Chocolate Cream Cheese Cupcakes are an irresistible treat. The rich allure of chocolate and the creamy goodness of cream cheese unite to create an indulgent and flavourful dessert. Whether you are in a self-indulgent mood or want to share with your special ones, whip up a batch of these amazing cupcakes and get lost in heavenly bliss.
If you have been here before you’ll know how much I love everything chocolate. But my family not so much. But this is a delicacy that they all enjoyed. The contrast of chocolate and cream cheese blends in such a way as to create a perfect balance without overpowering each other.
Fan of chocolate and cheesecake combo try my cheesecake brownie.
This recipe may look intimidating but it is not. Actually for something so luxurious and decadent the expertise and effort required is pretty low. These cupcakes are so easy as they can be created by even someone who is taking baby steps in the kitchen. So let’s jump in.
Ingredients required to make Chocolate Cream Cheese Cupcakes
Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
CREAM CHEESE MIXTURE
Cream cheese
Sugar(powdered)
Egg
Vanilla extract
CHOCOLATE CUPCAKE BATTER
Butter and Vegetable oil(flavourless)- I’ve used a blend of butter and vegetable (flavourless oil). Butter provides flavour and richness whereas oil gives the necessary moisture to the cupcake. However, you can completely replace anyone with the other with the same quantity. If you prefer to serve this chocolate cream cheese cupcake chilled, replace the butter with oil as butter will dry out the cupcake in the refrigerator.
Sugar(granules)
All-purpose Flour
Cocoa powder- You can use any unsweetened cocoa powder. I’ve used Dutch-processed for extra flavours. Feel free to natural cocoa powder.
Milk- For flavour, moisture and texture. You can also use dairy-free milk like soy, almond, oats etc.
Eggs
Vanilla Extract and Salt – Flavour enhancers.
Baking powder and Baking soda- Leaveners for cupcakes.
How to make Chocolate Cream Cheese Cupcakes?
Following is a simple instruction list, for detailed instructions, find the recipe card below.
CREAM CHEESE MIXTURE
- In a bowl, put cream cheese, egg, powdered sugar, vanilla extract, and salt. Beat till well combined. Set aside.
CHOCOLATE CUPCAKE BATTER
- In another bowl put butter and granulated sugar. Mix till well combined.
- Add oil, milk, eggs, and vanilla extract and mix till well combined.
- Sift in all-purpose flour, cocoa powder, baking powder, salt, and baking soda. Combine well.
Assembly
- Fill cupcake liners halfway full with the cupcake batter. Fill the remaining part with cream cheese batter.
- Portion a small amount of the remaining chocolate batter over the top cream cheese layer. Use a toothpick/skewer to swirl the batter together. Sprinkle some chocolate chips on top(optional).
- Bake in the preheated oven till a skewer or toothpick inserted comes out with a few crumbs.
- Let them cool completely before serving.
Tips
As mentioned above this is a very fool-proof recipe. There is not much you can do to fail. But let’s go through some basics if you are newly starting to bake or cook.
Proper measurements- Employ a kitchen scale for measurements. If you don’t have one carefully measure the ingredients in the cup. Rather than scooping ingredients directly into cups use spoons to fill the cup.
Preheat the oven- Always preheat the oven for at least 20 minutes before baking to ensure proper baking and in this case for that dome shape.
Lining the cupcake tray- Even though there are a lot of people who like to grease the tray I prefer to line. Not only it’s easy to clean but the cupcakes maintain their shape and easy to remove.
Storage
These chocolate cream cheese cupcakes can be stored at room temperature for 1-2 days. And in the refrigerator for 5 days. Freezing can affect the texture of the cupcake so I won’t recommend it.
If you liked this recipe, try these!
Chocolate Cream Cheese Cupcakes
Ingredients
CREAM CHEESE MIXTURE
- 170 g Cream cheese (room temperature) ¾ cup
- 75 g Sugar powdered 3/8cup
- 1 egg (room temperature) room temperature large size
- a pinch salt
- 1½ tsp Vanilla extract
CHOCOLATE CUPCAKE BATTER
- 60 g Butter (room temperature, unsalted) 4½ tbsp.
- 20 g Vegetable oil 1½ tbsp.
- 130 g Sugar(granulated) ⅔ cup
- 120 g All-purpose Flour 1cup
- 30 g Cocoa powder ⅓ cup
- 83 g Milk (room temperature) ⅓ cup
- 2 Eggs (room temperature) large size
- 1½ tsp Vanilla Extract
- 1/2 tsp Baking powder
- ½ tsp Baking soda
- 1/4 tsp salt
Instructions
PREP
- Preheat the oven to 180℃/350℉. Line a cupcake tray with liners.
CREAM CHEESEMIXTURE
- In a medium bowl, put cream cheese,egg, powdered sugar, vanilla extract, and a pinch of salt. Beat with awhisk/hand mixer/stand mixer till well combined. Scrap the sides of the bowloccasionally for proper mixing. Set aside.
CHOCOLATE CUPCAKE BATTER
- In a large bowl put butter andgranulated sugar. Mix till well combined. You can employ a whisk/handmixer/stand mixer for this.
- Add oil, milk, eggs, and vanillaextract and mix on medium speed till well combined.
- Sift in all-purpose flour, cocoapowder, baking powder, salt, and baking soda. Combine well with a spatula.
Assembly
- Fill cupcake liners halfway full (1-2tbsp) with chocolate cupcake batter.
- Fill the remaining part with 1-2 tspof cream cheese batter.
- Portion a small amount of theremaining chocolate batter over the top cream cheese layer. Use atoothpick/skewer to swirl the batter together.
- Sprinkle some chocolate chips ontop(optional).
- 10.Bake in thepreheated oven at 180℃/350℉ for 18-20 minutes. Let them cool in the pan itselffor 10-15 minutes. Then transfer to a wire rack to cool completely beforeserving