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Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again.
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 274 calories, 14 g fat (6 g saturated fat), 26 mg cholesterol, 217 mg sodium, 34 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Cream Cheese Chocolate Cupcakes in Country Woman January/February 2003, p31
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 22, 2013 by lovecookin4you
I have made these cupcakes several times. They are delicious. Both kids and adults enjoy.
Reviewed on Jul. 26, 2012 by cookbook828
Its very good eatin the first day cooled.
Reviewed on May. 12, 2012 by sueqb
Forgot to tell you my recipe is to bake for 20 min. Also 1 teas of vanilla in the cupcakes.
I have made these for over 25 years. I started making them when my kids took cupcakes to school for their birthdays. I do put a pink butter cream frosting on top. I use a star tip and cover the top. My recipe is this doubled.(without the peanut butter chips) which makes close to 30 cupcakes.My second son who lives 2550 miles away still thinks I should mail them to him for his birthday. He is 28. I also think they are best kept in the frig.Everyone raves about them.
I have made these for over 25 years. I started making them when my kids took cupcakes to school for their birthdays. I do put a pink butter cream frosting on top. I use a star tip and cover the top. My recipe is this doubled.(without the peanut butter chips) which makes close to 30 cupcakes.
My second son who lives 2550 miles away still thinks I should mail them to him for his birthday. He is 28. I also think they are best kept in the frig.Everyone raves about them.
Reviewed on May. 01, 2012 by mmmmarilyn
I make these all the time with a couple of changes that make them perfect! I use 1 1/3 c water for the cake mix. I only use the egg white for the filling which results in a much nicer consistency. By adding more water to the cake batter the topping drops further down the center of the cup cake! I will try them using both kinds of chips soon. Store in the fridge which enhances the flavor! They come out of the paper liner easily when chilled! Try these & see how fast they disappear!
Reviewed on Apr. 23, 2011 by soc2002
I make this all the time, and everyone wants to know how to make it! Just made some again for Easter and shared the recipe on Facebook. It definitely is a blue ribbon recipe! Thanks, Taste of Home!
Reviewed on Mar. 18, 2011 by ruthsblack
These are pretty much the best cupcakes I've ever tasted!
Reviewed on Jan. 19, 2011 by seriousalibi
These were wonderful! I did use the recommended 2 tbs of filling, and found the cups overflowed in baking, reduced the amount on batch two though, and they turned out just as pictured! Also made them with light strawberry cream cheese, white chocolate chips and simple yellow cake - they make above lighter cupcake! I prefer either recipe chilled. Thanks for sharing!
Reviewed on Jan. 06, 2011 by brazenlove
My husband and I love this!
Reviewed on Dec. 05, 2010 by lxc283
These cupcakes are really good. I would only leave out the peanut butter chips, didn't care for the taste with the cream cheese and chocolate. Had a lot of cream cheese mixture left over, just fyi. Would make these again.
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