Ingredients
For the cupcakes:
- 2 cups (340 grams) semisweet chocolate chips, divided
- 1 1/2 cups (187 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (100 grams) granulated sugar
- 1/3 cup (66 grams) vegetable oil
- 1 large egg
- 1 teaspoon vanilla
- 1 cup water
For the cheesecake filling:
- 6 ounces (170 grams) cream cheese, at room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
- 1/8 teaspoon salt
Directions
For the cupcakes:
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Preheat the oven to 350°F. Line two standard muffin tins with 16 paper liners.
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Place 1/2 cup of the chocolate chips in a small microwave-safe bowl and microwave on high for 45 seconds. Stir until smooth. If not completely melted, return to the microwave for 10 second bursts until smooth. Let cool.
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In a medium bowl combine the flour, baking soda, and salt. In a large bowl vigorously whisk the sugar, oil, egg, and vanilla until well combined. Beat in the melted chocolate chips. Gradually add the flour mixture alternatively with the water. The batter will be thin.
For the filling:
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In the bowl of an electric mixer beat the cream cheese, sugar, egg, and salt until creamy. Stir in 1 cup of the chocolate chips.
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Fill each muffin cup half full. Spoon a tablespoon of the cream cheese filling over the batter. Spoon the remaining batter over the cream cheese filling. Bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean. While still hot, sprinkle the remaining 1/2 cup chocolate chips onto the cupcakes. Let cool for 5 minutes, or until the chocolate chips are shiny, then spread to frost. Remove to wire racks to cool completely.
Recipe Notes
Original recipe by Nestle
*Store in an airtight container at room temperature for up to 2 days. If you refrigerate them, the chocolate topping will harden, so if you don't prefer the texture of the harder chocolate and soft cupcake, let them come to room temperature prior to serving. Keep in mind that any cake product stored in the fridge will dry out faster.
Is it possible to make these mini size? I find people like mini size better a lot of times!
Hi Michele! We haven’t tried that, so I can’t tell you how long they’ll need to bake, but I don’t see why it wouldn’t work! You may need to make additional cake batter or reduce the amount of cheesecake filling, as the ratios will differ in this smaller size. Let us know how it goes! 🙂
Soo delicious! Will make again!
I thought these cupcakes with cream cheese have to be refrigerated. Or did I misunderstand the recipe somehow. Thank you
Hi Janie! Sugar in recipes like this act like a preservative, and prevents the filling from spoiling. Of course, if that makes you uncomfortable, feel free to refrigerate them – just be aware that the chocolate topping will be hard and the cupcakes will dry out faster 🙂
Wow excellent and my husband great aunt made this 40 + years ago. Infact just made this yesterday using her hand written card but as a cake. YUM YUM
My cheesecake floats to the bottom of the cupcake?
Would you know why?
Hi Marge! Oh no, I’m sorry your filling ended up at the bottom of your cupcakes! Did you fill your cupcake liners halfway, then spoon in the filling, and then add the remaining batter on top? Alternatively, perhaps your filling was a little too cold or thick, and it was too heavy for the batter, and that’s why it dropped down? Please let me know if you would like to troubleshoot further! I’m happy to help! 🙂
This is a recipe from Nestle company! I have been making them for years!
Thank you Terri, that is noted in the Recipe Notes 🙂
The ingredients note 2 cups of chocolate chips, but the instructions note 1/2 cup to melt and the remaining 1/2 cup for the topping. Is it just one cup total?
Nope, it’s 2 cups. Check out in the directions underneath the second heading “For the filling:”, this is where your missing 1 cup of chocolate chips is used. Enjoy your cupcakes! 🙂
This was one of the best chocolate cupcakes I’ve ever tasted. It was moist and had great chocolate flavor. I would definitely make these again.
So glad you enjoyed these cupcakes!
This is basically the same as the Blackbottom cupcakes from the late 60’s -early 70’s! Devils food cupcakes with a tablespoonful of cream cheese mixture and it bakes inside cupcakes while chocolate cake bakes resulting in mini cheesecake inside chocolate cake.
The mixture usually had mini chocolate chips in the cream cheese mixture. Look up “BLACK BOTTOM CUPCAKES”
Can I use a box mix and can I freeze them until I need them
I made this this week and it turned out ok, but nothing special about it. You dont really taste the cheesecake much, the only thing that saves it are the chocolate chips!! Not enough flavour in the chocolate batter and not enough cheesecake!! I dont recommend!
Do these cupcakes need refrigerated because of the cream cheese or can they sit out on the counter?
Hello, really want to give these a go but I was just wondering if you can freeze them? Thanks.
I made these as mini cupcakes and they are a hit. Very tasty and chocolatey without being too sweet. They are a mess to make, but not too hard.
I had to make 2 batches of the cake to get the filling and cupcakes to come out even.
I grated some good chocolate to sprinkle on top instead of using chocolate chips.
I will definitely save this recipe and make them again.
I would have given this five stars except for the having to make two batches of the cupcake batter
Hi..can i use mini cupcake pan?
Amazing recipe! I’ve made this several times already and they always turns out luscious and chocolaty! Thanks Tessa!
I’ve made this recipe several times… always blows everyone away!! Very luscious and chocolate! Thanks Tessa!
Can dark chocolate chips be used instead semi sweet?
I made theses today but I used fresh strawberries in the cream cheese instead of chocolate chips and made a frosting in stead chocolate chips for the topping. My wife loves them.
Made these for my son’s 21st. HUGE hit! I ended up microwaving the “frosting” chips and swirling them onto the hot cupcakes with the back of a spoon. Loose chocolate chips just rolled off/didn’t fully melt.
Great flavor but I had the same experience as a couple others, the cream cheese mixture was thin and became a layer that peaked through the top chocolate layer (vs a filling). The cream cheese mixture needs to be heavier to sink into the cake mixture rather than float. If I made this again, I’d double the cream cheese from 6 oz to 12 oz.
I completely agree!! the same thing happened to me!
Connie Did you only double the creamcheese?
I want to make this for work. I have to make it the day before. Do I need to keep it in the fridge, because of the cream cheese?
Gosto demais desse doce e essa receita então deve ser muito boa, meus filhos sempre pedem pra eu fazer receitas diferentes das que eu tenho, acredito que encontrei o que eles tanto pedem. parabéns pelo site.
Hello :). I have made those cupcakes 3 time now (they are super good) but I have a problem each time : the filling is very liquid so either it mixes with the chocolate or I have a layer more than a cheesecake heart. Do you avec an idea ? Do you refrigerate the filling before adding it to the batter in the tin ?
Any idea ?
Thank you for your help and all your wonderful recipes !
Emma
This is amazing! Im thinking of making this as a cake! Have you ever tried it? Any pointers or should I stay clear?