Chocolate Cheesecake Cupcake Recipe

This is a fun cupcake that doesn’t need to be frosted. It’s a wonderful combination of double chocolate and cheesecake filling made into a moist, scrumptious cupcake. It’s kind of a surprising little cupcake. The tops and the bottoms are made of moist chocolate cake. The middle is marbled with cheesecake filling. Inside, you will find a sprinkling of chocolate chips.

Ingredients

6 ounces light cream cheese
1 large egg
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/3 cup semi-sweet chocolate chips
2 ounces unsweetened baking chocolate
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
powdered sugar for dusting (optional)

Directions

Preheat the oven to 375 degrees

1. For the filling, mix the cream cheese and egg together until smooth. Add the sugar and vanilla and blend well. Stir in the chocolate chips by hand. Set aside.
2. For the cake, melt the baking chocolate in the microwave.
3. Mix the flour, baking soda, and salt in a small bowl.
4. Cream the butter and sugar together. Add the melted chocolate. Add the vanilla and beat in the eggs, one at a time until light and fluffy. Add the dry ingredients and beat in.
5. Line 12-14 muffin tins with paper liners. Place a spoonful of chocolate batter into each cup. Divide the cheesecake filling between the cups, spooning the filling over the chocolate batter. Place a spoonful of chocolate batter on top of the filling so that the bottom and top of the cups are chocolate. (Don’t worry about covering the filling—let the oven do that for you as the chocolate batter expands.)
6. Bake for 20 minutes or until done. A toothpick inserted in the cake portion will come out clean. Remove the cupcakes to wire racks to cool. If you choose, dust the tops with powdered sugar.

Tip: Get the Last Drop

To get the last drop of the honey, syrup, or molasses from the measuring cup, heat the cup for five to ten seconds in the microwave. The remaining warmed syrup will run right out.

Tip: Brown Sugar a Little Hard?

If your brown sugar has become hard, stick a slice of bread in the container and seal it back up. The syrup in brown sugar is hygroscopic, that is it draws moisture from the air rather than becoming drier. Because it is hygroscopic, it will draw moisture from the bread and become soft again. Discard the bread slice.

Printable Version