Chocolate Cream Cheese Cupcakes

Total Time

Prep: 30 min. Bake: 25 min. + cooling


20 servings

Updated: Sep. 30, 2022
I got the recipe for these moist , filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They're irresistable. —Vivian Morris, Cleburne, Texas


  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups sugar, divided
  • 1 large egg
  • 1 teaspoon salt, divided
  • 1 cup semisweet chocolate chips
  • 1-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup water
  • 1/3 cup canola oil
  • 1 tablespoon white vinegar
  • 3-3/4 cups confectioners' sugar
  • 3 tablespoons baking cocoa
  • 1/2 cup butter, melted
  • 1/3 cup 2% milk
  • 1 teaspoon vanilla extract
  • Chopped pecans, optional


  1. Preheat oven to 350°. For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside.
  2. In a bowl, combine flour, cocoa, baking soda, remaining 1 cup sugar and remaining 1/2 teaspoon salt. In another bowl, whisk water, oil and vinegar; stir into dry ingredients just until moistened.
  3. Fill paper-lined muffin cups half full with batter. Drop filling by tablespoonfuls into the center of each. Bake until a toothpick inserted in cake comes out clean, 24-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; if desired, sprinkle with pecans. Store in the refrigerator.

Nutrition Facts

1 cupcake: 358 calories, 17g fat (8g saturated fat), 36mg cholesterol, 268mg sodium, 52g carbohydrate (41g sugars, 1g fiber), 3g protein.

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