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Cheesecake Filled Chocolate Cupcakes with Cherry Hearts

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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.

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

  1. Preheat the oven to 350°F (175°C). Line 20 cupcake tins with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. Bake: Bake for 19–23 minutes or until a toothpick inserted into the cake part comes out clean. Let cool completely.
  6. 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.
  7. 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

Find it online: https://chocolatecoveredamy.com/cheesecake-filled-chocolate-cupcakes-with-cherry-hearts/