These indulgent Chocolate Cheesecake Cupcakes with Cherry Pie Filling come together in about 30 minutes and are baked to perfection for a quick and easy dessert that your family will love! You can easily switch up the ingredients based on what you have on hand, or use this recipe as an opportunity to clear out your fridge and use up pantry staples. Seriously, these cupcakes are perfect for any occasion, whether it’s a last-minute treat or a sweet surprise for family movie night!
Ingredients Breakdown
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 package cream cheese (8 oz), softened
- 1/3 cup powdered sugar
- 1 can cherry pie filling
Let’s Get Cooking!
Now that we’ve covered all the ingredients, let’s dive into how to make these amazing Chocolate Cheesecake Cupcakes with Cherry Pie Filling!
Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. You can pick any fun colors to jazz things up, my kids love when I go for bright colors!
In a bowl, combine that 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 tsp of baking powder, and 1/2 tsp of salt. Whisk these together until well blended. It should look like a delicious chocolaty powdery mix!
In another bowl, cream together that 1/2 cup of softened butter, along with the 1/2 cup granulated sugar and 1/2 cup brown sugar, until it’s light and fluffy. This is where the magic begins, y’all. Think about 2-3 minutes of beating on medium speed. Trust me, it’s worth the arm workout!
Now, add each of the 2 large eggs one at a time, mixing well after each addition. Then stir in the 1 tsp of vanilla extract. The mixture should smell so delightful!
Gradually mix in the dry ingredients until just combined, stirring frequently to avoid getting lumps. You don’t want to overmix here, just until everything is nicely incorporated!
In a separate bowl, beat together that 8 oz package of softened cream cheese and the 1/3 cup of powdered sugar until smooth. You should have a delicious, creamy filling ready to go!
Fill each cupcake liner halfway with a spoonful of chocolate batter, then add a generous spoonful of the cream cheese mixture on top. It’s kind of a mini cupcake layered cake situation, and it just looks adorable!
Bake for 18-20 minutes or until a toothpick inserted into the cake comes out clean. Allow these miniature chocolate bites to cool in the pan for 5-10 minutes before transferring them to a wire rack. Oh, the delicious smell in your kitchen seriously, you’re gonna be in heaven!
Once cooled, cut a small heart shape out of the top of each cupcake to create a lovely little pocket for the cherry pie filling. Seriously, this is like a delicious surprise waiting to happen!
Spoon that luscious cherry pie filling into the center of each cupcake where the heart was cut out. You can load it up as much as you want, there’s no such thing as too much cherry goodness!
Serve and enjoy your decadent chocolate cheesecake cupcakes with your family! These little bites of heaven are sure to be a hit.
Why I Love This Recipe
This is my go-to recipe when I want to whip up a quick dessert that’s sure to impress. I’m a real sucker for anything chocolate, but add in cream cheese and cherry pie filling? It’s like a match made in dessert heaven! And the best part is that these are a total crowd-pleaser, everyone from kids to grandparents devours them at family gatherings! Plus, you can adapt the cherry filling based on the seasons or what you have on hand, super versatile!
Serving Suggestions
If you loved these Chocolate Cheesecake Cupcakes, be sure to check out my Strawberry Banana Pudding, my Easy Twix Thumbprint Cookies, or my Homemade Churro Bites with Nutella! Each of these delights has a special spot in my heart and will make your taste buds sing!
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes! Perfect for whipping up an impressive dessert in no time.
Crowd-Pleaser
These little cups of joy are sure to satisfy even the pickiest eaters my kids can’t get enough!
Customizable
You can easily mix up the flavors here! Try different pie fillings, or swap in some mint extract for a refreshing twist. Seriously, the possibilities are endless!
Comfort Food
These cupcakes are loaded with tons of flavor. The rich chocolate and creamy cheesecake filling are absolute comfort food that anyone would love.
Serving and Storage Tips
How to Serve This
Serve these cupcakes as is, or, for an extra special touch, dust with powdered sugar or top with whipped cream! If you’re feeling a little wild, add some chocolate shavings or even some crushed graham crackers for a fun crunch!
Storage
These cupcakes stay fresh in the refrigerator for up to 3 days. Just make sure they’re covered so they don’t dry out!
Reheating Instructions
If you want to enjoy these again later, you can pop them in the microwave for about 10-15 seconds to warm them up, make sure to remove any frosting first!
Freezer Friendly
Yes! You can freeze these cupcakes; just wrap each individually in plastic wrap and then place in an airtight container for up to 2 months. When you’re craving one, let it thaw in the fridge overnight and enjoy!
I hope you love making these Chocolate Cheesecake Cupcakes with Cherry Pie Filling as much as I do! They’re such a treat and perfect for, well, any day of the week!
Enjoy every sweet bite, friends! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Chocolate Cheesecake Cupcakes with Cherry Pie Filling
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, combine 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 tsp of baking powder, and 1/2 tsp of salt. Whisk until well blended.
- In another bowl, cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar and 1/2 cup of brown sugar until light and fluffy.
- Add the 2 large eggs one at a time, mixing well after each addition, then stir in the 1 tsp of vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- In a separate bowl, beat together the 8 oz of softened cream cheese and 1/3 cup of powdered sugar until smooth.
- Fill each cupcake liner halfway with chocolate batter, then add a spoonful of the cream cheese mixture on top.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5-10 minutes before transferring to a wire rack.
- Cut a small heart shape out of the top of each cupcake to create a pocket for the cherry pie filling.
- Spoon the cherry pie filling into the center of each cupcake.
- Serve and enjoy!