Cheesecake Chocolate Cupcakes

3 minutes
September 16, 2022
Carole Jones

If you have someone special in your life, the most important day of the year for you is Valentine’s Day!  It is two short weeks away and I am here to provide something so much better than those boxes of waxy chocolates or predictable flowers you always buy.  These fab Cheesecake Chocolate Cupcakes are rich and decadent….even if you aren’t 🙂Cheesecake Chocolate Cupcakes - recipe for a delicious and moist chocolate cupcake topped with a layer of chocolate chip cheesecake

My hubby has it pretty easy when it comes to Valentine’s Day.  It also happens to be my birthday.  And no, I don’t make him buy me two separate presents.  After 23 years of marriage, I should just be glad continues to love me and puts up with my personality because I can be a real STINKER 🙂

For many years, my go-to Valentines dessert has been my rock-star Chocolate Melting Cake.  It is awfully sexy as far as desserts go.
Cheesecake Chocolate Cupcakes - recipe for a delicious and moist chocolate cupcake topped with a layer of chocolate chip cheesecake

This new recipe came via one of my closest friends who has been whipping up these amazing cupcakes for years.  I love that these babies are a massive step above your standard cupcake.  Anyone can top a cupcake with frosting….boring!  These sweet gems of love have CHEESECAKE as their frosting.  It doesn’t get much sexier than this.

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Cheesecake Chocolate Cupcakes

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  • Yield: 20 cupcakes 1x


  • Cheesecake Mixture
  • 8 oz cream cheese, room temperature
  • 1 egg, room temperature
  • 1/8 tsp salt
  • 1/3 C sugar
  • 6 oz mini chocolate chips
  • Cupcake Mixture
  • 1 1/2 C flour
  • 1 C sugar
  • 1/4 C baking cocoa
  • 1 tsp baking soda
  • 1/3 C oil
  • 1 tsp vanilla
  • 1 C water
  • 1 Tb white vinegar
  • 1/2 tsp salt


  1. Preheat oven to 350 and place 20 cupcake liners in a muffin tin. Beat together all the cheesecake ingredients, except for the chocolate chips until smooth and combined. Add the chocolate chips and set aside.
  2. In a medium bowl, mix together the dry ingredients for the cupcakes, then add the wet. Mix just until combined then evenly divide the batter between the 20 liners. Spoon the cheesecake mixture over the top. Bake for 25 minutes. Cool completely and if desired, drizzle with some melted chocolate.


  • Serving Size: 1 cupcake
  • Calories: 212
  • Sugar: 19g
  • Sodium: 163mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 24mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


8 years ago

Looks yummy!!!

8 years ago

Thanks Christina 🙂

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