Monday, 30 March 2015

Chocolate Cupcakes with Cheesecake Filling

I like my chocolate cupcakes like I like my... ... coffee, dark and handsome.

Chocolate Cupcakes with Cheesecake Filling
slightly adapted from here
Makes 12

For the Filling:
200g cream cheese, at room temperature
1/3 cup caster sugar
1 egg, at room temperature

For the Cupcakes:
1 1/2 cups plain flour
1 cup firmly packed brown sugar
5 tablespoons cocoa powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup water
1/3 cup vegetable oil (I use grape seed oil)
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Make the Filling:
Put the cream cheese into the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the caster sugar and egg and beat until combined. Spoon the mixture into a piping bag and set aside.

Make the Cupcakes:
Preheat the oven to 175C and line a 12-hole cupcake pan with paper liners. Set aside.

Sift the flour, brown sugar, cocoa powder, baking soda and salt into a medium mixing bowl.

In a separate bowl, mix together the water, oil, vinegar and vanilla.

Make a well in the middle of the dry ingredients and pour the wet ingredients into the well and stir until just combined.
Spoon the batter into the cupcake liners and pipe a few tablespoons of the filling into the centre of each cupcake.
Bake for 25 minutes, or until they spring back when lightly pressed. Remove from the oven and transfer them onto a wire rack to cool completely.


  1. Now this would be a wonderful treat for me. I like everything about these cupcakes. They're gorgeously dark chocolate and the surprise inside keeps it moist and delicious.

  2. Chocolate and cheesecake always go well together. Add some soft and moist cake with that, yummmmmmm! Anytime :)

  3. I have been fantasising about both chocolate cake and cheesecake, and now you have entwined the two! So much deliciousness in these dark and handsome cupcakes :)