Chocolate Cheesecake Cupcakes with Cream Cheese Frosting
Indulge in the decadent combination of rich chocolate and creamy cheesecake with these Chocolate Cheesecake Cupcakes. Topped with a luscious cream cheese frosting and a dusting of cocoa, these cupcakes make a delightful dessert for any occasion. Perfectly portioned and irresistibly delicious, these treats are sure to impress family and friends.
12
Servings
N/A
Calories
14
Ingredients
Ingredients
all-purpose flour
1 1/2 cups
granulated sugar
1/2 cup plus 1 tablespoon
unsweetened cocoa powder
1/3 cup (plus extra for decoration)
baking soda
1/2 teaspoon
sunflower oil
1/4 cup
distilled white vinegar
1 1/2 teaspoons
pure vanilla extract
1 teaspoon (divided)
cream cheese
4 1/2 ounces (softened)
egg
1 (room temperature)
salt
1 pinch
chocolate chips
2/3 cup
confectioners' sugar
2 1/3 cups
unsalted butter
3 tablespoons (room temperature)
cream cheese
4 ounces (cold)
Instructions
1
Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
2
In a large mixing bowl, combine the flour, 1/2 cup sugar, cocoa powder, and baking soda. Mix well to ensure even distribution of ingredients.
3
In a separate bowl, whisk together the sunflower oil, vinegar, 1/2 teaspoon vanilla extract, and 1/2 cup of water until well blended.
4
Gradually add the wet ingredients to the dry mixture while mixing on low speed. Increase the mixer speed as the mixture thickens, ensuring a smooth batter. Scrape down the sides of the bowl as necessary.
5
Fill each muffin cup about two-thirds full with the chocolate batter. Set aside as you prepare the cheesecake filling.
6
To prepare the cheesecake filling, beat the softened cream cheese with 1/3 cup sugar, egg, remaining 1/2 teaspoon vanilla, and salt until smooth and fluffy.
7
Gently fold in the chocolate chips until just dispersed throughout the mixture. Avoid overmixing.
8
Place about 1 tablespoon of cheesecake filling on top of the chocolate batter in each muffin cup.
9
Bake in the preheated oven for around 20 minutes. The cupcakes should be firm to the touch, and the cheesecake should have an even golden color. Avoid overbaking.
10
Transfer the cupcakes to a wire rack to cool completely before frosting.
11
For the cream cheese frosting, beat the confectioners' sugar and room-temperature butter together on medium-slow speed until well combined.
12
Add the cold cream cheese in one go and continue to beat until the mixture is light and fluffy. Be cautious not to overbeat, as it can become runny.
13
When the cupcakes are completely cool, spread or pipe the cream cheese frosting over the top. Dust lightly with cocoa powder, if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Chocolate Cheesecake Cupcakes with Cream Cheese Frosting?
They are a decadent dessert combining rich chocolate batter and creamy cheesecake filling, topped with a luscious cream cheese frosting and a dusting of cocoa.
How many cupcakes does this recipe make?
This recipe yields 12 servings.
What temperature should the oven be preheated to?
The oven should be preheated to 325°F (163°C).
What type of flour is used in this recipe?
The recipe calls for 1 1/2 cups of all-purpose flour.
How much cocoa powder is needed for the batter?
You will need 1/3 cup of unsweetened cocoa powder, plus extra for decoration.
What kind of oil is recommended for these cupcakes?
The recipe specifies using 1/4 cup of sunflower oil.
Why is distilled white vinegar used in the batter?
The vinegar reacts with the baking soda to help the chocolate cupcakes rise and creates a tender crumb.
How much sugar is used in the chocolate batter?
The chocolate batter uses 1/2 cup of granulated sugar.
What are the ingredients for the cheesecake filling?
The filling includes 4 1/2 ounces of softened cream cheese, 1/3 cup of sugar, one room-temperature egg, 1/2 teaspoon of vanilla, a pinch of salt, and 2/3 cup of chocolate chips.
How much cheesecake filling should I put in each cupcake?
Place about 1 tablespoon of cheesecake filling on top of the chocolate batter in each muffin cup.
How full should the muffin cups be with the chocolate batter?
Fill each muffin cup about two-thirds full with the chocolate batter before adding the cheesecake filling.
How long do the cupcakes need to bake?
Bake the cupcakes for around 20 minutes until they are firm to the touch.
What color should the cheesecake be when finished baking?
The cheesecake portion should have an even golden color when done.
How should I cool the cupcakes?
Transfer the cupcakes to a wire rack to cool completely before applying the frosting.
What are the components of the cream cheese frosting?
The frosting consists of 2 1/3 cups of confectioners' sugar, 3 tablespoons of room-temperature butter, and 4 ounces of cold cream cheese.
Should the cream cheese for the frosting be cold or softened?
For the frosting, the cream cheese should be used while it is cold.
How do I prevent the cream cheese frosting from becoming runny?
Be cautious not to overbeat the mixture once the cream cheese is added, as overbeating can cause it to become runny.
How much vanilla extract is required for the entire recipe?
The recipe uses 1 teaspoon of pure vanilla extract in total, divided between the batter and the filling.
How should I prepare the muffin pan?
Line a 12-cup muffin pan with paper liners.
Can I decorate the cupcakes beyond the frosting?
Yes, you can lightly dust the tops with cocoa powder for an extra decorative touch.
What speed should I use when mixing the chocolate batter?
Start on low speed when adding wet ingredients to dry, then increase the speed as the mixture thickens.
How many eggs are needed for this recipe?
Only one egg is needed, and it should be at room temperature for the cheesecake filling.
What is the role of chocolate chips in this recipe?
They are folded into the cheesecake filling to add texture and extra chocolate flavor.
How much water is added to the chocolate batter?
1/2 cup of water is whisked with the wet ingredients.
What type of butter is used for the frosting?
The recipe calls for 3 tablespoons of unsalted butter at room temperature.
Is there salt in the cupcake batter?
A pinch of salt is added to the cheesecake filling, but not the chocolate batter.
How much baking soda is used?
The recipe uses 1/2 teaspoon of baking soda.
How do I incorporate the wet ingredients into the dry ingredients for the batter?
Gradually add the wet mixture to the dry mixture while mixing on low speed, scraping down the sides as necessary.
What is the total amount of cream cheese needed for the whole recipe?
You will need a total of 8 1/2 ounces of cream cheese (4 1/2 for the filling and 4 for the frosting).
Can I use any type of cocoa powder?
The recipe specifically recommends unsweetened cocoa powder.