Irresistible Cheesecake Stuffed Cupcakes for Sweet Cravings
Indulge in these Cheesecake Stuffed Cupcakes that combine rich chocolate cake with a creamy cheesecake filling, perfect for sweet cravings.
Equipment
- Muffin tin
- Mixing bowl
- Electric mixer
Ingredients
For the Cupcake Batter
- 1 box chocolate cake mix Follow package instructions for additional necessary ingredients.
- 1/2 cup unsalted butter Softened, room temperature.
- 2 cups powdered sugar
- 1/4 cup cocoa powder Can be swapped with carob powder for a unique twist.
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup heavy cream Can be replaced with milk for a lighter option.
For the Cheesecake Filling
- 6 squares frozen cheesecake squares Plain for balanced flavor.
For the Decoration
- 1 cup rainbow sprinkles Optional.
Instructions
Cupcake Preparation
- 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!
Notes
These cupcakes can be stored in an airtight container for up to 3 days. For longer storage, freeze in a single layer for up to 2 months.