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Chocolate Cheese cake Cupcakes recipe

Chocolate Cheesecake Cupcakes

A dollop of cheesecake filling hides ineach of these rich chocolate cupcakes. Topped with melted chocolatechips, try adding candied violets or colored sprinkles for afestive presentation.


Recipe: Chocolate Cheese cake Cupcakes

1 (12-ounce) package or 2 cupsNESTL TOLL HOUSE Semi-Sweet Chocolate Morsels – divideduse
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup water
2 (3-ounce) packages cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/8 teaspoon salt


Chocolate Cheese cake Cupcakes recipe


  • Preheat oven to 350°F (175°C).Grease or paper-line 16 muffin cups.
  • Microwave 1/2 cup morsels in small, microwave-safebowl on HIGH (100%) power for 45 seconds; stir. Microwave anadditional 10 to 20-second intervals, stirring until smooth;cool to room temperature.
  • Combine flour, baking soda and salt insmall bowl.
  • Beat sugar, oil, egg and vanilla extractin large mixer bowl until blended. Beat in melted chocolate;gradually beat in flour mixture alternately with water (batterwill be thin).
  • Beat cream cheese, sugar, egg and saltin small mixer bowl until creamy. Stir in 1 cup morsels.
  • Spoon batter into prepared muffin cups,filling 1/2 full. Spoon filling by rounded tablespoon over batter.Spoon remaining batter over filling.
  • Bake for 20 to 25 minutes or until woodenpick inserted in center comes out clean. While still hot, sprinklewith remaining 1/2 cup morsels. Let cool for 5 minutes or untilmorsels are shiny; spread to frost. Remove to wire racks to coolcompletely.Makes 16 servings.Nutrititional information not availableRecipe and photograph are the propertyof Nestl ® and, used with permission.

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1 Comment


I filled the cups half-full and then put in a mound of the cream cheese mix and then topped them off with more batter to make them like true cream-filled cupcakes.

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