Decadent Chocolate Cheesecake Cupcakes: Your New Favorite Dessert Recipe

Prepare to fall in love with these incredibly rich and creamy Chocolate Cheesecake Cupcakes. While they might not be the fanciest looking treats, their flavor is absolutely out of this world. If you’re a devoted chocoholic and a passionate cheesecake enthusiast, then get ready to devour every single bite. These cupcakes strike the perfect balance: deeply chocolatey yet wonderfully mellowed by a delightful, tangy cheesecake filling. You know that feeling when a chocolate dessert is *too* rich? Not here! The creamy cheesecake cuts through the intensity, creating a harmonious symphony of flavors that will leave you wanting more. Seriously, make a batch and invite some friends over, because you might just eat them all yourself!

I adore chocolate more than anything, but I’m also someone who appreciates a little something to tone down an overly intense chocolate experience. Think warm chocolate cake – absolutely divine, but truly exceptional with a scoop of cool vanilla ice cream. That’s the magic these cupcakes capture. The cheesecake layer provides that perfect counterpoint, adding a refreshing creaminess that elevates the entire dessert. Trust me on this one; give these Chocolate Cheesecake Cupcakes a try, and I’m confident you’ll adore them as much as I do. They’re a delightful twist on classic cupcakes, offering the best of both worlds in one perfect bite.

5 from 2 votes

Chocolate Cheesecake Cupcakes

By
Julie Maestre

Delicious homemade chocolate cupcakes, each filled with a creamy, tangy cheesecake center, then generously topped with a rich chocolate ganache and vibrant fresh fruit. These cupcakes are the perfect blend of two classic desserts!

Prep:
10 minutes

Cook:
15 minutes

Total:
25 minutes

Servings:
12 servings

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Ingredients

For the Chocolate Cupcakes:

▢ 1/2 cup unsalted butter
▢ 1/2 cup melted milk chocolate chips
▢ 1/2 cup unsweetened cocoa powder
▢ 1 cup all purpose flour
▢ 1/2 tsp baking soda
▢ 1/2 tsp baking powder
▢ 1/4 tsp salt
▢ 2 large eggs
▢ 1/2 cup granulated sugar
▢ 1/4 cup brown sugar
▢ 1 tsp vanilla extract
▢ 1/2 cup buttermilk
▢ 1/4 cup sour cream

For the Cheesecake Filling:

▢ 8 ounces softened cream cheese
▢ 1 large egg
▢ 1/4 cup granulated sugar

For the Chocolate Ganache:

▢ 1 cup semisweet chocolate chips
▢ 1/2 cup heavy cream

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Instructions

Prepare the Cheesecake Filling: In a medium bowl, combine the softened cream cheese, egg, and 1/4 cup granulated sugar. Beat until smooth and creamy. Set this mixture aside.
Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
Combine Wet Ingredients: In another large bowl, or the bowl of a stand mixer, cream together the softened unsalted butter, brown sugar, 1/2 cup granulated sugar, vanilla extract, cooled melted chocolate chips, sour cream, and eggs. Beat until well combined and fluffy.
Mix Batter: Gradually add the flour mixture to the wet butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined after each addition. Be careful not to overmix the batter.
Fill Muffin Tin: Line a 12-cup muffin tin with cupcake liners. Using an ice-cream scoop or a spoon, fill each liner about 1/4 of the way with the chocolate cupcake batter.
Add Cheesecake Layer: Place about 2 tablespoons of the prepared cheesecake mixture on top of the chocolate batter in each cup. Gently top with the remaining chocolate cupcake batter and lightly smooth the surface.
Bake Cupcakes: Preheat oven to 350°F (175°C). Bake for 15-18 minutes, or until a toothpick inserted into the chocolate cake part comes out clean (avoiding the cheesecake center). Let them cool completely on a wire rack before proceeding.
Make Chocolate Ganache: While cupcakes cool, prepare the chocolate ganache. Using a double boiler (or a microwave in short bursts, stirring frequently), melt the semisweet chocolate chips. Once melted and smooth, stir in the heavy cream until fully incorporated and glossy.
Thicken Ganache: Allow the chocolate ganache to sit at room temperature for about 15-30 minutes, stirring occasionally, until it reaches a nice, thick, dippable consistency. You want it thick enough to coat, but not too stiff.
Finish and Serve: Dip the tops of the completely cooled chocolate cheesecake cupcakes into the thickened chocolate ganache. Garnish with fresh raspberries or other desired toppings. Serve immediately or refrigerate until ready to enjoy.

Video Tutorial

Nutrition Facts (per serving)

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Recipe Information

Author:
Julie Maestre

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Course:
Dessert

Cuisine:
American

Servings:
12 servings

Calories:
397

Keyword:
chocolate cheesecake cupcakes, easy chocolate cupcakes, dessert, baking, homemade cupcakes

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Why You’ll Adore These Chocolate Cheesecake Cupcakes

These aren’t just any cupcakes; they’re a true celebration for your taste buds! Here’s why these Chocolate Cheesecake Cupcakes will become your go-to dessert:

Perfectly Balanced Flavor: The intense richness of the chocolate cake is beautifully complemented by the creamy, slightly tangy cheesecake filling. It’s a flavor profile that keeps you coming back without being overwhelmingly sweet.
Irresistible Texture: Imagine a moist, tender chocolate cupcake base, a smooth and velvety cheesecake center, all topped with a luscious, decadent chocolate ganache. Each bite offers a delightful contrast in textures.
Crowd-Pleaser: Whether for a birthday party, a casual get-together, or just a sweet treat for your family, these cupcakes are guaranteed to impress. They look sophisticated but are surprisingly easy to make.
Two Desserts in One: Why choose between chocolate cake and cheesecake when you can have both? This recipe expertly combines two beloved classics into one handheld delight.
Fresh Fruit Finish: The optional fresh raspberries not only add a pop of color but also a burst of tartness that brightens the entire dessert, making it feel extra special.

Tips for Baking the Best Chocolate Cheesecake Cupcakes

Achieving bakery-quality cupcakes at home is easier than you think with a few simple tricks. Follow these tips to ensure your chocolate cheesecake cupcakes turn out perfectly every time:

Room Temperature Ingredients: For both the cupcake batter and the cheesecake filling, make sure your butter, eggs, and cream cheese are at room temperature. This helps them cream together smoothly, creating an emulsified batter that bakes evenly and results in a tender crumb.
Don’t Overmix: Overmixing flour develops gluten, leading to tough cupcakes. Mix your dry and wet ingredients until *just* combined. A few small lumps in the batter are perfectly fine.
Measure Accurately: Especially for baking, precision matters. Use a kitchen scale for flour if possible, or spoon and level your flour rather than scooping directly from the bag.
Filling Consistency: The cheesecake filling should be smooth. If your cream cheese isn’t soft enough, it might leave small lumps. Beat it well before adding the egg and sugar.
Even Scooping: Use an ice cream scoop to divide both the cupcake batter and cheesecake filling evenly among the liners. This ensures uniform baking and consistent cupcake sizes.
Avoid Overfilling: Don’t fill your cupcake liners more than about two-thirds full, including both layers. Overfilling can lead to overflow in the oven.
Check for Doneness: Bake until a toothpick inserted into the chocolate cake portion comes out clean. Be careful not to overbake, as this can dry out the cupcakes. The cheesecake filling will set as it cools.
Cool Completely: Allow the cupcakes to cool fully on a wire rack before dipping them in the ganache. Warm cupcakes will melt the ganache, leading to a messy finish.
Ganache Consistency: For a perfect dip, the ganache needs to be slightly thickened but still pourable. If it’s too thin, let it sit longer. If it becomes too thick, gently warm it in the microwave for a few seconds or over a double boiler.

Ingredient Deep Dive and Possible Substitutions

Understanding the role of each ingredient can help you achieve the best results and even allow for creative substitutions:

Unsalted Butter: Provides richness and moisture. Using unsalted butter gives you control over the overall salt content. If using salted butter, reduce the added salt in the recipe by 1/4 teaspoon.
Milk Chocolate Chips (melted): Adds a deep chocolate flavor and moisture to the cupcake batter. You can use dark chocolate chips for a more intense chocolate flavor, or semi-sweet for a balance.
Unsweetened Cocoa Powder: Contributes to the chocolate flavor and color. For a richer, darker color and taste, consider using Dutch-processed cocoa powder.
Buttermilk & Sour Cream: These acidic ingredients tenderize the gluten in the flour, resulting in a very moist and tender cupcake. They also add a slight tang that complements the chocolate. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with milk to make 1/2 cup. Let it sit for 5-10 minutes until it slightly curdles.
Cream Cheese: The star of the cheesecake filling. Use full-fat brick-style cream cheese for the best texture and flavor. Avoid spreadable cream cheese from a tub, as it has a higher water content and won’t set properly.
Semisweet Chocolate Chips (for ganache): Provides a classic ganache flavor. You can swap this for milk chocolate for a sweeter ganache or dark chocolate for a more bitter and intense topping. High-quality chocolate will yield a smoother, glossier ganache.
Heavy Cream: Essential for the ganache, providing its creamy texture. Do not substitute with milk or half-and-half, as they have a lower fat content and won’t emulsify correctly with the chocolate.

Variations and Customizations for Your Cupcakes

While these chocolate cheesecake cupcakes are fantastic as is, feel free to get creative and customize them to your liking:

Flavor Enhancers: Add a pinch of espresso powder to the chocolate cupcake batter to deepen the chocolate flavor without making it taste like coffee. A touch of orange zest or mint extract could also offer a delightful twist.
Nutty Crunch: Sprinkle chopped toasted nuts like pecans, walnuts, or almonds on top of the ganache for added crunch and flavor.
Different Berries: Instead of raspberries, try fresh strawberries, blueberries, or even sliced cherries as a topping.
Coconut Delight: Add shredded coconut to the cupcake batter or sprinkle toasted coconut flakes on top for a tropical touch.
Salted Caramel Swirl: Drizzle some homemade or store-bought salted caramel sauce over the ganache for an extra layer of decadence.
Peanut Butter Love: Swirl a tablespoon of peanut butter into the cheesecake filling for a chocolate peanut butter cheesecake cupcake.
Cream Cheese Frosting: If you’re not a fan of ganache, these cupcakes would also be fantastic with a classic cream cheese frosting instead!

Serving and Storage Suggestions

These Chocolate Cheesecake Cupcakes are best enjoyed fresh, but they also store well for a few days:

Serving: Serve these cupcakes chilled or at room temperature, depending on your preference. The flavors of the cheesecake filling are often more pronounced when slightly cool. They pair wonderfully with a cup of coffee, a glass of milk, or even a scoop of vanilla bean ice cream for an extra indulgent experience.
Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese filling. Let them come to room temperature for about 15-30 minutes before serving for the best texture and flavor.
Freezing: You can freeze the baked and cooled cupcakes (without ganache and toppings) for up to 2-3 months. Wrap them individually in plastic wrap, then place them in an airtight container or freezer bag. Thaw in the refrigerator overnight before adding the ganache and desired toppings.

Frequently Asked Questions (FAQ)

Can I use a different type of chocolate for the ganache?: Yes, you can! While semisweet is recommended, you can use milk chocolate for a sweeter ganache or dark chocolate (60-70% cacao) for a more intense and less sweet topping. Adjust the sugar in the ganache to your taste if using very dark chocolate.
My cheesecake filling seems a bit thin, is that normal?: The cheesecake filling is meant to be a creamy, custardy layer, so it won’t be as firm as a traditional cheesecake slice. It sets nicely within the cupcake as it cools. If it seems excessively runny after mixing, ensure your cream cheese was fully softened and you’ve used the correct egg quantity.
Can I make these cupcakes ahead of time?: Absolutely! You can bake the cupcakes and prepare the cheesecake filling a day in advance. Store the baked cupcakes (un-ganached) in an airtight container at room temperature, and the cheesecake filling covered in the refrigerator. Assemble and add the ganache and fresh fruit just before serving for the best presentation.
Why did my cupcakes sink in the middle?: Cupcakes can sink for a few reasons: overmixing the batter, opening the oven door too early, or incorrect oven temperature. Ensure your oven thermometer is accurate and avoid peeking during the first 10-12 minutes of baking.

These Chocolate Cheesecake Cupcakes are more than just a dessert; they are an experience. The combination of rich chocolate and tangy cheesecake creates a treat that is both comforting and exciting. Whether you’re an experienced baker or just starting out, this recipe is straightforward and incredibly rewarding. So preheat your oven, gather your ingredients, and get ready to bake some magic!

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