Cheesecake Stuffed Fudgey Cupcakes With Cream Chees

Name: Cheesecake Stuffed Fudgey Cupcakes With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FILLING:; 8 ounces, weight Cream Cheese, Room Temprature; 1/3 cups Sugar; 1 whole Egg; 1 teaspoon Vanilla Extract; 1/4 teaspoons Salt; FOR THE CUPCAKES:; 1-1/2 cup Cake Flour; 1 cup Sugar; 1/3 cups Cocoa Powder; 1 teaspoon Baking Soda; 1 cup Prepared Coffee; 3 ounces, weight Semi-Sweet Chocolate Chips; 1 teaspoon Vanilla Extract; 1/2 teaspoons Salt; 1 Tablespoon Cider Vinegar; 1/2 cups Canola Oil; FOR THE FROSTING:; 2 cups Powdered Sugar; 8 ounces, weight Cream Cheese, Room Temprature; 1/2 cups Butter, Room Temprature; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE FILLING:
8 ounces, weight Cream Cheese, Room Temprature
1/3 cups Sugar
1 whole Egg
1 teaspoon Vanilla Extract
1/4 teaspoons Salt
FOR THE CUPCAKES:
1-1/2 cup Cake Flour
1 cup Sugar
1/3 cups Cocoa Powder
1 teaspoon Baking Soda
1 cup Prepared Coffee
3 ounces, weight Semi-Sweet Chocolate Chips
1 teaspoon Vanilla Extract
1/2 teaspoons Salt
1 Tablespoon Cider Vinegar
1/2 cups Canola Oil
FOR THE FROSTING:
2 cups Powdered Sugar
8 ounces, weight Cream Cheese, Room Temprature
1/2 cups Butter, Room Temprature
1 teaspoon Vanilla Extract

1
Preheat oven to 350 degrees F.
2
Combine all the filling ingredients together in bowl and mix well. Set aside.
3
In a separate bowl, combine dry ingredients for cupcakes. Set aside. In a small microwave safe bowl, combine coffee and chocolate chips. Microwave on high for 1.5 minutes. Remove from microwave and stir until chocolate chips melt. (If you are starting out with hot coffee, skip the microwave and stir chips into the hot coffee until they melt.) Add vanilla, salt and cider vinegar to coffee/chocolate mixture. Mix dry ingredients, coffee mixture and oil together until well combine using an electric mixer or whisk. This will be a very loose batter.
4
Recipe makes 21 or so cupcakes. Fill cupcake pan with paper liners. Fill each liner 1/3 of the way full with cupcake batter, add one tablespoon of cheesecake batter into the center. Cover with just enough cupcake batter to cover the cheesecake batter but NOT fill the liner all the way to the top.
5
Bake at 350 F for 20 minutes. Then remove from the oven and allow the cupcakes to cool completely before frosting. The cupcakes will fall a bit in the middle while cooling.
6
Combine all frosting ingredients in a bowl and mix using an electric mixer until fluffy. This frosting will not get as fluffy as a buttercream frosting.
7
Pipe frosting onto cooled cupcakes and put in the refrigerator for at least an hour before serving.

1617

kcal

Calories

102

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE FILLING:, 8 ounces, weight Cream Cheese, Room Temprature, 1/3 cups Sugar, 1 whole Egg, and more.

Yes, Cheesecake Stuffed Fudgey Cupcakes With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheesecake Stuffed Fudgey Cupcakes With Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions