Cheesecake-Filled Chocolate Cupcakes with Cream Cheese Frosting

Friday, 21 November 2014

These are the best cupcakes I've ever made.  No word of a lie.  I spent a while with the Hummingbird Bakery cookbook, flicking through the different recipes and figuring out which bits of each I wanted to try to pull together.  This is a mixture of two cupcake recipes and a frosting recipe, and I am delighted with the result.  The flavours marry perfectly. These are definitely the cupcakes to make if you want to impress people - I brought them to my friend Julie's housewarming a couple of weeks ago and my friends are still talking about them now!  These would be perfect for a Christmas party, too.

Speaking of Christmas, we are less than five weeks away!  Despite it being my favourite time of year, it never ceases to surprise me just how quickly it sneaks up once you hit September.  There's plenty of time - Halloween and November 5th still to come - and then suddenly they're over and November is a flurry of social activity (because everyone wants to catch up before Christmas and then lock themselves indoors until Spring) and suddenly it's almost December!  I love this time of year.  With that said, I must get back to developing my Christmas recipes!  Happy end-of-November, everyone. It's almost Christmas!!!

Yield:  12 cupcakes     Time:  45 minutes


for the chocolate cupcakes

100g plain flour
20g cocoa powder
140g golden caster sugar
1 1/2 teaspoons baking powder
40g unsalted butter, at room temperature
120ml whole milk
1 medium egg
1/2 teaspoon vanilla extract
50g milk chocolate chips

for the cheesecake filling

140g cream cheese
60g caster sugar
1 medium egg
1/2 teaspoon vanilla extract
100g milk chocolate chips

for the cream cheese frosting (optional)
300g icing sugar, sifted
50g unsalted butter, room temperature
125g cream cheese, fridge cold
cocoa powder, for dusting


Heat the oven to 170C.

Line a 12-cup muffin tray with muffin cases.

  1. Sift the flour, baking powder and cocoa powder in a bowl.  Add the sugar and butter, and mix until combined and you have a sandy consistency.
  2. Whisk together the milk, egg and vanilla in a jug, and slowly pour half into the flour mixture until combined, then repeat with the second half.  Be careful not to over mix.
  3. Mix in the chocolate chips by hand.
  4. In a separate bowl, mix the cream cheese, sugar, egg and vanilla extract until smooth and fluffy with a handheld whisk.  Be careful not to over beat.
  5. Spoon a tablespoon of the chocolate mix into the waiting muffin cases and top with a heaped teaspoon of cheesecake mix, and then a teaspoon more of the chocolate mix. (If you aren't frosting them and would like the marble-looking top, add another small spoonful of cheesecake mixture to the top!)
  6. Bake for 18-20 minutes until the sponge springs back when you press your finger to it.  The cheesecake mix will have turned a golden colour - watch them closely in the last few minutes as the cheesecake mix can dry out if cooked for too long.  Turn out onto a wire rack to cool completely.
  7. To make the cream cheese frosting, beat together the icing sugar and butter with an electric whisk.  Add the cream cheese and beat until fully incorporated.  Turn the mixer to a medium-high speed and continue beating for a few minutes until light and fluffy.  Top the cooled cupcakes with frosting.


Adapted from the Hummingbird Bakery cookbook, p11, p17 + p27.


  1. I'm loving the look of these Tashhh :) Definitely among my most fav combinations ever. P.S. found this link and thought you might like! ;)



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