Melts-in-Your-Mouth Chocolate Cheesecake Cupcakes

Decadent and velvety chocolate cheesecake cupcakes that melt in every bite

112 3 minutes read

Chocolate cheesecake cupcakes are pure decadence in every bite. Without the crust, they focus entirely on the creamy, melt-in-your-mouth texture of chocolate-infused cheesecake. Perfect for those who want a lighter dessert or simply love the silky richness of cheesecake on its own.

These cupcakes are incredibly easy to make and versatile enough for various toppings. Their simple elegance makes them a standout treat for any occasion, whether it’s a party, dinner gathering, or just a sweet pick-me-up. Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners.

Lightly spray the liners with non-stick cooking spray to ensure the cupcakes release easily. Cream the cheese and sugar: In a large mixing bowl, beat the softened cream cheese on medium speed with a hand or stand mixer until smooth and creamy, about 2 minutes. Add the granulated sugar and beat until well combined.

Sift in the unsweetened cocoa powder and mix until fully incorporated and smooth, ensuring no lumps remain. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure an even mixture. Reduce the mixer speed to low and pour in the heavy cream and vanilla extract.

Continue mixing until the batter is smooth and slightly glossy. Gently fold in the melted and cooled semi-sweet chocolate chips using a spatula. Mix until the chocolate is evenly distributed throughout the batter. Divide the cheesecake batter evenly among the prepared muffin liners, filling each liner about ¾ full.

Tap the muffin tin gently on the counter to remove any air bubbles and smooth out the tops. Place the muffin tin on the centre rack of your preheated oven. Bake for 18–20 minutes, or until the edges are set and the centres jiggle slightly when gently shaken.

Avoid overbaking, as this can cause cracks to form on the surface of the cheesecakes. Remove the cupcakes from the oven and let them cool in the muffin tin for about 15–20 minutes. Once they reach room temperature, transfer them to the refrigerator and chill for at least 2 hours, or until completely set.

Before serving, top each cheesecake cupcake with a dollop of whipped cream, a sprinkle of chocolate shavings, or fresh berries for an extra touch of elegance and flavour.

Expert Tips for Success;

Cream Cheese Preparation: Ensure your cream cheese is fully softened to room temperature before mixing. This helps achieve a smooth, lump-free batter.
Avoid Overbaking: Check the cupcakes at the 18-minute mark. A slight jiggle in the centre is ideal; the cheesecakes will firm up as they cool.
Melted Chocolate Cooling: Melt your chocolate in short bursts in the microwave or over a double boiler, and let it cool slightly before adding it to the batter to avoid scrambling the eggs.
Liner Removal: Chill thoroughly before removing liners to keep the cupcakes intact and smooth on the sides.

Customization Ideas and Variations;

Dietary Needs: Use dairy-free cream cheese and substitute coconut cream for heavy cream to make this recipe lactose-free.
Flavour Variations: Add a tablespoon of instant coffee or espresso powder to the batter for a mocha twist.
Swirled Flavors: Swirl in a spoonful of peanut butter or fruit jam before baking for added flavour and visual appeal.
Toppings: Experiment with crushed nuts, caramel drizzle, or a sprinkle of sea salt for a gourmet touch.

Serving Suggestions;

Pair these cupcakes with a strong cup of coffee or hot chocolate for a delightful dessert experience.
Serve alongside fresh fruit like strawberries or raspberries to balance the richness of the cheesecake.
For special occasions, place each cupcake in a decorative wrapper and top with a small edible flower or chocolate curl.

Storage, Reheating, and Make-Ahead Tips;

Storage: Store cupcakes in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap each cupcake tightly in plastic wrap and freeze in a sealed freezer bag for up to 3 months. Thaw overnight in the fridge before serving.
Make-Ahead: These cheesecake cupcakes are perfect for making ahead. Bake and chill them a day or two before your event for stress-free preparation.

These crustless chocolate cheesecake cupcakes are a dream come true for any dessert lover. Their silky, melt-in-your-mouth texture and rich chocolate flavour make them an irresistible treat for any occasion.

With simple preparation and endless customization options, they’re a dessert you’ll want to make again and again. Grab your ingredients, follow the steps, and treat yourself to a truly indulgent experience. Enjoy!