★★★★★

Chocolate Chip Cheesecake Cupcakes

Rich Chocolate Cupcakes topped with Chocolate Chip Cheesecake frosting! Decadent, from scratch, and totally delicious. Moist and delicious with a tangy cream cheese frosting that is loaded with chocolate chips!

Can’t get enough chocolate and cheesecake? Bookmark these Chocolate Chip Cheesecake Bars for later! Or try our stuffed chocolate chip cheesecake cookies for an on the go treat!

Chocolate cupcakes with cheesecake frosting and mini chocolate chips on top.

Why this Recipe Works

This decadent dessert is the combination of two all time favorites: my richest chocolate cupcake recipe and my famous cream cheese frosting.

Putting them together creates a decadent cupcake that tastes eerily similar to a chocolate cheesecake! Only, it’s even easier to make and you don’t have to worry about a cracked top.

I added chocolate chips on top for an eye catching and delicious finish! Make these Chocolate Chip Cheesecake Cupcakes now. You can thank me later!

Ingredient Notes

Coffee. Brewed hot coffee is my secret ingredient for creating the most chocolatey cupcakes! It adds an added dimension of flavor that makes the chocolate stand out.

Buttermilk. Use a store bought variety or try homemade buttermilk for making moist cupcakes.

Bittersweet chocolate. The higher quality the chocolate, the better the cupcakes turn out. I use Ghirardelli brand.

Cream Cheese. Don’t even think about using anything other than full fat here!

Step by step photos showing how to make cheesecake frosted chocolate cupcakes.

Easy Instructions

For the cupcakes:

Pour hot brewed coffee over cocoa powder and chopped chocolate squares. Stir until the chocolate is melted.

Add the remaining ingredients and beat to combine. Scoop the batter into a lined cupcake pan. Bake for 18 to 20 minutes.

For the frosting:

Beat the butter and cream cheese, then add remaining ingredients. Fold in chocolate morsels.

To assemble:

Pipe cream cheese frosting onto cupcakes using frosting bags. Sprinkle more mini morsels on top and enjoy!

Chocolate chip cheesecake frosted chocolate cupcakes on a wooden serving platter.

Tips and Tricks

  • How to prevent chocolate from settling. The cocoa solids will naturally settle and cling to the sides of the bowl as you make the cupcake batter. Stay on top of it by regularly scraping down the sides of the bowl as you mix.
  • How to tell if cupcakes are done. Press your finger to the center of one of the chocolate cupcakes. If it springs back right away, the cupcakes are done. If an indentation remains, they need a few more minutes in the oven.
  • Use a cookie scoop. To ensure evenly sized cupcakes, use a cookie dough scoop to divide the batter. Fill each cavity of the tin about 2/3 of the way full.

Recipe FAQs

Do you have to keep these cupcakes in the fridge?

Yes, I recommend keeping them chilled if not eating right away, due to the cream cheese frosting.

Can I make these cupcakes ahead of time and freeze them?

You can make the cupcakes ahead of time and freeze them before adding the frosting. Seal in freezer bags and keep in the freezer for up to 3 months. When ready to eat, let the cupcakes thaw then add the cream cheese frosting.

Do the chocolate cupcakes taste like coffee?

The answer is a resounding NO! You can’t taste the coffee at all. The bitterness merely serves to deepen the cocoa flavor in your chocolate cheesecake cupcakes.

Can I use milk instead of heavy cream in my frosting?

You can use milk, but the results will not be as thick and creamy.

Chocolate cupcake unwrapped and topped with cream cheese frosting and mini chocolate chips.

More Easy Desserts

Yield: 24 cupcakes

Chocolate Chip Cheesecake Cupcakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Rich Chocolate Cupcakes topped with a creamy Chocolate Chip Cheesecake frosting! Decadent, from scratch, and delicious!

Ingredients

For the cupcakes:

  • 4 oz bittersweet chocolate squares, chopped
  • ⅔ cup unsweetened cocoa powder
  • 1 ½ cups hot brewed coffee
  • 1 ¾ cup granulated sugar
  • 1 ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup vegetable oil
  • ¼ cup buttermilk

For the frosting:

  • 1 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 5 cups powdered sugar
  • ¼ cup heavy whipping cream
  • 1 ½ cup mini chocolate morsels, divided

Instructions

    1. Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
    2. In a large mixing bowl, add chopped chocolate and cocoa powder. Pour hot coffee over both, then stir until chocolate is melted.
    3. Add granulated sugar, flour, salt, baking soda and baking powder. Add in the vanilla extract, eggs, vegetable oil, and buttermilk. Beat for about 4 minutes, scraping down the sides of the mixing bowl several times (and the bottom too to make sure the chocolate doesn't settle).
    4. The batter will be thin, that's okay! Using a large cookie scoop, spoon batter into prepared cupcake tins, about ⅔ full. Bake for 18-20 minutes, until a toothpick in the center comes out clean, or the cupcake springs back from a touch of your finger. Remove and cool completely on wire rack.
    5. For the frosting, beat butter and cream cheese for 3 minutes until fluffy. Add in vanilla, powdered sugar and cream and beat an additional 3-5 minutes.
    6. Fold in 1 ¼ cup mini chocolate morsels. Pipe frosting onto cupcakes. Sprinkle with remaining morsels if desired.

Notes

  • You can use hot water instead of hot coffee if preferred. The coffee enhances the chocolate flavor without adding a coffee flavor to the dessert.
  • How to tell if cupcakes are done. Press your finger to the center of one of the chocolate cupcakes. If it springs back right away, the cupcakes are done. If an indentation remains, they need a few more minutes in the oven.
  • Use a cookie scoop. To ensure evenly sized cupcakes, use a cookie dough scoop to divide the batter. Fill each cavity of the tin about ⅔ of the way full.
  • Store. Keep frosted cupcakes in refrigerator. Or freeze for up to 3 months.

Nutrition Information:

Yield:

24

Serving Size:

1 cupcake

Amount Per Serving: Calories: 402Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 194mgCarbohydrates: 53gFiber: 2gSugar: 43gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Love chocolate cheesecake? These chocolate cupcakes with cream cheese frosting will dazzle your taste buds!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 4, 2021

Comments & Reviews

  1. Oh my goodness! I made these for my birthday the other day with my daughter and we absolutely loved these cupcakes! So delicious and very addicting. Definitely going to make these again!

  2. Thank you so much for this super delicious and tasty cupcake recipe! Will surely make this again, highly recommended!

  3. Yes!! Frosting should 100% be 1:1 -absolutely.  My husband hates frosting, so he will always give me his—a match made in heaven! These look amazing, and looking forward to your apple recipes next week!  Thanks, Aimee!

  4. Anyone know the best way to turn this recipe into a cake? Like what size pan and what’s the baking time? Tyvm! :]

  5. Holy sugar in the frosting batman!! Next time I might use 1/2 the sugar my frosting is literally crunchy and I can’t taste the cream cheese at all :(. I wish I were better at baking so I’d know how to set it off

    1. Hmmm, the frosting shouldn’t be crunchy, are you sure you used powdered sugar, not granulated sugar?

  6. Oh these look divine! I wonder, could you make the frosting, and have that as a dip? Maybe use graham crackers for dipping? Thanks for sharing this 🙂

  7. Wow, these cupcakes look so decadent! I love the mini chocolate chips on top. perfect! 🙂
    I like my cake to frosting ratio 1:1, too. haha! The frosting is usually the best part, and this frosting looks especially delicious!
    Pinning these!

  8. Gorgeous cupcakes, Aimee! Though I wouldn’t expect anything less. 😉 Though I can’t wait to see what apple recipes you share, I adore these cheesecake cupcakes! YUM

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