Why You’ll Love This Recipe
These cupcakes are an absolute treat—moist, rich chocolate cake, creamy cheesecake filling, and a delightful cherry center that melts in your mouth with every bite. The contrast between the smooth cheesecake, the tender cupcake, and the sweet cherry topping makes them a hit at any gathering. With an easy-to-follow recipe and a beautiful presentation, these cupcakes will impress everyone!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Filling:
- 1 (8-oz) package cream cheese, softened
- 1 egg
- 1/3 cup granulated sugar
- Pinch of salt
- 6 ounces mini chocolate chips (from a 10-ounce package)
For the Cupcakes:
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup water
- ½ cup vegetable oil
- ½ cup sour cream
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 4 ounces mini chocolate chips (from a 10-ounce package)
- Powdered sugar, for dusting
- 1 can cherry pie filling
directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line 20 cupcake tins with paper liners.
- Make the Cheesecake Filling:
- In a stand mixer or large bowl, beat the cream cheese until smooth.
- Add the egg, sugar, and a pinch of salt. Mix until smooth.
- Fold in 6 ounces of mini chocolate chips (slightly more than half the bag). Set the mixture aside.
- Prepare the Cupcake Batter:
- In the same bowl, whisk together sugar, flour, cocoa powder, baking soda, and salt.
- Add the water, oil, sour cream, vinegar, and vanilla extract. Mix until combined.
- Fold in the remaining 4 ounces of mini chocolate chips.
- Assemble the Cupcakes:
- Add 1 tablespoon of cupcake batter into each cupcake liner.
- Add 1 tablespoon of the cheesecake filling on top of the batter.
- Top with the remaining cupcake batter, ensuring the cheesecake is mostly covered.
- Bake: Bake for 19–23 minutes or until a toothpick inserted into the cake part comes out clean (the chocolate chips may make it look wet).
- Cool Completely: Let the cupcakes cool completely on a wire rack. For faster cooling, place them in the freezer for about 20 minutes.
- Fill with Cherry Hearts:
- Open the can of cherry pie filling.
- Use a paring knife to cut hearts (about ½ to 1 inch deep) in the center of each cupcake.
- Scoop out the heart centers (be careful not to eat them all at once!).
- Finish and Serve:
- Dust the cupcakes with powdered sugar using a sifter.
- Spoon cherry pie filling into the heart center of each cupcake. You can add 3 cherries per cupcake for the perfect amount of cherry goodness.
- Serve immediately and enjoy! Store leftovers tightly sealed in the fridge.
Servings and timing
- Yield: 20 cupcakes
- Prep time: 20 minutes
- Cook time: 22 minutes
- Total time: 42 minutes
Variations
- Flavor Twist: Use a different fruit pie filling (like blueberry or raspberry) instead of cherry for a different flavor.
- Mini Cupcakes: Make smaller versions by adjusting the baking time and using a mini muffin tin.
- Cream Cheese Frosting: Top the cupcakes with a dollop of cream cheese frosting for extra sweetness.
- Vegan Version: Use vegan cream cheese, egg replacer, and non-dairy milk for a vegan-friendly version.
- Chocolate Ganache: Drizzle with chocolate ganache for an extra layer of indulgence.
storage/reheating
- Store cupcakes in an airtight container in the fridge for up to 3 days.
- To enjoy later, let the cupcakes come to room temperature, or warm them in the microwave for 10-15 seconds for that fresh-baked taste.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can prepare the cupcakes a day ahead. Just store them in the fridge and fill them with the cherry pie filling right before serving.
Can I use fresh cherries instead of cherry pie filling?
You can use fresh cherries, but make sure to cook them down with a little sugar and cornstarch to thicken the mixture.
How do I get the heart-shaped cutout in the cupcakes?
After baking and cooling, simply use a paring knife to cut a heart shape in the center of each cupcake. Scoop out the middle and fill it with the cherry pie filling.
Can I freeze these cupcakes?
Yes, you can freeze the unfilled cupcakes for up to 2 months. Just make sure they are tightly wrapped and stored in an airtight container. Add the filling after thawing.
Can I use a different filling?
Yes, you can substitute the cheesecake filling with flavored cream cheese or a custard filling for a different twist.
Conclusion
These Cheesecake Filled Chocolate Cupcakes with Cherry Hearts are the perfect indulgent treat for Valentine’s Day, special occasions, or any time you want to make a dessert that will truly impress. With a rich chocolate base, a creamy cheesecake filling, and a sweet cherry heart, these cupcakes offer the best of both worlds—decadence and fun, all in one bite!
Cheesecake Filled Chocolate Cupcakes with Cherry Hearts
These Cheesecake Filled Chocolate Cupcakes with Cherry Hearts are a decadent treat featuring rich chocolate cupcakes filled with a smooth cheesecake center and topped with a sweet cherry pie filling heart. Perfect for Valentine’s Day or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 20 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cheesecake Filling:
1 (8-oz) package cream cheese, softened
1 egg
1/3 cup granulated sugar
Pinch of salt
6 ounces mini chocolate chips (from a 10-ounce package)
For the Cupcakes:
1 cup granulated sugar
1 ½ cups all-purpose flour
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup water
½ cup vegetable oil
½ cup sour cream
1 tablespoon white vinegar
1 teaspoon vanilla extract
4 ounces mini chocolate chips (from a 10-ounce package)
Powdered sugar, for dusting
1 can cherry pie filling
Instructions
- Preheat the oven to 350°F (175°C). Line 20 cupcake tins with paper liners.
- Make the Cheesecake Filling: In a stand mixer or large bowl, beat the cream cheese until smooth. Add the egg, sugar, and a pinch of salt. Mix until smooth. Fold in 6 ounces of mini chocolate chips. Set aside.
- Prepare the Cupcake Batter: In the same bowl, whisk together sugar, flour, cocoa powder, baking soda, and salt. Add the water, oil, sour cream, vinegar, and vanilla extract. Mix until combined. Fold in the remaining 4 ounces of mini chocolate chips.
- Assemble the Cupcakes: Add 1 tablespoon of cupcake batter into each cupcake liner. Add 1 tablespoon of cheesecake filling on top of the batter. Top with the remaining cupcake batter to mostly cover the cheesecake.
- Bake: Bake for 19–23 minutes or until a toothpick inserted into the cake part comes out clean. Let cool completely.
- Fill with Cherry Hearts: Cut a heart shape in the center of each cooled cupcake using a paring knife. Scoop out the centers and fill them with cherry pie filling, placing 3 cherries per cupcake.
- Finish and Serve: Dust the cupcakes with powdered sugar and serve immediately. Store leftovers tightly sealed in the fridge.
Notes
Use a different fruit pie filling (like blueberry or raspberry) for a different flavor twist.
Make mini cupcakes by using a mini muffin tin and adjusting the baking time.
Top with cream cheese frosting or drizzle with chocolate ganache for extra indulgence.
For a vegan version, substitute cream cheese, egg, and sour cream with plant-based alternatives.
Store unfilled cupcakes in the freezer for up to 2 months and add the filling after thawing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
