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
๐ฅ Don’t overfill! Cheesecake will sink if liners are too full.
๐ซ Extra chocolatey? Add chocolate chips to the batter.
๐ฐ Smooth cheesecake swirl: Use a piping tip for a neat center.
๐ง 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
๐ Party-ready: Top with gold sprinkles for a fancy touch
๐ 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!