Decadent Chocolate Chip Cheesecake Swirl Cupcakes
Indulge in these rich and creamy Decadent Chocolate Chip Cheesecake Swirl Cupcakes, a delightful fusion of moist chocolate cupcake batter and silky cheesecake filling. Each bite offers a divine combination of flavors and textures that will leave you and your guests craving more. Perfect for special occasions or as a sweet treat to share with loved ones, these cupcakes are easy to make and even easier to enjoy. With an irresistible swirl of cream cheese and chocolate chips, they are a show-stopping dessert that everyone will adore.
N/A
Servings
100
Calories
13
Ingredients
Ingredients
sugar
1/2 cup (divided; used in cream cheese filling and batter)
cream cheese
2 (3 ounce) packages (softened)
egg
1 (beaten)
semi-sweet chocolate chips
1 cup (folded into cream cheese mixture)
all-purpose flour
2 1/4 cups (sifted)
sugar
1 2/3 cups (for batter)
baking cocoa
1/4 cup (sifted)
water
1 1/4 cups (warm)
vegetable oil
1/2 cup (for batter)
white vinegar
2 tablespoons (for batter)
baking soda
2 teaspoons (for batter)
vanilla extract
2 teaspoons (for batter)
salt
1 teaspoon (for batter)
Instructions
1
Preheat your oven to 350°F (175°C). Line 24 regular-size muffin cups with paper baking cups.
2
In a medium bowl, combine 1/2 cup sugar and the softened cream cheese. Beat with an electric mixer on medium speed until smooth and creamy.
3
Add the egg to the cream cheese mixture and beat until fully incorporated.
4
Gently fold in the semi-sweet chocolate chips. Set the cream cheese mixture aside.
5
In a large mixing bowl, combine the remaining dry ingredients: 2 1/4 cups flour, 1 2/3 cups sugar, 1/4 cup cocoa, 1 teaspoon salt, and 2 teaspoons baking soda. Mix on low speed for 30 seconds, scraping the bowl occasionally.
6
Gradually add in the wet ingredients: 1 1/4 cups water, 1/2 cup vegetable oil, 2 tablespoons white vinegar, and 2 teaspoons vanilla extract. Beat on high speed for 3 minutes, scraping the bowl occasionally.
7
Reserve 1 1/2 cups of the chocolate batter for topping the cupcakes.
8
Spoon 1 rounded tablespoon of the chocolate batter into each muffin cup, filling them about 1/3 full. Then, add 1 tablespoon of the cream cheese mixture on top of the batter in each cup.
9
Top each cream cheese layer with an additional 1/2 rounded tablespoon of the reserved chocolate batter.
10
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information
3.75g
Fat
15g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the oven temperature for these cupcakes?
The oven should be preheated to 350°F (175°C).
How many cupcakes does this recipe make?
This recipe yields 24 regular-size cupcakes.
How should the muffin cups be prepared?
Line 24 regular-size muffin cups with paper baking cups.
What ingredients are in the cheesecake filling?
The filling consists of 1/2 cup sugar, two 3-ounce packages of softened cream cheese, one beaten egg, and 1 cup of semi-sweet chocolate chips.
How do I mix the cream cheese filling?
Beat the sugar and softened cream cheese with an electric mixer on medium speed until smooth and creamy, then add the egg and fold in the chips.
When should I add the chocolate chips?
Gently fold the semi-sweet chocolate chips into the cream cheese mixture after the egg is fully incorporated.
What dry ingredients are used for the chocolate batter?
The batter uses 2 1/4 cups flour, 1 2/3 cups sugar, 1/4 cup cocoa, 1 teaspoon salt, and 2 teaspoons baking soda.
How long should I mix the dry ingredients?
Mix the dry ingredients on low speed for 30 seconds, scraping the bowl occasionally.
What wet ingredients are added to the chocolate batter?
Add 1 1/4 cups water, 1/2 cup vegetable oil, 2 tablespoons white vinegar, and 2 teaspoons vanilla extract.
How long should the chocolate batter be beaten?
Beat the batter on high speed for 3 minutes, scraping the bowl occasionally.
How much batter should be reserved for the topping?
You should reserve 1 1/2 cups of the chocolate batter to top the cupcakes.
How do I layer the cupcake components?
Start with 1 rounded tablespoon of chocolate batter, add 1 tablespoon of cream cheese mixture, and top with 1/2 tablespoon of reserved chocolate batter.
What is the initial amount of batter for each cup?
Spoon 1 rounded tablespoon of chocolate batter into each cup, filling them about 1/3 full.
How much cream cheese mixture goes in each cupcake?
Add 1 tablespoon of the cream cheese mixture on top of the initial chocolate layer.
How long do the cupcakes need to bake?
Bake for 30 to 35 minutes.
How do I test if the cupcakes are finished?
They are done when a toothpick inserted in the center comes out clean.
Should the cupcakes be cooled in the pan?
Allow them to cool in the pan for a few minutes before transferring to a wire rack.
What type of cocoa is required?
The recipe calls for 1/4 cup of baking cocoa, preferably sifted.
What kind of oil is best for the batter?
The recipe specifies 1/2 cup of vegetable oil.
What type of vinegar is used?
Use 2 tablespoons of white vinegar.
Is the cream cheese softened before use?
Yes, the cream cheese should be softened for easy mixing.
How many calories are in one cupcake?
Each cupcake contains approximately 100 calories.
What is the fat content per cupcake?
There are 3.75g of fat per serving.
How much protein is in each cupcake?
Each cupcake provides 1.5g of protein.
What are the total carbohydrates per cupcake?
There are 15g of carbohydrates in each serving.
How much vanilla extract is needed?
The recipe uses 2 teaspoons of vanilla extract.
How many grams of salt are in the recipe?
The recipe calls for 1 teaspoon of salt.
What size are the cream cheese packages?
You should use two 3-ounce packages of cream cheese.
Can I use warm water for the batter?
Yes, the ingredient list specifies 1 1/4 cups of warm water.
Is the flour sifted?
The ingredients recommend using sifted all-purpose flour.