birthdays, parties, or simply when you’re craving something extraordinary.
They’re surprisingly easy to make, yet they look and taste like something straight out of a bakery. The combination of textures—soft chocolate sponge, creamy cheesecake filling, and glossy ganache topping—makes every bite irresistible.
Cooking Time & Yield
- Prep Time: 20 minutes
- Bake Time: 20–22 minutes
- Cooling & Assembly: 30 minutes
- Total Time: ~1 hour 15 minutes
- Yield: 12 cupcakes
Ingredients
For the Chocolate Cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- ½ cup vegetable oil
- ½ cup hot water
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- ⅓ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
For the Ganache Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Chocolate chunks or sprinkles (for garnish)
Instructions
Step 1: Prepare the Cupcakes
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the egg, milk, vegetable oil, and vanilla extract. Mix until fully combined.
- Slowly stir in the hot water—this will thin out the batter, making it smooth and pourable.
Step 2: Make the Cheesecake Filling
- In a separate bowl, beat the softened cream cheese until smooth.
- Add sugar, egg, and vanilla extract. Mix until creamy and lump-free.
Step 3: Assemble the Cupcakes
- Fill each cupcake liner about halfway with chocolate batter.
- Spoon about 1 tablespoon of cheesecake filling into the center of each cupcake.
- Add a little more chocolate batter on top, just enough to cover the cheesecake (avoid overfilling).
Step 4: Bake
- Place the muffin tin in the oven and bake for 20–22 minutes, or until a toothpick inserted in the cupcake (avoiding the cheesecake center) comes out clean.
- Let the cupcakes cool completely on a wire rack before topping.
Step 5: Make the Ganache
- Heat the heavy cream in a small saucepan until it just begins to simmer.
- Pour over the chocolate chips and let sit for 1–2 minutes.
- Stir until smooth and glossy, then allow to cool slightly so it thickens.
Step 6: Top & Garnish
- Spread the ganache over the cooled cupcakes.
- Garnish with chocolate chunks, sprinkles, or even a drizzle of white chocolate for contrast.
Tips for Perfect Results
- Do not overfill: Leave room in the liners for the cheesecake filling to bake evenly.
- Room temperature cream cheese: Ensures a smooth cheesecake layer without lumps.
- Cooling time: Allow cupcakes to cool fully before adding ganache, otherwise it will melt.
- Flavor twist: Add a spoonful of raspberry jam or peanut butter with the cheesecake layer for a surprise inside.
Estimated Nutrition (per cupcake)
- Calories: ~280 kcal
- Carbohydrates: 32 g
- Protein: 5 g
- Fat: 15 g
- Sugar: 22 g
(Values may vary depending on toppings and exact ingredients used.)
Conclusion
These Chocolate Cheesecake Cupcakes are the definition of indulgence. Moist, rich chocolate cake pairs perfectly with the creamy, tangy cheesecake center, while the glossy ganache adds a decadent finishing touch. They’re elegant enough for special occasions yet simple enough to bake any time you want a treat.
One bite, and you’ll agree—this is more than just a cupcake, it’s a dessert experience.