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.
130gplain flour (all purpose flour)(1 cup / 4.6oz)
40gdutch processed cocoa powder(⅓ cup / 1.4oz)
½teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
½cupunsalted butter, melted(113g / 1 stick)
½cupcaster sugar (superfine sugar)(100g / 3.5oz)
½cup packeddark brown sugar(100g / 3.5oz)
2largeeggs, room temperature
2teaspoonsvanilla extract
¾cupbuttermilk
FOR THE FILLING AND FROSTING
250gfull fat cream cheese, room temperature
2 ¼cupicing sugar (powdered sugar), sifted
½cupthickened cream (heavy cream)
1teaspoonvanilla extract
85gunsalted butter, softened(¾ stick)
¼cupunsweetened cocoa powder
¼teaspoonsalt
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer
handheld electric mixer
silicone muffin trays or regular muffin pan
cupcake corer
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.
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.