Chocolate Cheesecake-Filled Cupcakes With Chocolate Frosting

Chocolate Cheesecake-Filled Cupcakes With Chocolate Frosting

These cupcakes are basically thedevil’s food cupcakes, but a little bit improved, I believe. They have a cheesecake filling composed of cream cheese, egg, sugar and graham cracker crumbs. Then they’re topped with the same chocolate frosting. VERY rich, very delicious. The ultimate cupcake? I think so. More “Ultimate” news coming later this week.

Chocolate Cheesecake-Filled Cupcakes with Chocolate Frosting

Chocolate Cake
2 cups cake flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1/4 cup unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup semi-sweet chocolate chips, melted
1 cup buttermilk

Cheesecake Filling
1 (8-ounce package) cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup graham cracker crumbs

Chocolate Frosting:
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 cup milk
1 cup unsalted butter, softened
1 cup semi-sweet chocolate chips, melted

Preheat oven to 350 degrees F. Line 24 muffin cups with liners.

To make the chocolate cake, in a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat oil, butter, granulated sugar and vanilla, until creamy, about 2 minutes. Beat in eggs, one at a time, until well combined. Beat in melted chocolate chips until combined. Reduce mixer speed to low and beat in flour mixture, alternating with buttermilk, until well combined, about 2-3 minutes.

To make the cheesecake filling, in a medium bowl, using a mixer on medium speed, beat cream cheese and granulated sugar until creamy – about 1-2 minutes; beat in egg and vanilla until well combined. Stir in graham cracker crumbs until combined.

Divide 1/3 of the batter into muffin cups. Place a spoonful of cream cheese mixture into the centers; cover with remaining batter. Bake 17-19 minutes, or until just set, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 5 minutes before transferring to wire racks to cool completely.

To make the frosting, in a small saucepan, whisk together sugar, flour, cocoa, salt and milk; bring to a boil, whisking frequently. Boil 1 minute or until thickened; remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.

Beat the butter until creamy, about 1 minute, in a large mixing bowl, using a mixer on medium speed. Beat in “chocolate pudding” mixture until well combined, about 1 minute. Beat in melted chocolate until well combined and fluffy, about 2 minutes. Spread or pipe frosting on to cupcakes.

Makes 24 cupcakes

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)