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

Cream Cheese Chocolate Cupcakes Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 18 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/8 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips
  • CUPCAKES:
  • 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 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.

Directions

  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 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

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Cream Cheese Chocolate Cupcakes

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 22, 2013

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

MY REVIEW
Reviewed Jul. 26, 2012

Its very good eatin the first day cooled.

MY REVIEW
Reviewed May. 12, 2012

Forgot to tell you my recipe is to bake for 20 min. Also 1 teas of vanilla in the cupcakes.

MY REVIEW
Reviewed May. 12, 2012

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.

MY REVIEW
Reviewed May. 1, 2012

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!

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