Chocolate cupcakes filled with a creamy cheesecake center—rich, moist, and perfect for special occasions.

Scale

Chocolate Cupcakes:

1¼ cups all-purpose flour

½ cup cocoa powder

1 cup sugar

1 teaspoon baking soda

½ teaspoon salt

1 large egg

½ cup milk

½ cup vegetable oil

1 teaspoon vanilla extract

¾ cup hot water

Cheesecake Filling:

8 oz cream cheese, softened

¼ cup sugar

1 egg yolk

½ teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C) and line muffin tin.

2. Beat cheesecake filling ingredients until smooth.

3. Whisk dry cupcake ingredients in a bowl.

4. Add wet ingredients and mix until smooth.

5. Fill liners halfway with chocolate batter.

6. Add cheesecake filling, then top with more batter.

7. Bake 18–22 minutes until set.

8. Cool completely before serving.

Refrigerate leftovers.

Do not overbake.

Centers firm as cupcakes cool.