Nothing like waking up to warm cupcakes that’s soft in the middle.

So my son does not like cup cakes. He said they are too sweet, too floury, too dry… blah blah blah…

But I have only time to bake cupcakes since they are fast to cook (20-25 minutes) compared to a large cheesecake that will take me at least 1 hour and cooling takes another 30 minutes.



So, here’s a compromise. The chocolate cupcake with cheese in the middle. Still fast to cook, yet good to eat. The centre is always moist because it is actually a cheese cake, but the top is really a chocolate cup cake.

If you, like my son, has been spoiled by such treats, then I guess you also won’t eat cup cakes.


Cream Cheese Filling:
115g Philadelphia Cheese
50g Caster Sugar
1/2 teaspoon Vanilla Essence
1 Egg

Choculate Cupcake:
100g Self-raising Flour
6 Tablespoon Cocoa powder
1 teaspoon Salt
1 teaspoon Coffee mixed into 1 teaspoon hot water
100g Butter
50g Caster Sugar
50g Brown Sugar
1/2 teaspoon Vanilla Essence
2 Eggs
125ml Milk


Preheat Oven to 180ºC, and line cupcake tin with 12 paper cups.

Cream Cheese Filling:

  1. Blend cream cheese, sugar and vanilla essence until smooth and creamy.
  2. Add egg and beat till smooth.


  1. Cream butter and sugar till light and fluffy, almost white.
  2. Add eggs, one at a time, ensuring each has emulsified before adding the next one.
  3. Fold in flour, milk, and all the dry ingredients.
  4. 1/2 fill each mold with chocolate batter, then divide cream cheese mixture into 12, and pour them over the chocolate batter in the mold. Top up each cupcakes with the remaining chocolate batter.
  5. Bake for 25 minutes. (I was in a hurry, so I baked them at 190ºC and for 20 minutes).

If you are strapped for time, and have no time to make the chocolate cupcake batter, use a good premix.  ‘Gourmetize’ the cupcakes with that cheese cake middle.