Cheesecake Stuffed Cupcakes

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2 cups of semisweet chocolate chips

1 1/2 cups of flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup white sugar

1/3 cup oil

1 egg

1 tsp. vanilla

1 cup water

250 grams of cream cheese (8 oz.)

1/4 white sugar

1 egg

1 tsp. vanilla


1. Cupcakes. Preheat oven to 350. Melt chocolate chips in a glass bowl in the microwave, slowly. Do not over heat.

2. In a medium bowl combine flour, baking soda and salt. In a large bowl whisk sugar, oil, egg and vanilla. Beat in melted chocolate. Gradually mix in flour mixture alternatively with the water. Mix well.

3. Cheese cake filling. In a separate bowl beat with a mixer, cream cheese, sugar, egg and vanilla. Stir in 1 cup of the chocolate chips.

4. Fill each muffin cup to about less than half and spoon about a tbsp. of cheesecake filling on top and then top with the remaining cupcake mixture.

5. Bake for 25 minutes or until a tooth pick comes out clean. When you take them out of the oven top with remaining chocolate chips let them melt and spread them as frosting. Remove to wire rack.

Bon Appetit!

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