Chocolate Chip Cheesecake Cupcakes
Rich Chocolate Cupcakes topped with Chocolate Chip Cheesecake frosting! Decadent, from scratch, and delicious!
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I haven’t shared cupcakes on the blog since last Spring. Isn’t that crazy? Well don’t worry, today’s recipe will totally make up for my lack of cupcake posting!
To make these Chocolate Chip Cheesecake Cupcakes, I used my FAVORITE chocolate cupcake base for these cupcakes. It’s rich and fudgy. They don’t get a big dome on top, but I like it that way because I like to swirl a large amount of frosting on top of each cupcake! There is a certain thing called “cupcake to frosting ratio.” I like mine to be 1:1.
The frosting is cream cheese based with some vanilla and mini chocolate chips. I added some extra chocolate chips for garnish! Feel free to add the amount of chips YOU like, some people (LIKE ME) enjoy the frosting filled with chips, some like a little less. You can’t go wrong either way! Just be sure to pile your cupcakes HIGH with frosting.
Enjoy this chocolate recipe, next week is all about Apples here on Shugary Sweets. Be sure you go apple picking this weekend to stock up! Now, go make a quick batch of cupcakes!
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Chocolate Chip Cheesecake Cupcake recipe:
Chocolate Chip Cheesecake Cupcakes
Ingredients
For the cupcakes:
- 1/4 cup butter, softened
- 3/4 cup granulated sugar
- 1 eggs
- 1 cup all purpose flour
- 1/4 cup dark chocolate unsweetened cocoa powder
- 1/4 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup brewed coffee, strong
- 1/4 cup buttermilk
For the frosting:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 tsp vanilla extract
- 5 cup powdered sugar
- 2 Tbsp milk
- 1 1/2 cup mini chocolate morsels, divided
Instructions
- For the cupcakes, mix flour, cocoa, salt, baking soda and baking powder in small bowl. Set aside.
- Mix brewed coffee and milk. Set aside.
- In large mixing bowl, beat butter and sugar for 5 minutes until fluffy. Add egg. Slowly add in dry ingredients, alternating with milk mixture (in about 3 additions).
- Pour into lined cupcake pans and bake in a 350 degree oven for 15-18 minutes. Remove and cool completely before frosting.
- For the frosting, beat butter and cream cheese for 3 minutes until fluffy. Add in vanilla, powdered sugar and milk and beat an additional 3-5 minutes. Fold in 1 1/4 cup mini chocolate morsels. Pipe frosting onto cupcakes. Sprinkle with remaining morsels if desired.
- ENJOY!
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That frosting looks like I want to just eat it with a spoon! Mmmm, so good! And mini chips in frosting sounds great to me!
Thanks Averie! Mini chips make everything better 🙂
These are GORGEOUS!
Thanks Dorothy!
hi…. those are lovely cupcakes…. I just wanna ask, what if I don’t want to use coffee? Can I replace it with another ingredient? thanks 🙂
You can use water. The coffee doesn’t change the flavor of the cupcakes, it just enhances the chocolate. But if you absolutely don’t want to use it, just replace with an equal amount of water!
I absolutely disagree with the flavor of coffee not coming through in the chocolate. It does come through and I don’t particularly care for the taste of the coffee in my cake!
These look almost too pretty to eat…almost. 😉
A break from pumpkin? What??? Haha! I have a non pumpkin recipe for Thursday too, so I get it 🙂 You know I love your cupcake to frosting ratio so much! And I love the extra chips on top!!!
Thanks girl. Don’t worry, pumpkin will be back soon. I do have a case of 24 cans to use 🙂
I am sooo on board with your frosting ratio, Aimee!
It’s a good plan. I know 🙂
These look incredible! I have a weakness for chocolate chips, cupcakes and cheesecake so this is all my fave’s all in one bite! 🙂
Thanks Jennifer! And thanks for all the twitter love too 🙂
I love every thing about this cupcake. Including that decadent frosting. Yum!
These are gorgeous cupcakes, Aimee! You can’t go wrong with chocolate and cheesecake!
I like mine at a 1:1 ratio, too. I’ll probably bury it under a huge mound of chocolate chips, too – love this! 🙂
I know, I was being conservative in my chip-use.
I had to laugh at your 1:1 cupcake-to-frosting ratio. Now, that’s my kind of cupcake! And now, I can have a cupcake and cheesecake all in one dessert? Almost too good to believe!
I’m a genius. I know!
Cheesecake frosting? Now we are talking! 🙂 They look so wonderfully rich and those liners – so pretty!
normally I prefer cupcakes unfrosted, just because they feel gritty and don’t have flavor other than butter, but this frosting definitely sounds like something I’d love! I’m on board with the extra chocolate chips, too!
Unfrosted cupcakes? Can we even be friends? I’m not sure anymore…
I need to move into your neighborhood! I’ll take the extras! These really do have the perfect amount of frosting on top!
The frosting is always the best part. I’m good with having a smaller dome on the cupcakes in order to pile on the frosting. It’s a sacrifice worth making. 🙂
ooohhhh these look wonderful!! Chocolate, cheesecake! Now you just need a cup of coffee and you are good to go with these!
Coffee is always brewing at my house!!! C’mon over!
Now that looks like a frosting I could eat by the spoonful!
Chocolate cupcakes are my favorite. I like all the cupcakes because they are delicious and are very easy in baking. I use the same recipe and cupcakes are always extremely tasty! My family asks me to bake them every week.
Whoohoo. So glad you love this recipe! Thanks for sharing 🙂
Oh my YUM!!! These look selfish. Can’t wait to try them!
Oops, i meant ‘delish’…… NOT ‘selfish’…….though if I make these I might end up being selfish by keeping them all for myself…..hee-hee!!
These look absolutely heavenly! Looking forward to the apple goodness next week!
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
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!
Hellooooooo gorgeous!
These look beautiful. How can you have too many chocolate chips? Seriously!
MMMMM that frosting looks amazing!! Can I just have a spoon please?!
I’m dying over that mile-high cream choose frosting!
I love cooking – specially making sweets stuff, thanks for the recipes. The cup cakes are really gorgeous.
What tip did u use for the frosting
I used the big open circle tip.
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 🙂
Sure! I don’t see why not 🙂
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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
Hmmm, the frosting shouldn’t be crunchy, are you sure you used powdered sugar, not granulated sugar?
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Anyone know the best way to turn this recipe into a cake? Like what size pan and what’s the baking time? Tyvm! :]
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!