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
Scale
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.
