Introduction & Inspiration
This Cheesecake Stuffed Cupcakes recipe is a truly over-the-top, ridiculously delicious treat that combines the best of two worlds: rich, fudgy chocolate cupcakes and creamy, tangy cheesecake. It’s a dessert that’s sure to impress, and it’s surprisingly easy to make thanks to a few clever shortcuts. I love to surprise my guests.
The inspiration came from a desire to create a cupcake that was more than just a cupcake. I wanted something with a hidden surprise, a delightful contrast of flavors and textures that would make each bite an experience. It is a treasure hunt.
The combination of a moist chocolate cupcake, a hidden square of frozen cheesecake, and a generous swirl of chocolate buttercream frosting creates a truly unforgettable dessert.
I’m excited to share this recipe because these cupcakes are always a hit. They’re perfect for birthdays, special occasions, or any time you’re craving something truly indulgent. They’re also a great way to use up leftover cheesecake (if such a thing exists!).
Nostalgic Appeal
Cupcakes and cheesecake are both classic desserts that often evoke feelings of comfort, celebration, and childhood memories. They’re treats that are often associated with happy occasions and special moments.
These Cheesecake Stuffed Cupcakes take those classic desserts and combine them into one incredible treat, offering a double dose of nostalgic appeal. It’s a recipe that’s both familiar and exciting, a perfect way to relive those fond memories while also creating new ones.
The hidden cheesecake surprise also adds an element of fun and whimsy, reminiscent of surprise-inside cakes and other playful desserts. It’s a treat that’s sure to bring a smile to everyone’s face.
And that’s the beauty of these cupcakes – they combine the familiar comfort of classic desserts with a fun and unexpected twist, creating a treat that’s both nostalgic and incredibly satisfying.
Homemade Focus
While it is semi-homemade, the result are impressive.
Flavor Goal
Chocolate, cheesecake and more chocolate!
Ingredient Insights
Chocolate cake mix, frozen cheesecake squares, butter, powdered sugar, cocoa powder, vanilla extract, salt, heavy cream, rainbow sprinkles.
Essential Equipment
12-cup muffin tin, cupcake liners, large bowl, hand mixer.
List of Ingredients with Measurements
- 1 box chocolate cake mix, plus ingredients called for on box
- 12 frozen, plain 1″ cheesecake squares
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 2 tsp. vanilla extract
- Pinch kosher salt
- 1/4 cup heavy cream, plus more if needed
- Rainbow sprinkles, for decoration
Step-by-Step Instructions
- Preheat and Prep: Preheat oven to 350° and line a 12-cup muffin tin with cupcake liners.
- Make Cupcake Batter and Bake: In a large bowl, prepare cupcake batter according to package directions. Fill half the muffin tin with batter, then place a piece of cheesecake in the center. Cover with more batter and bake for 25 minutes. Let cool completely.
- Make Frosting: Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt until light and fluffy. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
- Frost.
- Add Sprinkles.
Troubleshooting
*Cupcakes sinking *Frosting too thick or too thin
Tips and Variations
- Different Cheesecake Flavors:
- Different Cake Mix Flavors:
- Add a Filling to the Frosting:
- Use Different Decorations:
Get creative and customize.
Serving and Pairing Suggestions
Parties and celebrations.
Nutritional Information
Enjoy in moderation.
Print
Cheesecake Stuffed Cupcakes
Description
This Cheesecake Stuffed Cupcakes recipe is a truly over-the-top, ridiculously delicious treat that combines the best of two worlds: rich, fudgy chocolate cupcakes and creamy, tangy cheesecake
Ingredients
Essential Equipment
12-cup muffin tin, cupcake liners, large bowl, hand mixer.
List of Ingredients with Measurements
- 1 box chocolate cake mix, plus ingredients called for on box
- 12 frozen, plain 1″ cheesecake squares
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 2 tsp. vanilla extract
- Pinch kosher salt
- 1/4 cup heavy cream, plus more if needed
- Rainbow sprinkles, for decoration
Instructions
- Preheat and Prep: Preheat oven to 350° and line a 12-cup muffin tin with cupcake liners.
- Make Cupcake Batter and Bake: In a large bowl, prepare cupcake batter according to package directions. Fill half the muffin tin with batter, then place a piece of cheesecake in the center. Cover with more batter and bake for 25 minutes. Let cool completely.
- Make Frosting: Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt until light and fluffy. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks).
- Frost.
- Add Sprinkles.
Recipe Summary and Q&A
A show-stopping dessert.
Q: Can I use homemade cupcake batter and cheesecake? A: Yes!
Q: Can I make these ahead of time? A: Yes.
Q: How long will these cupcakes last? A: a few days.