Chocolate Cheesecake Cupcakes

Moist chocolate cupcakes filled with a rich chocolate chip cheesecake filling.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings cupcakes

Calories 223kcal

Preheat oven to 350 F. Grease or line 16 standard muffin tin cups. Set aside.
To make the filling, beat the cream cheese, sugar, egg, and salt together until well-combined.
6 ounces cream cheese, ¼ cup granulated sugar, 1 large egg, Pinch salt
Stir in the mini chocolate chips.
½ cup mini semisweet chocolate chips
Set aside.
Melt the 1/2 cup semisweet chocolate chips over hot, not boiling, water, stirring until smooth.
½ cup semisweet chocolate chips
Remove from heat and set aside.
In a large bowl, stir sugar, oil, egg, and vanilla together until well-combined.
½ cup granulated sugar, ⅓ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
Stir in melted chocolate chips.
Add flour, baking soda, and salt. Stir in just until combined.
1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
Mix in the warm water just until combined.
1 cup warm water
Divide half of the cupcake batter between the muffin tin cups.
Drop a rounded tablespoon of filling in each muffin tin cup.
Top with the remaining half batter.
Bake for 20-25 minutes.
Cool in pan for 5 minutes.
Remove to wire cooling rack to finish cooling.

Cream cheese: I've used full-fat and reduced-fat cream cheese in this recipe. However, I don't recommend fat-free cream cheese.
Mini chocolate chips: I like to use mini chocolate chips in the filling because they don't sink the way that regular-sized chocolate chips can. You can use regular-sized chocolate chips if you prefer.
Water: The water should be about 80F. Cold water is more difficult to mix in, and the water should not be boiling water.
Nutrition values are estimates.