Cream Cheese Chocolate Cupcakes Recipe
Cream Cheese Chocolate Cupcakes Recipe photo by Taste of Home

Cream Cheese Chocolate Cupcakes Recipe

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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. —Shirley Dunbar, Mojave, California
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 18 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1/8 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips
  • 1 cup sugar
  • 1 cup water
  • 1/3 cup canola oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Nutritional Facts

1 each: 274 calories, 14g fat (6g saturated fat), 26mg cholesterol, 217mg sodium, 34g carbohydrate (23g sugars, 2g fiber), 5g protein


  1. In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.
  2. For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
  3. Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.
Editor's Note: The filling will partially cover the top of the cupcakes.
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 Jan. 8, 2015

"Fabulous! My husband and I loved these!! I didn't have peanut butter chips, so used a combo of white chocolate and butterscotch. Also, instead of 1 c. water, I put in 1 c. hot coffee. That may sound strange, but it brings out the chocolaty flavor. I didn't have enough cream cheese filling for 2 tablespoons for each cupcake, rather it was one TBSP, but that didn't make a difference to the taste. These only make about 18 or so cupcakes, so if you don't make a double batch, they will go fast!!"

Reviewed Sep. 22, 2014

"Very tasty! Family loved these. I made mini ones."

Reviewed Aug. 22, 2014

"I have been making these, minus the peanut butter chips, for over 30 years! Always moist and gobbled up soon after they are made!"

Reviewed Apr. 22, 2013

"I have made these cupcakes several times. They are delicious. Both kids and adults enjoy."

Reviewed Jul. 26, 2012

"Its very good eatin the first day cooled."

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