Introduction
These cupcakes pair chocolate cake with a creamy cheesecake center and a sweet cherry heart. They look nice and taste rich. You can make them for a party, a gift, or a treat at home. If you like chocolate sauces and sweets, you may also enjoy this chocolate gravy recipe for another dessert idea.
Why make this recipe
Make this recipe because it mixes three favorites: chocolate, cheesecake, and cherries. The cupcakes are fun to make and easy to share. They look extra special with the hidden cherry heart. If you like easy baked breakfasts or simple filled treats, try this after you try the egg bites with cottage cheese for another simple recipe.
How to make Cheesecake Filled Chocolate Cupcakes with Cherry Hearts
This is a two-part bake. First you make a cream cheese filling. Then you make the chocolate cupcake batter. You spoon batter, add the cheesecake layer, and cover with more batter. After baking and cooling, cut a small heart shape and fill it with cherry pie filling. For a tip on working with small bites and fillings, see a savory method like the garlic steak bites to learn neat cutting and filling techniques that transfer well to desserts.
Ingredients :
- 1 (8-oz) package cream cheese (softened)
- 1 egg
- 1/3 cup granulated sugar
- pinch salt
- 6 ounces mini chocolate chips (from a 10 ounce package)
- 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 (from a 10 ounce bag)
- powdered sugar (to dust with)
- 1 can cherry pie filling
Directions :
Preheat your oven to 350 degrees F.
Start by making the filling. In a stand mixer or large bowl, beat the cream cheese until it is smooth and there are no lumps. Add 1 egg, 1/3 cup sugar, and a pinch of salt. Fold in 6 ounces of the mini chocolate chips. (A little more than half the bag, no need to measure). Scrape the mixture into another bowl.
Add 1 cup sugar, flour, cocoa, baking soda, and salt to the empty bowl (no need to wash). Whisk to combine. Then add the water, oil, sour cream, vinegar, and vanilla.
Beat until combined, then fold in the remaining 4 ounces of mini chocolate chips.
Line about 20 cupcake tins with paper liners (try these heart themed liners!). Add 1 tablespoon of the cupcake batter to each one.
Add one tablespoon of cheesecake filling on top of the cupcake batter.
Divide the remaining batter between the cupcakes. Try to make sure the cheesecake is covered, but it’s not the end of the world if some is peeking out.
Bake at 350 for about 19-23 minutes, or until a toothpick inserted into the cake part comes out clean. Be sure to check in multiple cupcakes, as the chocolate chips can make the toothpick look wet even when the cupcake is done baking.
Let cool completely on a wire rack. I stuck mine in the freezer for about 20 minutes.
Open the can of cherry pie filling.
Use a paring knife to cut hearts about 1/2 to 1 inch deep in the cupcakes. Scoop out the heart, try not to eat all 20 at once.
Use a sifter to dust the cupcakes with powdered sugar.
Use a small spoon to fill the heart centers with cherry pie filling. I like to add 3 cherries per cupcake.
Eat right away! Store leftovers tightly sealed in the fridge.
How to serve Cheesecake Filled Chocolate Cupcakes with Cherry Hearts
Serve them at room temperature or slightly chilled. Place on a small plate for each person. Dust more powdered sugar before serving if you like. They make a pretty dessert for holidays or parties.
How to store Cheesecake Filled Chocolate Cupcakes with Cherry Hearts
Store in an airtight container in the fridge. They keep well for 3-4 days. Do not leave them out at room temperature for long because of the cheesecake filling. You can freeze the baked cupcakes (without the cherry filled hearts) for up to 1 month. Thaw in the fridge before filling with cherry pie.
Tips to make Cheesecake Filled Chocolate Cupcakes with Cherry Hearts
- Use room temperature cream cheese so the filling is smooth.
- Do not overmix the cupcake batter; stir until just combined.
- Check several cupcakes with a toothpick to be sure they are done.
- Cool cupcakes fully before cutting the hearts to keep the shape neat.
- Use heart liners and a small paring knife for clean cuts.
Variation
- Use raspberry or strawberry pie filling instead of cherry for a different fruit note.
- Add a little orange zest to the batter for a citrus twist.
- Top with whipped cream instead of powdered sugar for a lighter finish.
FAQs
Q: Can I make the cheesecake filling ahead of time?
A: Yes. You can make the filling a day ahead and keep it in the fridge covered.
Q: Can I use regular chocolate chips instead of mini chips?
A: Yes, but mini chips spread more evenly. If you use regular chips, chop them small for a similar result.
Q: Do I need sour cream in the batter?
A: Sour cream makes the cupcakes moist and tender. You can use plain yogurt as a mild substitute.
Q: How do I keep the cherry from overflowing?
A: Add a few cherries and some filling, not too full. The heart hole should hold 2-4 cherries depending on size.
Q: Can I make these in a cake pan instead of cupcakes?
A: Yes. Bake time will be longer. Check with a toothpick and adjust baking time as needed.
Conclusion
If you want another version with a cherry and cheesecake center, see this similar cherry cheesecake stuffed cupcakes recipe for ideas. For a step-by-step look at a chocolate and cheesecake combo, this chocolate cheesecake cupcakes with cherry heart tutorial also helps. For a themed valentine twist and serving ideas, check the valentine chocolate cupcakes with cherry filling notes.
Cheesecake Filled Chocolate Cupcakes with Cherry Hearts
Ingredients
Cheesecake Filling
- 1 package 1 (8-oz) package cream cheese, softened Use room temperature for smooth mixing.
- 1 large 1 egg
- 1/3 cup granulated sugar
- a pinch salt
- 6 ounces mini chocolate chips From a 10 ounce package.
Chocolate Cupcake Batter
- 1 cup granulated sugar
- 1.5 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 Can substitute with plain yogurt.
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 4 ounces mini chocolate chips From a 10 ounce bag.
- powdered sugar (for dusting)
- 1 can cherry pie filling
Instructions
Making the Filling
- Preheat your oven to 350 degrees F.
- In a stand mixer or large bowl, beat the cream cheese until smooth and lump-free.
- Add the egg, 1/3 cup granulated sugar, and a pinch of salt. Fold in 6 ounces of mini chocolate chips.
- Scrape the mixture into another bowl.
Making the Cupcake Batter
- In the empty bowl, add 1 cup granulated sugar, all-purpose flour, cocoa powder, baking soda, and salt. Whisk to combine.
- Add water, vegetable oil, sour cream, white vinegar, and vanilla extract. Beat until combined.
- Fold in the remaining 4 ounces of mini chocolate chips.
Baking the Cupcakes
- Line about 20 cupcake tins with paper liners.
- Add 1 tablespoon of the cupcake batter to each liner.
- Add one tablespoon of cheesecake filling on top of the cupcake batter.
- Divide the remaining batter between the cupcakes to cover the cheesecake filling.
- Bake at 350 for about 19-23 minutes, checking with a toothpick inserted to see if it comes out clean.
- Let cool completely on a wire rack.
- Use a paring knife to cut hearts into the cooled cupcakes and scoop out some of the cake.
- Fill each heart with cherry pie filling, adding about 3 cherries per cupcake.
- Dust with powdered sugar before serving.