Cheesecake-Stuffed Chocolate Cupcakes – The Ultimate Dessert Mashup! ๐Ÿง๐Ÿซ


 

1. Make the Cheesecake Filling

  • Beat cream cheese, sugar, egg yolk, and vanilla until smooth.

  • Transfer to a piping bag or zip-top bag (snip corner later). Chill.

2. Bake the Chocolate Cupcakes

  • Preheat oven to 350°F (175°C). Line a muffin tin.

  • Whisk flour, cocoa, sugar, baking soda, and salt in a bowl.

  • Add egg, buttermilk, oil, and vanilla—mix until combined.

  • Stir in hot coffee (batter will be thin).

  • Fill cupcake liners ½ full, then pipe 1 tbsp cheesecake into each center.

  • Bake 18-20 minutes (toothpick should come out clean from cake part).

3. Make the Ganache

  • Heat cream until steaming, then pour over chocolate chips.

  • Let sit 2 minutes, then stir until smooth. Cool slightly.

4. Assemble & Devour!

  • Dip cupcake tops in ganache, then let set.

  • Optional: Pipe whipped cream or add berries.


Pro Tips for Perfect Cupcakes

๐Ÿ”ฅ Don’t overfill! Cheesecake will sink if liners are too full.
๐Ÿซ Extra chocolatey? Add chocolate chips to the batter.
๐Ÿฐ Smooth cheesecake swirl: Use a piping tip for a neat center.
๐Ÿง Storage: Keep refrigerated (cheesecake stays fresh for 3 days).


FAQs

Can I skip the coffee?

Yes, use hot water—but coffee enhances the chocolate flavor!

Can I use boxed cake mix?

Yes! Prepare as directed, then add cheesecake filling before baking.

How to prevent cracks?

Avoid overbaking—remove when centers just set.


Serving Ideas

๐ŸŽ‰ Party-ready: Top with gold sprinkles for a fancy touch
๐Ÿ“ Berry lover’s dream: Add fresh strawberries on top
☕ Coffee pairing: Serve with espresso for ultimate indulgence


Final Thoughts

These Cheesecake-Stuffed Chocolate Cupcakes are pure decadence in every bite. The contrast of fluffy cake, creamy cheesecake, and rich ganache is unreal.

Warning: You’ll be asked to make these for every special occasion!

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