Chocolate cheesecake cupcakes

(5 ratings)
Chocolate cheesecake cupcakes
Chocolate cheesecake cupcakes
  • Makes: 48 (mini cupcakes)

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Chocolate cupcakes baked with a creamy cheesecake layer and two-tone chocolate icing piped on top. Make up to 48 bite-sized cakes or bigger ones if you like.


For the chocolate layer:
  • 125g plain flour
  • 150g caster sugar
  • ½tsp bicarbonate of soda
  • 40g cocoa powder
  • Pinch of salt
  • 120ml water
  • 25g vegetable oil
  • 1.5tsp white vinegar
  • 25g white chocolate, chopped into small pieces, frozen for at least 4 hrs

For the cheesecake layer:

  • 200g light cream cheese
  • 50g caster sugar
  • 1 large egg
  • ½tsp natural vanilla extract
  • 25g extra dark chocolate, chopped into small pieces then frozen for at least 4 hours
For the two-tone icing:

  • White icing (such as Dr. Oetker White Designer Icing)
  • Chocolate icing (such as Dr. Oetker Chocolate Designer Icing)
You'll also need:
  • 48 petit four-sized cases
  • Mini cupcake baking tin

Cupcakes will keep for 3-4 days in an airtight container.


  1. Preheat the oven to 170˚C/325˚F/gas 3 and line a mini cupcake baking tin with petit four-sized cases.
  2. For the chocolate layer: Using an electric hand mixer or a wooden spoon, combine all the chocolate layer ingredients except the frozen chocolate, in a large bowl and mix until smooth.
  3. Stir in the frozen white chocolate pieces, and place ½tsp of the mixture into each paper case.
  4. For the cheesecake layer: Clean the electric mixer blades or bowl, then combine all the cheesecake layer, except the chocolate pieces, and mix until smooth.
  5. Stir in the frozen dark chocolate pieces and place ½tsp of the mixture into the paper cases on top of the chocolate mixture.
  6. Bake for 10 mins in the centre of a preheated oven or until an inserted skewer comes out clean and the cupcakes are firm to touch on top. You may have to bake these mini cupcakes in batches. Transfer to a wire rack to cool the cupcakes completely before icing.
  7. To decorate: Insert a fine rosette nozzle into a piping bag.
  8. Carefully squeeze the white designer icing into one side of the bag.
  9. Next squeeze the chocolate designer icing into the other side of bag to produce a two-tone effect in the icing when piped.
  10. Ensure cakes are cooled completely before piping the icing on.

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