Introduction
Indulge yourself in a decadent treat with these Cheesecake Stuffed Chocolate Cupcakes. The rich, moist chocolate cupcake envelops a creamy cheesecake center, creating a delightful surprise with every bite. Perfect for special occasions or when you simply want to treat yourself!
Detailed Ingredients
For the Cupcakes:
2 cups (340g) semisweet chocolate chips, divided
1 1/2 cups (187g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (100g) granulated sugar
1/3 cup (66g) vegetable oil
2 large eggs
1 tsp vanilla extract
3/4 cup (180ml) buttermilk
For the Cheesecake Filling:
8 oz (227g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 egg
1/2 tsp vanilla extract
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Detailed Directions and Instructions
Step 1: Prepare for Baking
Preheat your oven to 175°C (350°F). Prepare a cupcake pan by lining it with paper liners to prevent the cupcakes from sticking and to make serving easier.
Step 2: Melt the Chocolate
In a microwave-safe bowl, take 1 cup (170g) of the semisweet chocolate chips and melt them in the microwave. Stir every 30 seconds to ensure the chocolate melts evenly and reaches a smooth consistency. Set aside to cool slightly while you work on the other components.
Step 3: Combine Dry Ingredients
In a medium mixing bowl, whisk together 1 1/2 cups (187g) of all-purpose flour, 1 tsp of baking soda, and 1/2 tsp of salt. This will help evenly distribute the leavening agent and salt throughout the flour.
Step 4: Mix Wet Ingredients
In a separate large mixing bowl, combine 1/3 cup (66g) of vegetable oil and 1/2 cup (100g) of granulated sugar. Beat the mixture together until well combined. Add in two large eggs, one at a time, mixing thoroughly after each addition. Stir in 1 tsp of vanilla extract and the melted chocolate from step two until the mixture is smooth and homogenous.
Step 5: Combine Mixtures
Gradually incorporate the dry ingredients into the chocolate mixture, alternating with 3/4 cup (180ml) of buttermilk. Begin and end with the flour mixture, stirring gently until just combined. Be careful not to overmix. Finally, fold in the remaining 1 cup (170g) of chocolate chips, which will provide delightful chocolate bursts in every bite.
Step 6: Prepare Cheesecake Filling
In another bowl, beat together 8 oz (227g) of softened cream cheese, 1/4 cup (50g) of granulated sugar, 1 egg, and 1/2 tsp of vanilla extract until the mixture is smooth and creamy. This filling will offer a rich contrast to your chocolate cupcakes.
Step 7: Assemble the Cupcakes
Using a spoon, dollop a heaping tablespoon of the chocolate cupcake batter into each lined cupcake cup, filling them about one-third full. Next, add a tablespoon of the cheesecake filling in the center of each. Top with another tablespoon of chocolate batter, ensuring the cheesecake is covered.
Step 8: Bake
Place the cupcake pan in your preheated oven and bake for 18-22 minutes. The cupcakes are done when they spring back upon touching and a toothpick inserted into the chocolate part (not the cheesecake) comes out clean.
Step 9: Cooling
Let the cupcakes cool in the pan for about 5 minutes after baking. Then, carefully transfer them to a wire rack to cool completely. This helps retain moisture and prevents them from becoming soggy.
Step 10: Serve and Enjoy
Once cooled, you can serve your Cheesecake Stuffed Chocolate Cupcakes as they are, or sprinkle them with confectioners’ sugar or drizzle with melted chocolate for added flair. Enjoy the delightful surprise of creamy cheesecake in each bite!
Notes
Tip for Perfect Cupcakes
Make sure not to overmix the batter once you add the dry ingredients. This will keep your cupcakes light and fluffy.
Cool Completely
Allow the cupcakes to cool completely before frosting or decorating to ensure that any toppings adhere properly.
Storage Advice
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
Freezing Option
These cupcakes can be frozen for up to 3 months. Just ensure they are well-wrapped to prevent freezer burn.
Customization Ideas
Feel free to mix in your favorite add-ins, such as nuts or flavored extracts, to the cheesecake filling for added flavor.
Cook techniques
Melt Chocolate
Melt chocolate chips in a microwave-safe bowl, stirring every 30 seconds until completely smooth. This ensures even melting and prevents burning.
Mixing Dry Ingredients
Whisk together flour, baking soda, and salt in a medium mixing bowl. This helps to evenly distribute the leavening agent and salt throughout the flour for consistent results.
Creme Cheese Filling
Beat softened cream cheese, sugar, egg, and vanilla extract together until smooth for a rich and creamy cheesecake filling that complements the chocolate cupcake perfectly.
Adding Layers
Spoon cupcake batter into liners, add cheesecake filling, and top with more batter. This layering technique creates a delightful surprise center in each cupcake.
Baking Time
Bake the cupcakes until they spring back when touched and a toothpick comes out clean from the chocolate part. This ensures a moist and well-cooked cupcake.
FAQ
Can I use a different type of chocolate for the cupcakes?
Yes, you can use dark chocolate or milk chocolate chips according to your preference, but keep in mind it will alter the flavor.
How can I store leftover cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week for longer freshness.
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance; just let them cool completely and store them properly before serving.
What if I don’t have buttermilk?
You can make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes. Wrap them tightly in plastic wrap and place them in an airtight container. They will last for up to 3 months in the freezer.
Conclusion
Indulging in these Cheesecake Stuffed Chocolate Cupcakes is a surefire way to delight your taste buds. With their rich chocolate exterior and creamy cheesecake interior, they offer an enchanting blend of flavors and textures. Perfect for celebrations or a personal treat, these cupcakes are bound to be a crowd-pleaser!
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Cheesecake Stuffed Chocolate Cupcakes
Ingredients
Method
- Preheat your oven to 175°C (350°F). Prepare a cupcake pan by lining it with paper liners.
- In a microwave-safe bowl, melt 1 cup of semisweet chocolate chips and set aside to cool slightly.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix together vegetable oil and granulated sugar. Add eggs one at a time, then stir in vanilla extract and melted chocolate.
- Combine the dry ingredients with the chocolate mixture alternately with buttermilk, folding in the remaining chocolate chips last.
- In another bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth.
- Dollop chocolate batter into cupcake liners, fill one-third full. Add a tablespoon of cheesecake filling in the center and top with more chocolate batter.
- Bake for 18-22 minutes, until a toothpick comes out clean from the chocolate part.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack until completely cooled.
- Serve as is or decorate with confectioners' sugar or melted chocolate.
