Let’s break down the process of making these Cheesecake Stuffed Cupcakes into easy-to-follow steps. I’ll guide you through each stage, ensuring a stress-free and enjoyable baking experience.

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Step 2: Prepare Cupcake Batter. In a large bowl, prepare the chocolate cake batter according to the package directions.

Step 3: Assemble Cupcakes. Fill half the muffin tin with batter (about halfway full in each liner). Place a frozen cheesecake square in the center of each partially filled cupcake liner. Cover the cheesecake squares with more batter, filling the liners about ¾ full.

Step 4: Bake. Bake for 25 minutes, or until a toothpick inserted into the cake part (not the cheesecake) comes out clean.

Step 5: Cool. Let the cupcakes cool completely in the muffin tin.

Step 6: Make Frosting. While the cupcakes are cooling, make the frosting. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together the softened butter, powdered sugar, cocoa powder, vanilla extract, and salt until light and fluffy.

Step 7: Add Heavy Cream. Beat in the heavy cream, adding more by the tablespoon if needed, until the frosting reaches a creamy consistency that can hold peaks.

Step 8: Frost and Decorate. Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes. Decorate with rainbow sprinkles.

These instructions are very easy to do.