Cheesecake Stuffed Chocolate Cupcakes

Ingredients:

For the Cupcakes:

2 cups (340g) semisweet chocolate chips, divided

1 1/2 cups (187g) all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup (100g) granulated sugar

1/3 cup (66g) vegetable oil

1 large egg

1 tsp vanilla extract

1 cup water

For the Cheesecake Filling:

6 oz (170g) cream cheese, room temperature

1/4 cup (50g) granulated sugar

1 large egg

1/8 tsp salt

1 cup semisweet chocolate chips

Directions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line two muffin tins with 16 paper cupcake liners.

Melt Chocolate for the Batter:

Place 1/2 cup of the chocolate chips in a microwave-safe bowl. Microwave for 45 seconds, stir, then heat in 10-second bursts until melted and smooth. Set aside to cool slightly.

Make the Cupcake Batter:

In a medium bowl, whisk together flour, baking soda, and salt.

In a large bowl, whisk sugar, oil, egg, and vanilla until well combined. Add melted chocolate and mix well.

Gradually add the flour mixture alternately with the water, mixing just until combined. The batter will be thin.

Make the Cheesecake Filling:

In a mixing bowl, beat cream cheese, sugar, egg, and salt until smooth and creamy. Stir in 1 cup of chocolate chips.

Assemble the Cupcakes:

Fill each cupcake liner halfway with chocolate batter.

Spoon about 1 tablespoon of cheesecake filling over each.

Top with the remaining chocolate batter to cover the filling.

Bake the Cupcakes:

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Add Final Chocolate Topping:

While cupcakes are still hot, sprinkle remaining 1/2 cup chocolate chips on top. Let sit for 5 minutes until shiny, then gently spread for a melted chocolate topping.

Cool & Serve:

Let cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prep Time: 15 minutes