Decadent Cheesecake Stuffed Cupcakes for Ultimate Indulgence
Indulge in these Cheesecake Stuffed Cupcakes, combining rich chocolate with a surprise cheesecake filling for a delightful treat.
Equipment
- Muffin tin
- Mixing bowl
- - Mixer
- - Cupcake liners
Ingredients
Cupcakes
- 1 box Chocolate Cake Mix or favorite homemade recipe
- 3 large Eggs follow mix instructions
- 1 cup Water or Milk milk for richer cupcakes
- 1/2 cup Vegetable Oil neutral oil will work
Cheesecake Center
- 8 oz Frozen Cheesecake Squares plain flavor
Frosting
- 1/2 cup Unsalted Butter softened
- 2 cups Powdered Sugar
- 1/4 cup Cocoa Powder dark cocoa for richer taste
- 1 tsp Vanilla Extract opt for pure extract
- 1/4 cup Heavy Cream adjust for desired consistency
- 1/4 tsp Kosher Salt balances sweetness
Decoration
- 1 cup Rainbow Sprinkles for festive touch
Instructions
Making the Cupcakes
- Prepare the Batter: Follow the instructions on the chocolate cake mix to create a rich, velvety batter. Mix well until smooth.
- Bake Cupcakes: Line your muffin tin with cupcake liners. Fill each liner halfway with batter and bake at 350°F for 15-20 minutes.
- Prepare Cheesecake Center: While your cupcakes cool, cut the frozen cheesecake squares into smaller pieces.
- Assemble Cupcakes: Create a small well in the center of each cupcake and place one cheesecake piece inside, covering it with remaining batter.
- Make Frosting: Beat softened unsalted butter with powdered sugar, cocoa powder, vanilla extract, and heavy cream until smooth.
- Frost Cupcakes: Pipe or spread the chocolate frosting onto each cupcake and top with rainbow sprinkles before serving.
Notes
Chill cheesecake squares before cutting and avoid overmixing the batter to keep cupcakes light and fluffy. Store in an airtight container for freshness.