Cheesecake Stuffed Chocolate Cupcakes – A Surprise Inside Every Bite

These Cheesecake Stuffed Chocolate Cupcakes are the ultimate treat for dessert lovers. With moist, rich chocolate cake and a creamy cheesecake center, each bite offers a perfect balance of textures and flavors. Beautiful enough for parties but easy enough for everyday baking, these cupcakes are sure to impress anyone lucky enough to try them.

Why You’ll Love This Recipe

Rich Chocolate Base – Deep cocoa flavor with a tender crumb.
Creamy Cheesecake Filling – A luscious surprise in the center of every cupcake.
Show-Stopping Dessert – Looks impressive yet easy to make.
Perfect for Sharing – Great for birthdays, holidays, or any celebration.

Ingredients

For the chocolate cupcakes:

  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • Pinch of salt
  • ½ cup brown sugar
  • 1 large egg
  • ½ cup unsweetened applesauce
  • ½ cup low-fat milk
  • 1 tsp vanilla extract

For the cheesecake filling:

  • 4 oz reduced-fat cream cheese, softened
  • 2 tbsp powdered sugar
  • 1 tbsp plain nonfat Greek yogurt
  • ½ tsp vanilla extract

Instructions

1. Preheat and Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Make the Cheesecake Filling
In a small bowl, beat together cream cheese, powdered sugar, yogurt, and vanilla until smooth. Set aside.

3. Make the Chocolate Batter
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and brown sugar.
In another bowl, whisk egg, applesauce, milk, and vanilla. Add wet ingredients to dry and stir until just combined.

4. Assemble the Cupcakes
Spoon about a tablespoon of chocolate batter into each cupcake liner. Drop a heaping teaspoon of cheesecake filling in the center, then cover with more chocolate batter until liners are about ¾ full.

5. Bake and Cool
Bake for 18–20 minutes, or until a toothpick inserted near the edge of a cupcake comes out clean. Cool completely before serving.

Nutritional Information (Per Cupcake)

Calories: 160
Protein: 4g
Fat: 5g
Carbohydrates: 25g
Sugar: 13g
Fiber: 2g

Tips for Success

  • Don’t Overfill – Leave space for the batter to rise evenly.
  • Chill the Filling – If it feels too soft, chill for a few minutes before assembling.
  • Add Toppings – Drizzle with chocolate or dust with cocoa for a fancier presentation.

Why This Recipe Works

Combining a moist, lightened chocolate cupcake with a creamy cheesecake center creates a dessert that’s both satisfying and elegant. Using yogurt and applesauce keeps the cupcakes tender and lowers the fat content, making them a treat you can feel good about.

Cheesecake Stuffed Chocolate Cupcakes are a perfect marriage of two classic desserts, offering creamy indulgence in every bite. With their rich flavor and impressive look, they’re the kind of sweet that turns any occasion into something special.

Print

Cheesecake Stuffed Chocolate Cupcakes – A Surprise Inside Every Bite

Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

160

kcal

Moist chocolate cupcakes filled with a creamy cheesecake center. A decadent, yet easy-to-make dessert perfect for parties, holidays, or a sweet indulgence anytime.

Ingredients

  • For the chocolate cupcakes:

  • 1 cup all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • ½ tsp baking soda

  • ½ tsp baking powder

  • Pinch of salt

  • ½ cup brown sugar

  • 1 large egg

  • ½ cup unsweetened applesauce

  • ½ cup low-fat milk

  • 1 tsp vanilla extract

  • For the cheesecake filling:

  • 4 oz reduced-fat cream cheese, softened

  • 2 tbsp powdered sugar

  • 1 tbsp plain nonfat Greek yogurt

  • ½ tsp vanilla extract

Instructions

  • Preheat and Prep
    Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  • Make the Cheesecake Filling
    In a small bowl, beat together cream cheese, powdered sugar, yogurt, and vanilla until smooth. Set aside.
  • Make the Chocolate Batter
    In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and brown sugar.
    In another bowl, whisk egg, applesauce, milk, and vanilla. Add wet ingredients to dry and stir until just combined.
  • Assemble the Cupcakes
    Spoon about a tablespoon of chocolate batter into each cupcake liner. Drop a heaping teaspoon of cheesecake filling in the center, then cover with more chocolate batter until liners are about ¾ full.
  • Bake and Cool
    Bake for 18–20 minutes, or until a toothpick inserted near the edge of a cupcake comes out clean. Cool completely before serving.

Notes

  • Don’t Overfill – Leave space for the batter to rise evenly.
    Chill the Filling – If it feels too soft, chill for a few minutes before assembling.
    Add Toppings – Drizzle with chocolate or dust with cocoa for a fancier presentation.

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