Description

This recipe, “Cheesecake Stuffed Cupcakes,” is all about taking the classic cupcake to a whole new level of decadence by adding a surprise cheesecake center

Ingredients

Scale

Here’s the equipment you’ll need:

12-cup muffin tin: For baking the cupcakes.
Cupcake liners: To line the muffin tin and prevent sticking.
Large mixing bowl(s): For preparing the cupcake batter and the frosting.
Hand mixer (or stand mixer): For beating the butter and sugar for the frosting, and for mixing the cake batter (although the cake mix instructions may just call for stirring).
Measuring cups and spoons: For accurate ingredient proportions.
Piping Bag and Tip: (optional) For a decorative look.

That’s a pretty standard list of baking equipment!

List of Ingredients with Measurements

Here’s the ingredient list with precise measurements:

Cupcakes:

1 box chocolate cake mix, plus ingredients called for on box
12 frozen, plain 1″ cheesecake squares

Frosting:

1 cup unsalted butter, softened
2 ½ cups powdered sugar
¾ cup cocoa powder
2 tsp. vanilla extract
Pinch kosher salt
¼ cup heavy cream, plus more if needed

Decoration:

Rainbow Sprinkles

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Instructions

Let’s walk through the process:

Preheat and Prep: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
Prepare Cupcake Batter: In a large bowl, prepare the cupcake batter according to the package directions.
Assemble Cupcakes: Fill each muffin liner halfway with batter. Place a frozen cheesecake square in the center of each. Cover with more batter, filling each liner about two-thirds full.
Bake: Bake for 25 minutes, or until a toothpick inserted near the edge (avoiding the cheesecake center) comes out clean.
Cool: Let the cupcakes cool completely in the muffin tin. This is important, as the cheesecake center needs time to set.
Make Frosting: While the cupcakes are cooling, make the frosting. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat the softened butter, powdered sugar, cocoa powder, vanilla extract, and salt until light and fluffy.
Add Heavy Cream: Beat in the heavy cream, adding more by the tablespoon if needed, until the frosting reaches a creamy consistency that can hold peaks.
Frost and Decorate: Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes. Decorate with rainbow sprinkles.