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Cream Cheese Chocolate Cupcakes

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
    1-1/2 dozen


  • 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


  • 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.
  • 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.
  • 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.
Editor's Note: The filling will partially cover the top of the cupcakes.
Nutrition Facts
1 each: 274 calories, 14g fat (6g saturated fat), 26mg cholesterol, 217mg sodium, 34g carbohydrate (23g sugars, 2g fiber), 5g protein.

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  • 2124arizona
    Jun 26, 2017

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

  • dvierzen
    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
    Sep 22, 2014

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

  • AngelJean
    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
    Apr 22, 2013

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

  • kelbird
    Apr 11, 2013

    No comment left

  • annabanana2483
    Jan 27, 2013

    No comment left

  • sueimer
    Jul 31, 2012

    No comment left

  • cookbook828
    Jul 26, 2012

    Its very good eatin the first day cooled.

  • sueqb
    May 12, 2012

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