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!
Table of Contents
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!
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!
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
Yes, I recommend keeping them chilled if not eating right away, due to the cream cheese frosting.
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.
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.
You can use milk, but the results will not be as thick and creamy.
More Easy Desserts
- Chocolate Chip Cookie Dough Cupcakes
- White Chocolate Cupcake with Peanut Butter Frosting
- These Pineapple Orange Cupcakes are an easy, light dessert idea that are nearly guilt free! Less than 75 calories per cupcake!
- Skinny No Bake Cookies
- Oatmeal Chocolate Chip Cookies
- Rice Krispie Treats
Chocolate Chip Cheesecake Cupcakes
Ingredients
For the cupcakes:
- 4 ounce 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 cream cheese, softened 8 ounce
- 1 teaspoon vanilla extract
- 5 cups powdered sugar
- ¼ cup heavy whipping cream
- 1 ½ cup mini chocolate morsels divided
Instructions
- Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
- In a large mixing bowl, add chopped chocolate and cocoa powder. Pour hot coffee over both, then stir until chocolate is melted.
- 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).
- 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.
- 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.
- Fold in 1 1/4 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 2/3 of the way full.
- Store. Keep frosted cupcakes in refrigerator. Or freeze for up to 3 months.
Nutrition
Love chocolate cheesecake? These chocolate cupcakes with cream cheese frosting will dazzle your taste buds!
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!
These cupcakes are phenomenal! We couldn’t stop eating them and can’t wait to make them again 😋
Thank you so much for this super delicious and tasty cupcake recipe! Will surely make this again, highly recommended!
Thank you so much for this super delicious and tasty cupcake recipe! Will surely make this again, highly recommended!
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!
Anyone know the best way to turn this recipe into a cake? Like what size pan and what’s the baking time? Tyvm! :]
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?
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 🙂
What tip did u use for the frosting
I used the big open circle tip.
I love cooking – specially making sweets stuff, thanks for the recipes. The cup cakes are really gorgeous.
I’m dying over that mile-high cream choose frosting!
MMMMM that frosting looks amazing!! Can I just have a spoon please?!
These look beautiful. How can you have too many chocolate chips? Seriously!
Hellooooooo gorgeous!
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!
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
These look absolutely heavenly! Looking forward to the apple goodness next week!