Why we love them
These chocolate cheesecake cupcakes start with my hands-down, shut-the-door, never-need-another, favourite, easy chocolate cupcake recipe. Phew!
I rarely claim to have the best recipe for anything because, really, it’s a question of personal preference but, there, I said it! These are the best chocolate cupcakes you’ll ever have. Why? Let me count the ways;
- Big on chocolate flavour
- Soft, fluffy texture
- Super moist
- Incredibly easy to make
For this recipe, I’ve stuffed them with a creamy, cheesecake mixture (just minutes to make) and topped them with a chocolate cream cheese frosting that’s seriously luscious!
For more decadent cupcakes, try these coffee cupcakes with coffee buttercream.
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How to make chocolate cheesecake cupcakes
Jump to the recipe for full ingredients and instructions.
Make the chocolate cupcakes
This chocolate cheesecake cupcake batter could not be easier – you’ll have them in the oven in 10 minutes or less. All you need is a bowl, electric mixer, paper liners and a muffin pan.
- Start by placing some cupcake liners in your muffin tin, then whisk together some flour, cocoa, baking soda, baking powder and salt in a bowl and set aside (this will take 5 minutes max)
- Melt some butter in a large bowl in the microwave, then add the sugar and beat it until totally combined and glossy (literally 30 seconds).
- Add two eggs, one at a time and some vanilla, beating each one in before adding the next (let’s say 1 minute).
- Add ⅓ of the dry ingredients and gently fold them in with a spatula. Now add half the buttermilk, gently mix through and repeat this process until all the flour and buttermilk has been added and combined. (2 minutes).
- I like to use a medium ice cream scoop to scoop the batter into the cupcake cases just to half full (1 minute).
- Now bake them for 18-20 minutes. My oven always takes 20 minutes but, as all ovens are different, test them at the 17-18 minute mark. A toothpick should come out with no more than a crumb or two but be careful not to overbake them.
This is the easiest method for making chocolate cupcakes, since there is no creaming together butter and sugar, and my recipe has never failed me once. It gets rave reviews and I’ve used it as a base for many recipes including these raspberry chocolate cupcakes, to my black forest cupcakes to the blog favourite salted caramel chocolate cupcakes (plus these, these and these).
The easy cheesecake filling and frosting
Jump to the recipe for full ingredients and instructions.
These are cheesecake filled cupcakes and both the filling and frosting are made using the same no bake cheesecake batter.
- Combine icing sugar, cream cheese, cream and vanilla in a bowl and beating it until soft and creamy.
- Make holes in the centre of the cupcakes and fill the holes with the cheesecake filling.
- The luscious chocolate cream cheese frosting is even easier – just beat some butter, cocoa and a little more sugar together, then add the leftover filling. Tadaa!
How to fill cupcakes
Filling cupcakes requires 2 things
- To cut the hole in the cupcake, you can use a sharp knife to cut a little circle and scoop out the cake or you can use a cupcake corer which is my personal preference. They’re cheap, last forever and make a perfect hole really easily.
- A filling thick enough that it won’t soak into the cake – think the thickness of peanut butter, dulce de leche, Nutella, jam or jellies.
Tips for cooking the best cupcakes
- Don’t overmix the batter: Overmixing can cause glutens in the flour to over-develop which can end in tough cupcakes or cakes.
- Weigh ingredients where a weight is provided: So important, especially when weighing flour since the way you scoop it will alter the amount of flour you actually get. Too much flour = dense or dry cupcakes. Kitchen scales are so cheap, so grab a set to get the best results from all your baking.
- Check them a few minutes before the recipe suggests. Why? Because all ovens are different. The particular muffin tin you use may also affect cooking time.
Everyone needs a great cupcake recipe in their life and if you really want to spoil your loved ones, these chocolate cheesecake cupcakes are the one you need.
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Ingredients
FOR THE CUPCAKES
- 130 g plain flour (all purpose flour) (1 cup / 4.6oz)
- ½ cup dutch processed cocoa powder (40g / 1.4oz)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted (113g / 1 stick)
- ½ cup caster sugar (superfine sugar) (100g / 3.5oz)
- ½ cup packed dark brown sugar (100g / 3.5oz)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
FOR THE FILLING AND FROSTING
- 250 g full fat cream cheese, room temperature
- 2 ¼ cup icing sugar (powdered sugar), sifted
- ½ cup thickened cream (heavy cream)
- 1 teaspoon vanilla extract
- 85 g unsalted butter, softened (¾ stick)
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon salt
For best results, always weigh ingredients where a weight is provided
Equipment
- handheld electric mixer
- silicone muffin trays or regular muffin pan
Instructions
FOR THE CHOCOLATE CUPCAKES
- Preheat your oven to 180C (160C fan) / 350F and line your muffin tins with paper cases
- In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
- In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth.
- Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
- Add ⅓ of the flour mixture to the wet ingredients. Stir through gently until just combined.
- Now add half of the buttermilk, mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy handed otherwise your cupcakes will turn out dense and tough.
- Fill the cupcake cases to about only to about ½ full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a toothpick inserted comes out with just a crumb or two, they are done.
- Cool in the tin for 5 minutes before turning out onto a wire rack to cool. Make sure they are completely cool before frosting.
FOR THE FILLING & FROSTING
- For the cheesecake filling, add the cream cheese, cream, vanilla and half the icing sugar to a bowl and beat using a handheld beater until smooth and creamy.
- Use a sharp knife or cupcake corer to cut a hole in the top of each cupcake, then fill each with around 1 teaspoon of the cheesecake filling. Set aside the rest.
- In another bowl, beat the butter and remaining sugar until smooth and creamy. Add the leftover cheesecake filling, cocoa and salt and beat just until smooth (don’t overbeat).
- Pipe the frosting on top of your cupcakes then roll the edges in cookie crumbs.
Notes
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- All ovens vary: Check your cupcakes 2-3 minutes before the recipe suggests.
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10 Comments on “Chocolate Cheesecake Cupcakes”
I made these a few weeks ago for a friend’s birthday and regret not trying them sooner to be honest!
So so so tasty, light and fluffy and just delicious!
So happy you love them, Ruth. I truly appreciate you trying my recipe.
Hi Marie, is it possible to replace the cocoa powder with melted chocolate?
It will change the texture so I wouldn’t recommend it.
Great recipe!
Made these yesterday and everyone complimented them. So yummy! Definitely my go to chocolate cupcake abs recipe.
Thank you for sharing this recipe!
So happy you love them Jessica.
Hi Marie,
I am new to your website. I tried this recipe as it looked amazing. But the cupcakes sank in the middle. They tasted great but did not look pretty 🙁
Any idea why? I followed the recipe exactly. The raising agents used were all new and I did not open the oven door until the time was right. I think I did not over mix the batter either. Have you had this problem with any cupcake recipes before?
Regards,
Antoinet
Hello Antoinette, I’m sorry to hear that. Cupcakes sinking can be caused by a few things – the first being the dry ingredients not being sifted and mixed together well to disperse everything evenly and the second would be overmixing. The only other thing I could think is your oven may not be heating properly hence they rise too quickly before baking in the middle. I haven’t ever had this problem with these cupcakes which is why it’s my go-to. Maybe see if any of these could be the issue.
These are lovely, and a great combo. Two of my favorite things in one little cute package, thank you for sharing!
Mine too, thanks Trang