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
🔥 Don’t overfill! Cheesecake will sink if liners are too full.
🍫 Extra chocolatey? Add chocolate chips to the batter.
🍰 Smooth cheesecake swirl: Use a piping tip for a neat center.
🧁 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
🎉 Party-ready: Top with gold sprinkles for a fancy touch
🍓 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!
