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;

  1. Big on chocolate flavour
  2. Soft, fluffy texture
  3. Super moist
  4. 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.

A batch of cupcakes on a wooden surface.

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.

  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 in the microwave, 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 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).
  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.

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).

A chocolate cheesecake cupcake broken open to show the inside.

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.

  1. Combine icing sugar, cream cheese, cream and vanilla in a bowl and beating it until soft and creamy.
  2. Make holes in the centre of the cupcakes and fill the holes with the cheesecake filling.
  3. 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.
Extreme closeup of the chocolate cheesecake frosting.

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.

More recipes you’ll love

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Closeup of a single chocolate cheesecake cupcake.
4.9 from 7 ratings
These chocolate cheesecake cupcakes are the best chocolate cupcakes, stuffed with cheesecake filling and topped with a chocolate cream cheese frosting. Perfectly moist, fluffy, soft and the easiest cupcake recipe by far.



  • 130 g plain flour (all purpose flour) (1 cup / 4.6oz)
  • 40 g dutch processed cocoa powder (⅓ cup / 1.4oz)
  • ½ teaspoon baking powder
  • ¼ 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


  • 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




  • 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 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.


  1. 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).
  2. All ovens vary: Check your cupcakes 2-3 minutes before the recipe suggests.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Chocolate Cheesecake Cupcakes
Amount Per Serving (103 g)
Calories 391 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 86mg29%
Sodium 210mg9%
Potassium 169mg5%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 35g39%
Protein 5g10%
Vitamin A 779IU16%
Vitamin C 0.1mg0%
Calcium 66mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.