These chocolate cheesecake cupcakes have a cream cheese layer baked right in. Fresh strawberry buttercream on top.

I’ve been attempting to strike a better balance between work and relaxation. I struggle to give my body the rest and recharge it needs. I simply keep going and going, like the energizer bunny, except without the vitality. Here’s the issue. I have to complete what I start if I want to retain the same level of excellence. I have a tendency to overcommit and have difficulty saying no. I slept in both days this weekend until 11 a.m. Sunday afternoon, I treated myself to a manicure, followed by happy hour, and even slept. It is sometimes necessary to take a step back and give yourself time to relax. You can do it if I can!

I can’t believe it’s been so long since I’ve posted a cupcake recipe! I mean, really. These Chocolate Strawberry Cheesecake Cupcakes are a mash-up of two recipes from my site. My partner prepared the chocolate cheesecake cupcakes, which are one of his faves. One of my favorite summer frostings is the strawberry Swiss meringue buttercream.

Strawberry buttercream is incredibly adaptable. It goes well with pound cake, lemon cupcakes, and even coconut cupcakes. I’m making it for the second time using chocolate cupcakes.

You may make chocolate cupcakes from scratch or from a box using your preferred recipe. All that remains is to apply the cheesecake layer. It’s made with cream cheese, eggs, sugar, and a handful of small chocolate chips. You put a scoop of it on top of the cupcake and it bakes into the center.

It takes some time to create the Swiss meringue buttercream. I recommend that you first read my tutorial. Because it is made from egg whites, it is critical that you follow a few simple procedures. As an example, use grease-free tools. I’ve included a few of photographs of the icing so you can see how it looks when it’s done. Make this frosting without fear! It’s lot simpler than you think. Before you begin, read this instruction on how to create Swiss Meringue Buttercream!

After heating the egg whites and sugar to 160 degrees Fahrenheit, it is beaten to the consistency of marshmallow fluff. After adding the butter, beat it until it resembles whipped cream. Then add the strawberry puree and beat until fully combined.

These cupcakes might be topped with a chocolate drizzle or a strawberry.


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If you like no-bake recipes, check out my cookbook, No-Bake Treats!


Chocolate Strawberry Cheesecake Cupcake

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


These chocolate cheesecake cupcakes have a cream cheese layer baked right in. Fresh strawberry buttercream on top.


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

For the frosting

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


  1. Pre-heat oven to 350
  2. 3 full.Combine cake mix and the ingredients stated on the back of the box. Fill your muffin pan with liners. 2
  3. Cream together softened cream cheese, sugar, and egg until smooth. Stir in the chocolate chunks.
  4. Use a spoon to place the cream cheese mixture into each cupcake liner. The original recipe called for 1 tsp of the cream cheese mixture per cupcake, but we used around 2 tsp and it worked well. Liners will be quite crowded.
  5. 18-20 minutes in the oven. Check the doneness of your cupcake with a toothpick. If the toothpick comes out clean, your cupcakes are done. Allow a few minutes for the cupcakes to cool before transferring to a wire rack.

For the frosting

  1. Using a food processor, puree the strawberries. Place aside.
  2. In a heat-proof dish, whisk together the egg whites and sugar over a saucepan of boiling water over medium heat. You just need approximately an inch of water to cover the bottom of the pot. Heat the egg whites and sugar to 150F, making sure the sugar is completely dissolved. To prevent frying the egg whites, keep stirring regularly.
  3. Using a wire whisk, whip the egg whites on medium-high for 8-10 minutes, or until soft peaks form.
  4. Reduce the mixer speed to low and add the butter one tablespoon at a time, mixing thoroughly after each addition.
  5. After adding all of the butter, switch to the paddle attachment and continue beating on medium to enable all of the air bubbles to escape. 3-5 minutes, or until the frosting is smooth.
  6. Mix in the pureed strawberries until mixed, being cautious not to overmix.
  7. Serve immediately or refrigerate in an airtight container for up to 3 days. If refrigerated, bring it to room temperature (approximately 4 hours) before mixing with the paddle attachment for about 5 minutes.

Recipes from my friends:

Life, Love, and Sugar Strawberry Cupcakes

Sunrise Cupcakes from Lemon Tree Dweling

Spoonful of Flavor’s Vanilla Bean Cake with Strawberry Buttercream

Other recipes you might like:

Strawberry Margarita Cake

Strawberry Pound Cake Cupcakes

Ghirardelli Chocolate and Strawberry Cupcakes

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