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If you crave the perfect blend of rich chocolate, creamy cheesecake, and a burst of tart cherry sweetness, then the Cheesecake Filled Chocolate Cupcakes with Cherry Hearts Recipe is exactly what you need to try next. These cupcakes are a delightful fusion of moist cocoa-infused cake, luscious cheesecake swirls hidden inside, and a charming cherry heart that pops with vibrant flavor. Whether you’re baking for a special occasion or simply treating yourself, this recipe will quickly become one of your favorites to share with friends and family.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that come together in harmony to create layers of flavor and texture. Each element plays a vital role—cream cheese for that velvety filling, cocoa powder for deep chocolate notes, and cherry pie filling to crown the cupcakes with a sweet and tangy heart.
- Cream cheese (8 oz, softened): The secret to a smooth, tangy cheesecake filling that melts in your mouth.
- Eggs (2 total): One for the cheesecake filling and one to enrich the cupcake batter, binding everything beautifully.
- Granulated sugar (1 1/3 cups total): Sweetness that balances the richness—split between the filling and the cake.
- Salt (about 3/4 teaspoon total): Enhances the chocolate and cheesecake flavors without overpowering.
- Mini chocolate chips (10 oz bag, divided): Embedded in both the cheesecake and the batter, adding bursts of melty chocolate goodness.
- All-purpose flour (1 1/2 cups): The structure for the cupcakes, ensuring a tender crumb.
- Cocoa powder (1/4 cup): Deepens the chocolate flavor and gives the cupcakes their rich color.
- Baking soda (1 teaspoon): Provides gentle lift so your cupcakes stay soft and airy.
- Water (1/2 cup): Adds moisture without weighing down the batter.
- Vegetable oil (1/2 cup): Keeps the cupcakes tender and moist for days.
- Sour cream (1/2 cup): Adds tang and moisture, complementing the cream cheese filling perfectly.
- White vinegar (1 tablespoon): Reacts with baking soda to help the cupcakes rise just right.
- Vanilla extract (1 teaspoon): Rounds out all the flavors with a warm, sweet aroma.
- Cherry pie filling (1 can): The star of the show for those adorable, juicy cherry hearts inside each cupcake.
- Powdered sugar (for dusting): A delicate finishing touch adding sweetness and a pretty look.
How to Make Cheesecake Filled Chocolate Cupcakes with Cherry Hearts Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 350 degrees Fahrenheit. Lining your muffin tins with paper liners—heart-themed if you have them!—sets the stage for these adorable cupcakes.
Step 2: Make the Cheesecake Filling
In a stand mixer or large bowl, beat the softened cream cheese until perfectly smooth and lump-free. Add one egg, 1/3 cup sugar, and a pinch of salt, then fold in 6 ounces of mini chocolate chips. This creamy, chocolate-studded mixture will be the luscious heart hidden inside each cupcake. Scrape it into a separate bowl to keep it aside for now.
Step 3: Mix the Cupcake Batter
Without washing the bowl, whisk together 1 cup sugar, flour, cocoa powder, baking soda, and salt. Stir in the water, vegetable oil, sour cream, vinegar, and vanilla extract until everything melds into a smooth batter. Then gently fold in the remaining 4 ounces of mini chocolate chips – these little bursts will melt into sweet pockets of joy when baked.
Step 4: Assemble the Cupcakes
Drop a tablespoon of the cupcake batter into each lined cupcake tin. Then dollop a tablespoon of the cheesecake filling over the batter. Finally, cover with the remaining batter, trying to enclose the cheesecake filling beneath—but a peek or two of filling is perfectly charming!
Step 5: Bake and Cool
Bake for 19 to 23 minutes, checking doneness with a toothpick inserted into the cake part (beware of melted chocolate chips giving a false wet look). Once done, let the cupcakes cool completely on a wire rack. For a quick chill, pop them in the freezer for 20 minutes before moving on to the next steps.
Step 6: Create the Cherry Hearts
Using a paring knife, carefully cut out heart-shaped wells about half to one inch deep in each cupcake. Scoop out the cake, resisting the urge to nibble on more than a few. Dust each cupcake lightly with powdered sugar using a sifter for a pretty, snowy effect.
Step 7: Fill with Cherry Pie Filling and Enjoy
Spoon cherry pie filling into the heart-shaped wells, aiming to add about three cherries per cupcake for that perfect pop of color and juicy flavor. Serve immediately to enjoy the full contrast of textures and tastes—moist chocolate cake, creamy cheesecake, and sweet, tart cherries.
How to Serve Cheesecake Filled Chocolate Cupcakes with Cherry Hearts Recipe
Garnishes
A dusting of powdered sugar is a classic that adds sweetness and elegance. For extra flair, top with a single fresh cherry or a light drizzle of melted chocolate to highlight the cherry heart center beautifully.
Side Dishes
Pair these cupcakes with simple sides like a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich flavors. A hot cup of coffee or black tea also makes the perfect companion to balance the sweetness.
Creative Ways to Present
Arrange the cupcakes on a tiered serving tray with fresh cherries scattered around for a playful touch. You could also use decorative cupcake wrappers and little edible glitter sprinkles to impress guests at birthday parties or romantic celebrations.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and refrigerate. The cupcake’s cheesecake filling means they stay moist and fresh for up to 3 days. Always keep them chilled to maintain the smooth texture of the filling and the integrity of the cherry hearts.
Freezing
You can freeze these cupcakes before adding the cherry filling to preserve freshness. Wrap them tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before decorating with cherry pie filling and powdered sugar.
Reheating
Since these cupcakes are best enjoyed chilled due to the cream cheese filling, avoid microwaving. Instead, let them come to room temperature for 15-20 minutes before serving if you prefer them less cold.
FAQs
Can I substitute the cherry pie filling with fresh cherries?
Absolutely! Fresh cherries will give a slightly different texture and less syrupy sweetness, but they add a fantastic natural flavor. Just pit them and toss with a bit of sugar before filling the hearts.
What do I do if the cheesecake filling starts to leak out during baking?
It’s common for a bit of the filling to peek out. To minimize leakage, be sure not to overfill the cupcakes and cover the filling fully with batter. Slight leaks often add to the rustic charm of these treats!
Why does the toothpick come out wet sometimes even when cupcakes are done?
The mini chocolate chips can melt and make the toothpick appear wet. Check in several spots and rely on the springiness of the cupcake top and edges browning slightly to confirm doneness.
Can I make these cupcakes gluten-free?
Yes, by substituting all-purpose flour with a gluten-free flour blend that includes xanthan gum, you can enjoy these cupcakes gluten-free. Baking times might vary slightly, so keep an eye on them.
How can I make the cherry hearts more defined?
Using a small, sharp paring knife or a heart-shaped mini cookie cutter helps create crisp edges. Chill the cupcakes before cutting to make the cake firmer and easier to carve.
Final Thoughts
Once you dive into the Cheesecake Filled Chocolate Cupcakes with Cherry Hearts Recipe, you’ll see why it’s such a beloved treat. They bring together the best of creamy, chocolatey, and fruity flavors in the most charming way. Whip up a batch soon—you won’t regret gifting yourself or anyone else these delightful cupcakes that truly feel like a hug in dessert form!
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Print
Cheesecake Filled Chocolate Cupcakes with Cherry Hearts Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 20 cupcakes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Description
Indulge in these delightful Cheesecake Filled Chocolate Cupcakes with Cherry Hearts, featuring a rich chocolate cupcake base, creamy cheesecake filling studded with mini chocolate chips, and a surprise cherry pie filling heart center. Perfect for special occasions or a decadent treat, these cupcakes combine creamy, chocolatey, and fruity flavors in every bite.
Ingredients
Cheesecake Filling
- 1 (8-oz) package cream cheese, softened
- 1 egg
- 1/3 cup granulated sugar
- Pinch of salt
- 6 ounces mini chocolate chips (from a 10-ounce package)
Cupcake Batter
- 1 cup granulated sugar
- 1 & 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 4 ounces mini chocolate chips (remaining from the 10-ounce bag)
Topping and Filling
- Powdered sugar (for dusting)
- 1 can cherry pie filling
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the cupcakes.
- Make Cheesecake Filling: In a stand mixer or large bowl, beat the softened cream cheese until smooth and lump-free. Add 1 egg, 1/3 cup granulated sugar, and a pinch of salt. Fold in 6 ounces of mini chocolate chips. Transfer this mixture into a separate bowl and set aside.
- Prepare Dry Ingredients: In the empty mixing bowl (no need to wash), whisk together 1 cup sugar, all-purpose flour, cocoa powder, baking soda, and salt to combine evenly.
- Add Wet Ingredients: Pour in water, vegetable oil, sour cream, white vinegar, and vanilla extract to the dry ingredients. Beat the mixture until combined, then gently fold in the remaining 4 ounces of mini chocolate chips.
- Line Cupcake Tin and Add Batter: Line about 20 cupcake tins with paper liners. Spoon approximately 1 tablespoon of the cupcake batter into each liner, creating the base layer.
- Add Cheesecake Filling Layer: Spoon 1 tablespoon of the cheesecake filling on top of the cupcake batter in each liner, layering the creamy filling inside the cupcake.
- Top with Remaining Batter: Divide the remaining cupcake batter evenly among the liners to cover the cheesecake filling, ensuring most of the cheesecake is covered but some peeking is acceptable.
- Bake Cupcakes: Bake in the preheated oven at 350°F for 19 to 23 minutes or until a toothpick inserted into the cupcake portion (not into chocolate chips) comes out clean. Check multiple cupcakes as chocolate chips may cause the toothpick to appear wet despite doneness.
- Cool Cupcakes: Remove cupcakes from oven and let cool completely on a wire rack. Optionally, chill in the freezer for about 20 minutes to firm up before decorating.
- Prepare Cherry Filling: Open the can of cherry pie filling and set it aside for topping.
- Create Cherry Heart Cavities: Using a paring knife, carefully cut heart shapes about 1/2 to 1 inch deep into the center of each cupcake. Scoop out the heart-shaped pieces, reserving them or enjoying carefully.
- Dust Cupcakes: Lightly dust the cupcakes with powdered sugar using a sifter for a decorative finish.
- Fill with Cherry Pie Filling: Spoon cherry pie filling into the heart-shaped cavities of each cupcake, adding about 3 cherries per cupcake to create a sweet, fruity center.
- Serve Immediately: Enjoy these cupcakes right away. Store any leftovers in an airtight container in the refrigerator to maintain freshness.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- When checking doneness, avoid inserting the toothpick through chocolate chips to get an accurate reading.
- Heart-themed cupcake liners add a charming touch but are optional.
- Chilling cupcakes before cutting the cavities helps maintain structural integrity.
- Leftover cheesecake filling can be used as a delicious dip or frosting.
- Store cupcakes tightly sealed in the fridge for up to 3 days.
