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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.
Reviewed on Nov. 27, 2010 by momof2nc
These are very good.
Reviewed on Nov. 26, 2010 by DawnJohnson4
The cheescaake filling is awesome, but the chocolate cake is not that great. It's hard to get a really good homemade chocolate cake is hard to find.
Reviewed on Jul. 05, 2010 by misssixx
Yup these cupcakes are everything and more easy to make and sooooooo good. EVERYONE loved em!!
Reviewed on Jun. 16, 2010 by GingerBonnet
I made these for a bake sale and they sold out first in under an hour and were so popular that they were requested for special order even after the sale ended!
Reviewed on Aug. 27, 2009 by darcod
This recipe is a variation of a recipe that has been in our family for generations. We use mini choc. chips in the cream cheese with no pb chips and no sugar in the filling. Our recipe also mentions that two batches of chocolate batter are sometimes needed for one batch of filling depending on how much filling you use. These are a family favorite!
Reviewed on Sep. 04, 2008 by jctwall
I used 2 teaspoons of the cream cheese filling instead of 2 tablespoons because I was running out so I think the recipe is wrong. Everyone loved them.
Reviewed on Aug. 26, 2008 by Staceyjean43
these were awesome. I had actually made them to send to my son in college, but had to make an additional batch, because they disappeared. My advise, make a double batch!
Reviewed on Aug. 26, 2008 by mrsrooster
These cupcakes were moist, rich and very delicious. Will make them again.
Reviewed on Aug. 25, 2008 by southygirl
delicious, easy to make, neighbors also enjoyed them.
Reviewed on Aug. 25, 2008 by ruthmarie
Yes, I made the Choc. Cream Cheese Cupcakes I didn't have any chocolate chips on hand but found some cherry chips and a few pecans and walnuts. Used them for the filling and they turned out wonderful. All my neighbors raved about them.
Reviewed on Aug. 19, 2008 by Frugaltothecore
ALLERGY ALERT - these look very similar to black bottom cupcakes be sure that people are aware that peanut butter is included. It could cause a life-threatening reaction.
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