Name: Chocolate cheesecake cupcakes
Yield: 12–14 cupcakes
Cuisine: United States
Ingredients: 225 g Full-fat block cream cheese Soft; 65 g Caster sugar; 1 Large egg; 55 g Dark chocolate Chopped; 190 g All-purpose flour; 25 g Natural cocoa powder; 5 mL Baking soda; 1.25 mL Fine salt; 200 g Brown sugar; 240 mL Water; 80 mL Neutral oil; 15 mL White vinegar; 5 mL Alcohol-free vanilla flavouring

Method

01 · Prepare
5 min
Use: Equipment
Heat the oven. Grease and line 12–14 muffin wells with paper liners.
Ready when: Pan ready before mixing.
01 PrepareFit paper liners into the prepared muffin wells.
02 · Mix filling
2 min
Use: Filling
Beat cream cheese, sugar and egg smooth; stir in chocolate.
Ready when: Creamy filling.
02 Mix fillingMix the cream cheese filling until creamy, then stir in chocolate.
03 · Mix dry
1 min
Use: Dry
Whisk the dry ingredients.
Ready when: Even colour.
03 Mix dryWhisk the dry ingredients to an even colour.
04 · Mix wet
2 min
Use: Wet
Whisk the wet ingredients until smooth.
Ready when: No egg streaks.
04 Mix wetWhisk the wet ingredients until smooth.
05 · Combine
1 min
Use: Mix dry, Mix wet
Stir wet mixture into dry just until smooth.
Ready when: Pourable batter.
05 CombineStir the wet mixture into the dry ingredients just until smooth.
06 · Fill
3 min
Use: Mix filling, Combine
Divide chocolate batter between liners; add filling to each centre. Leave headroom.
Ready when: Even portions.
06 FillDivide the batter between liners and add filling to the centres.
07 · Bake
About 25 min
Use: Fill
Transfer to the prepared pan and bake.
Ready when: Centre springs back; skewer has crumbs, not wet batter.
07 BakeBake until the cupcakes are set and spring back.
08 · Cool
About 2 hours
Use: Bake
Rest briefly, then turn onto a rack. Cool fully before decorating.
Ready when: No warmth remains.
08 CoolRest briefly in the pan, then move the cupcakes to a rack.

What to look for

Stage	Look / feel for	Needs attention
Fill	Even portions.	Stop at this cue rather than relying only on elapsed time.
Bake	Centre springs back; skewer has crumbs, not wet batter.	Stop at this cue rather than relying only on elapsed time.
Cool	No warmth remains.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Sunken centre	The batter was underbaked or lost too much air.	If still in the oven, continue until the centre is set.	Use the stated pan and avoid opening the oven early.
Dry crumb	Excess flour or baking time.	Serve with an appropriate cream or filling.	Weigh flour and check doneness at the low end of the range.

Refrigerate covered and serve within 3 days.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Full-fat block cream cheese	Soft	No required brand	Match the ingredient type
Dark chocolate	Chopped	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
All-purpose flour	Plain wheat flourEqual weight	Use plain flour, not self-raising; mix only until combined.	Similar result; stronger bread flour produces a firmer crumb.
Full-fat block cream cheese	Another full-fat block cream cheeseEqual weight	Use a firm product; drainable or whipped tub spreads are not equivalent.	Similar texture; wet spreads can prevent setting.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
12–14 muffin wells with paper liners	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
12–14 muffin wells with paper liners	Use a reusable baking liner rated for this heat, or grease the tray only if the method allows it. For sticky dough or meringue, keep a proper nonstick liner.
Bowls	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Chocolate cheesecake cupcakes

Chocolate cheesecake cupcakes