Chocolate Cheesecake Cupcakes

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;

1. Big on chocolate flavour
2. Soft, fluffy texture
3. Super moist
4. Incredibly easy to make

True story; I actually eat cupcakes from the bottom up. I break off the bottom half and eat that, then when I eat the top half I can get a large amount of frosting with it. By removing the bottom half first the ratios are much, much better 🙂 Yeah, right …. ok, moving on …

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.
• 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.

How to make chocolate cupcakes

This cupcake batter could not be easier – you’ll have them in the oven in 10 minutes or less.

1. 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)
2. Melt some butter in a large bowl, then add the sugar and beat it until totally combined and glossy (literally 30 seconds).
3. Add two eggs, one at a time and some vanilla, beating each one in before adding the next (let’s say 1 minute).
4. Add 1/3 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).
5. I like to use a medium ice cream scoop to scoop the batter into the cupcake cases just to half full (1 minute).
6. 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.

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.

These are cheesecake filled cupcakes and the filling is simple;

1. Combine icing (powdered) sugar, cream cheese, cream and vanilla in a bowl and beating it until soft and creamy.
2. Fill the holes with the cheesecake filling.
3. The luscious chocolate cream cheese frosting is even easier – just beat some butter cocoa and little more sugar together, then add the leftover filling. Tadaa!

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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.

With very little effort you’ll be rewarded with a batch of luscious, dreamy chocolate cupcakes and the urge to grab a cuppa and a quiet corner. Enjoy ?

Other recipes you’ll love

– Raspberry Chocolate Cupcakes
– Black Forest Cupcakes
– Salted Caramel Chocolate Cupcakes 
– Double Chocolate Cupcakes