Chocolate Strawberry Cheesecake Cupcake

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 24 Cupcakes


These chocolate cheesecake cupcakes are easy to make with a cream cheese layer baked right in. Topped with a fresh strawberry buttercream.


  • 1 Box Chocolate cake mix plus ingredients listed on the box
  • 1 Package cream cheese (8 oz– softened)
  • 1 Large egg
  • 1/3 C Sugar
  • 6 oz Chocolate chips

For the frosting

  • 1 lb (4 sticks) Unsalted butter at room temperature
  • 5 large eggs whites
  • 1 C plus 2 tbsp Granulated sugar
  • 3/4 C Strawberry Puree


  1. Pre-heat oven to 350°
  2. Mix cake mix with required ingredients listed on the back of the box. Fill your lined cupcake pan 2/3 full.
  3. Mix together softened cream cheese, sugar and egg and beat until smooth. Fold in chocolate chips.
  4. To add the cream cheese mixture to the cupcakes, use a spoon to drop into each liner. The original recipe calls for 1 tsp of the cream cheese mix, but we did about 2 tsp per cupcake and it worked out great. Liners will be very full.
  5. Bake for 18-20 minutes. Use a toothpick to check the doneness of your cupcake. Insert the toothpick and if it comes out clean, your cupcakes are done. Allow cupcakes to cool for a couple minutes before transferring to a wire rack.

For the frosting

  1. Puree strawberries using a food processor. Set aside.
  2. Temper egg whites and sugar in a heat-proof bowl over a pot of simmering water on medium heat. You need just enough water to cover the bottom of the pot, about 1 inch. Heat the egg whites and sugar to 150°F, ensure the sugar as dissolved. Make sure to stir constantly to avoid cooking the egg whites.
  3. Using a wire whisk on your stand mixer, beat on medium-high for 8-10 minutes until the egg whites form soft peaks
  4. Reduce mixer speed to low and add butter 1 tbsp at a time, ensuring each addition is well mixed.
  5. After all the butter has been added, change to paddle attachment and continue beating on medium to allow all the air bubbles to escape. In about 3-5 minutes until the frosting is smooth.
  6. Add pureed strawberries and mix until combined, careful not to over mix.
  7. Serve the same day or you can refrigerate in an air-tight container for up to 3 days. If refrigerated, you will need to bring it to room temperature (about 4 hours) and remix using the paddle attachment for about 5 minutes.
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