There’s something incredibly satisfying about biting into a soft, chocolate cupcake only to discover a creamy cheesecake surprise hiding inside. This is the delightful experience of my Cheesecake Stuffed Cupcakes—perfect for anyone who’s ready to elevate their dessert game.
Last weekend, with a sudden craving for something sweet, I scoured my pantry and brought together chocolate cake mix and frozen cheesecake squares, and oh, what a magical pairing it turned out to be! With just a few essential ingredients, these cupcakes come together effortlessly, making them an ideal choice for everything from spontaneous gatherings to cozy family nights.
Imagine that rich chocolate cake enveloping a velvety cheesecake center, all topped with a light, sweet frosting and colorful sprinkles. Each mouthful is pure indulgence, yet they’re simple enough to whip up anytime the sweet tooth strikes. Let’s dive into this recipe that’s bound to impress guests or satisfy your own dessert cravings!
Why are Cheesecake Stuffed Cupcakes amazing?
Irresistible Fusion: Enjoy the perfect marriage of chocolate and cheesecake in one delectable bite.
Effortless Baking: This recipe is simple enough for all skill levels, making it perfect for a quick dessert.
Crowd-Pleasing Treat: Delight your friends and family at gatherings—everyone loves cupcakes!
Versatile Flavors: Substitute different flavors of cheesecake squares for a fun twist.
Storage Friendly: Make ahead and store for up to three days, inviting sweet moments anytime!
If you’re looking for more exciting dessert ideas, be sure to check out other cupcake recipes that can spark your creativity!
Cheesecake Stuffed Cupcake Ingredients
For the Cupcake Batter
- Chocolate Cake Mix – This forms the delectable base; be sure to follow the package instructions for additional necessary ingredients.
- Unsalted Butter – Adds richness and moisture to the batter; margarine can be used as a substitute if preferred.
- Powdered Sugar – Sweetens the frosting and helps achieve a smooth texture; it’s crucial for that fluffy top.
- Cocoa Powder – Deepens the chocolate flavor; feel free to swap it with carob powder for a unique twist.
- Vanilla Extract – Enhances both the chocolate and cheesecake flavors beautifully.
- Kosher Salt – A sprinkle balances the sweetness, making your flavors pop; definitely don’t skip this step!
- Heavy Cream – Ensures a luxurious frosting; can be replaced with milk for a lighter option.
For the Cheesecake Filling
- Frozen Cheesecake Squares – This is the creamy surprise inside the cupcakes; stick with plain for a balanced and delicious flavor.
For the Decoration
- Rainbow Sprinkles – Optional but adds a pop of color and fun; dream up a festive look for your treats!
Remember, these Cheesecake Stuffed Cupcakes are not just delightful but also perfect for sharing with loved ones or treating yourself to something sweet!
How to Make Cheesecake Stuffed Cupcakes
Prepare the Batter: In a big bowl, combine the chocolate cake mix, softened unsalted butter, powdered sugar, cocoa powder, vanilla extract, kosher salt, and heavy cream. Mix until you achieve a thick and smooth batter, about 2-3 minutes on medium speed.
Fill Cupcake Liners: Spoon the thick batter into cupcake liners placed in a muffin tin. Fill each liner about halfway full, allowing room for the cupcakes to rise.
Add Cheesecake Filling: Take the frozen cheesecake squares straight from the freezer and gently place one on top of the batter in each liner. Cover the cheesecake with more cupcake batter until the liners are about three-quarters full.
Bake: Place the muffin tin in a preheated oven and bake according to the chocolate cake mix’s instructions, typically around 18-20 minutes, or until a toothpick inserted comes out clean.
Cool and Decorate: Once baked, allow your cupcakes to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Frost with a mixture of powdered sugar and heavy cream, then finish with a sprinkle of rainbow sprinkles for that fun touch!
Optional: Drizzle melted chocolate on top for an extra decadent treat.
Exact quantities are listed in the recipe card below.
Expert Tips for Cheesecake Stuffed Cupcakes
Frozen Cheesecake Squares: Make sure your cheesecake squares are fully frozen before adding them to the batter; otherwise, they might melt into the cupcakes during baking.
Room Temperature Butter: Use softened, room temperature butter for a smoother batter—this helps prevent lumps for your Cheesecake Stuffed Cupcakes.
Avoid Overfilling: Don’t fill your cupcake liners too much; aim for about three-quarters full. This will allow the cupcakes to rise without overflowing.
Check for Doneness: Keep an eye on your cupcakes as they bake, and perform the toothpick test. Remove them from the oven as soon as a toothpick comes out clean to maintain moisture.
Frosting Consistency: Adjust the heavy cream in your frosting for desired thickness; add more for a thinner drizzle or less for a thicker spread.
Decorative Touch: Adding rainbow sprinkles is fun, but consider different toppings like crushed cookies or graham cracker crumbs for a unique presentation.
Make Ahead Options
These Cheesecake Stuffed Cupcakes are a dream for busy home cooks looking to save time! You can prepare the batter and fill the cupcake liners up to 24 hours in advance, simply covering them tightly with plastic wrap and refrigerating. Additionally, make the frosting a day ahead and store it in the fridge as well. To ensure the cupcakes maintain their tender texture, avoid overfilling the liners and use fully frozen cheesecake squares to prevent melting. When you’re ready to bake, simply pop the filled liners into the oven straight from the fridge. Finish by frosting and decorating the cooled cupcakes for a delightful treat that tastes just as fresh as if you whipped them up on the spot!
How to Store and Freeze Cheesecake Stuffed Cupcakes
Fridge: Store your cupcakes in an airtight container for up to 3 days to keep them fresh and moist.
Freezer: For longer storage, freeze your cupcakes in a single layer; they can last for up to 2 months. Be sure to wrap them tightly in plastic wrap, then place them in a zip-top bag or airtight container to prevent freezer burn.
Thawing: Thaw your frozen Cheesecake Stuffed Cupcakes in the refrigerator overnight before serving for the best texture.
Reheating: If you prefer them warm, gently microwave each cupcake for about 10 seconds; just be careful to not overheat them!
Cheesecake Stuffed Cupcakes Variations
Feel free to let your creativity shine by customizing these cupcakes to your taste and dietary needs!
Fruit-Flavored Cheesecake: Swap frozen cheesecake squares for fruit-flavored ones like strawberry or raspberry for a refreshing twist. Imagine the bright, tangy burst mingling with the chocolate!
Mocha Magic: Add a spoonful of instant coffee or espresso powder to the batter for a rich coffee flavor, perfect for chocolate lovers who crave a caffeine kick.
Nutty Delight: Fold in chopped nuts like walnuts or pecans into the batter for a delightful crunch. The contrast of textures will make every bite more exciting!
Gluten-Free Option: Use gluten-free chocolate cake mix instead, ensuring everyone can enjoy these scrumptious cupcakes without worry. It’s just as tasty!
Vegan Friendly: Substitute ingredients with vegan alternatives like coconut cream for the frosting and a vegan cake mix for a plant-based option. Indulge guilt-free!
Spicy Heat: Add a pinch of cayenne pepper or chili powder to the batter for a surprising and delightful spicy kick that balances the sweetness.
Chocolate Variations: Try using white chocolate cheesecake squares instead for a different flavor profile, creating a luscious creaminess that pairs wonderfully with dark chocolate.
Seasonal Spices: Incorporate seasonal spices such as cinnamon or nutmeg for autumn flavors, invigorating the cupcake’s taste profile. Get cozy with every bite!
What to Serve with Cheesecake Stuffed Cupcakes?
Elevate your dessert experience with delightful pairings that perfectly complement each bite of these sweet treats.
- Rich Vanilla Ice Cream: The creaminess balances the chocolate and cheesecake; a scoop provides a refreshing contrast to the warm cupcakes.
- Fresh Berries: Juicy strawberries or raspberries add a bright, tart flavor, enhancing the sweetness of the cupcakes. Serve them on the side for a pop of color!
- Whipped Cream: Light and airy, fresh whipped cream makes each bite even more indulgent while adding a soft texture. Drizzle a little on top for flair.
- Coffee: A warm cup of coffee or espresso pairs beautifully with these rich desserts, as the bitterness cuts through the sweetness. It creates a fantastic morning-after option!
- Chocolate Sauce: Drizzling warm chocolate sauce over your cupcakes amps up the chocolate factor, making each morsel even more decadent and irresistible.
- Chocolate Milkshake: The classic combination of chocolate flavors and a creamy milkshake is a nostalgic treat that will please both kids and adults alike.
- Nutty Caramel Sauce: A drizzle of homemade caramel sauce, especially one with a hint of sea salt, adds another layer of flavor while enhancing the rich chocolate.
- Sparkling Water: For a lighter accompaniment, serve chilled sparkling water with a slice of lemon to cleanse the palate between sweet bites.
- Fruit Tart: A lovely fruit tart brings in additional textures and flavors, making for an elegant and vibrant dessert spread at gatherings.
Cheesecake Stuffed Cupcakes Recipe FAQs
How do I choose the right chocolate cake mix?
I recommend selecting a high-quality chocolate cake mix that you enjoy, as it provides the base flavor for your cupcakes. Look for mixes that use cocoa powder instead of artificial flavors for a richer taste. Additionally, check the expiration date to ensure freshness!
How should I store my Cheesecake Stuffed Cupcakes?
To keep your cupcakes fresh, store them in an airtight container in the refrigerator for up to 3 days. This will help maintain their moisture and flavor. If you’re planning to enjoy them later, freezing is a great option!
Can I freeze Cheesecake Stuffed Cupcakes?
Absolutely! You can freeze these cupcakes for up to 2 months. Just wrap each cupcake tightly in plastic wrap and place them in an airtight container or a zip-top freezer bag. When you’re ready to enjoy them, thaw them in the refrigerator overnight for the best texture.
What should I do if the cupcakes sink after baking?
If your cupcakes sink, it could be due to overmixing the batter or adding too much filling. To prevent this, mix the batter until just combined—don’t overdo it! Also, be sure to follow the instructions for how much cheesecake filling to add. If you noticed sinking after baking, don’t worry—just frost them generously to cover it up!
Are Cheesecake Stuffed Cupcakes safe for those with allergies?
These cupcakes contain common allergens like gluten, dairy, and eggs from the cake mix and cheesecake. If you’re baking for someone with allergies, consider using gluten-free cake mix or dairy alternatives. Always double-check with your ingredient labels to ensure safety.
What if I can’t find frozen cheesecake squares?
No worries! If you can’t find frozen cheesecake squares, you can make your own by blending cream cheese, sugar, and a bit of vanilla extract. Pour the mixture into a small dish and freeze it until solid. Cut into squares and use them in your cupcakes for a delicious homemade filling!
Irresistible Cheesecake Stuffed Cupcakes for Sweet Cravings
Ingredients
Equipment
Method
- In a big bowl, combine the chocolate cake mix, softened unsalted butter, powdered sugar, cocoa powder, vanilla extract, kosher salt, and heavy cream. Mix until you achieve a thick and smooth batter, about 2-3 minutes on medium speed.
- Spoon the thick batter into cupcake liners placed in a muffin tin. Fill each liner about halfway full, allowing room for the cupcakes to rise.
- Take the frozen cheesecake squares straight from the freezer and gently place one on top of the batter in each liner. Cover the cheesecake with more cupcake batter until the liners are about three-quarters full.
- Place the muffin tin in a preheated oven and bake according to the chocolate cake mix's instructions, typically around 18-20 minutes, or until a toothpick inserted comes out clean.
- Once baked, allow your cupcakes to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Frost with a mixture of powdered sugar and heavy cream, then finish with a sprinkle of rainbow sprinkles for that fun touch!