Triple Choc Cheesecake Cupcake

If too much chocolate were a thing, these decadent cheesecake cupcakes would be guilty as sin.


  • 50 grams cocoa powder
  • 175 grams all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 175 grams unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 milliliters milk
  • Chocolate sauce to drizzle
  • Shaved white chocolate to sprinkle
  • White Choc Cheesecake
  • 250 grams Philadelphia cream cheese
  • 4 tablespoons powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 200 grams melted white chocolate
  • Frosting
  • 1 batch fluffy cream cheese frosting
  • 125 milliliters chocolate sauce


  1. White Choc Cheesecake
  2. Place cream cheese, vanilla extract and powdered sugar milk into a large mixing bowl and mix using a hand mixer until smooth. Scrape down the bowl and egg and white chocolate.
  3. Frosting
  4. Mix frosting and chocolate sauce together until well combined. Set aside in the fridge
  5. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  6. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
  7. Next, add milk and eggs in a jug and whisk until well combined.
  8. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  9. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  10. Scoop a tablespoon of the cheesecake mixture on top, press it down gently with the back of a spoon.
  11. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  12. Fit the end of a piping bag with a Wilton 6B tip and frost a swirl of frosting on top of each cupcake. Drizzle with chocolate sauce and sprinkle with white chocolate shavings.