Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
2. Make the Chocolate Batter
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. Add warm water, oil, vinegar, and vanilla. Stir until smooth and combined.
3. Make the Cheesecake Filling
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until creamy and lump-free.
4. Assemble the Cupcakes
Fill each cupcake liner halfway with chocolate batter. Add a generous spoonful of cheesecake mixture on top.
5. Bake
Bake for 18–20 minutes, or until edges are firm and centers are slightly jiggly. Cool completely on a wire rack.
6. Make the Ganache
Heat the cream in a small saucepan until steaming (but not boiling). Pour over chopped chocolate in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy. Cool slightly.
7. Frost & Garnish
Spoon ganache over each cooled cupcake. Top with chocolate chunks or curls if desired. Chill briefly to set the topping.
Time & Yields
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Prep Time: 25 minutes
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Bake Time: 20 minutes
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Cooling Time: 30 minutes
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Yields: 12 cupcakes
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Difficulty: Medium
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Why You’ll Love It
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Cheesecake center = soft, creamy surprise
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Moist chocolate base with balanced sweetness
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Ganache topping is next-level indulgent
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Crowd-favorite flavor combo: chocolate + cream cheese
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FAQs
Can I make these ahead of time?
Yes! Store in the fridge up to 3 days. Best enjoyed at room temperature.
Can I freeze them?
You can freeze unfrosted cupcakes for up to 2 months. Add ganache after thawing.
Can I use boxed mix?
Absolutely! Use your favorite chocolate cupcake mix, and just add the cheesecake filling.
