Cream Cheese Chocolate Cupcakes Recipe
- 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
- 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.
1 each: 274 calories, 14g fat (6g saturated fat), 26mg cholesterol, 217mg sodium, 34g carbohydrate (23g sugars, 2g fiber), 5g protein.
Reviews for Cream Cheese Chocolate Cupcakes
"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!!"
"Very tasty! Family loved these. I made mini ones."
"I have been making these, minus the peanut butter chips, for over 30 years! Always moist and gobbled up soon after they are made!"
"I have made these cupcakes several times. They are delicious. Both kids and adults enjoy."
"Its very good eatin the first day cooled."
"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 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!"
"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!"
"These are pretty much the best cupcakes I've ever tasted!"
"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!"
"My husband and I love this!"
"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."
"These are very good."
"Yup these cupcakes are everything and more easy to make and sooooooo good. EVERYONE loved em!!"
"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!"
"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!"
"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."
"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!"
"These cupcakes were moist, rich and very delicious. Will make them again."
"delicious, easy to make, neighbors also enjoyed them."
"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."
"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."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.