Chocolate Cheesecake Cupcakes
The BEST cupcakes you will ever have! (At least that’s what everyone who tries them says, and I tend to agree).
A rich, moist chocolate cake with a creamy cheesecake filling and a not-too-sweet buttercream frosting.
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Chocolate Cheesecake Cupcakes
Makes 3 dozen | Prep Time: 20 Minutes | Cook Time: 20 Minutes
CHOCOLATE CUPCAKE BATTER:
• 2 cups all-purpose flour
• 2 cups sugar
• 1 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 1 cup milk
• ½ cup avocado oil
• 2 eggs
• 2 tsp vanilla extract
• 1 Cup boiling water
CHEESECAKE FILLING:
• 16 oz cream cheese
• 2 eggs
• 2/3 cup white sugar
• 1/4 tsp vanilla Extract
• Pinch of salt
BUTTERCREAM FROSTING:
• 16 oz cream cheese
• 4 oz butter (I prefer salted)
• 2+ cups powdered sugar
• 1 tsp vanilla extract
MAKE THE CUPCAKE BATTER:
Preheat oven to 325 degrees. Fill a small saucepot with filtered water (1.5 cups) and bring to a boil.
Set your cream cheese for the cheesecake filling on the counter to soften while you make the cake batter.
Add flour, sugar, cocoa, baking powder, baking soda, and salt to a stand mixer (or large bowl if you don’t have a mixer). Mix thoroughly to create a consistent paste.
Add milk, oil, eggs, and vanilla to the flour mixture and mix on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air into the batter.
Prepare 3 dozen cupcake liners and place in your cupcake tins. Fill each cup 1/2 full
If making just a plain chocolate cupcake, fill 3/4 full and it will make 2 dozen cupcakes
I love using a pancake batter dispenser for this process, it makes it quick and mess-free
MAKE THE CHEESECAKE FILLING & BAKE:
First, an important note on ingredients… Philidelphia regular cream cheese is the only way to go here. I have tried every other brand, store brand, and homemade, and nothing quite hits the spot like Philidelphia (and no, they didn’t pay me to say that)
In a stand mixer, whip the cream cheese, egg, sugar, vanilla, and salt until well combined and no clumps remain.
Pour into a frosting bag with 1/4” round piping tip or gallon ziplock and cut off a small corner.
Stick the piping tip (or tip of the cut bag) into the middle of each batter-filled cupcake and squeeze about 1 tbsp worth of cheesecake filling. The cake batter will rise to 3/4 full in the liner.
Bake for 15-18 minutes. Remove from oven and allow to cool completely before frosting. Keep them covered with tin foil or a lid to keep moisture locked in.
MAKE THE FROSTING AND FINISH THE CUPCAKES:
Soften your cream cheese and butter on the counter an hour before making. (If not, you’ll need to whip them longer in a stand mixer to fully combine.)
Add the cream cheese, butter, and vanilla to a stand mixer and whisk until softened and fully combined with no remaining lumps. Slowly pour in the powdered sugar 1/2 cup at a time and mix until combined. Add more powdered sugar until you reach your desired sweetness (I like it not-too-sweet). Whip for 1 minute to emulsify.
Transfer to a piping bag with a large tip and frost as desired.
I am no master at frosting cupcakes, but an XL piping tip makes it easy and professional looking.
If serving immediately, add some fresh berries for a beautifully balanced flavor.
