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

Cream Cheese Chocolate Cupcakes Recipe

Read Reviews
5 25 34
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. —Shirley Dunbar, Mojave, California
Recommended: Top 10 Cupcake Recipes
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.

Reviews for Cream Cheese Chocolate Cupcakes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
2124arizona User ID: 845443 268523
Reviewed Jun. 26, 2017

"We love these moist flavorful cupcakes! The ceam cheese centers is a great addition."

dvierzen User ID: 7402990 217281
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!!"

angieact1 User ID: 1990802 137504
Reviewed Sep. 22, 2014

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

AngelJean User ID: 7060983 54302
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!"

lovecookin4you User ID: 7237542 84140
Reviewed Apr. 22, 2013

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

cookbook828 User ID: 6791047 133405
Reviewed Jul. 26, 2012

"Its very good eatin the first day cooled."

sueqb User ID: 1010358 117956
Reviewed May. 12, 2012

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

sueqb User ID: 1010358 53825
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."

mmmmarilyn User ID: 5892664 38663
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!"

soc2002 User ID: 4342587 117739
Reviewed Apr. 23, 2011

"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!"

Loading Image