Cream Cheese-Filled Cupcakes

I’ve been making these cupcakes for over 45 years. I sent them with my boys when they were in scouts because they were so easy to transport with no frosting. Always a big hit

I suggest filling only 1/3 full of the cake mix before adding the filling. (I followed directions and filled 2/3), and they overflowed. You can also just plop the filling on top; you don’t need to sandwich it between layers of cake batter.

Pretty good, moist and tasty. Like others said though, the chips fell to the bottom. I couldn’t find any mini chips. I didn’t care for the taste of the semi-sweet chips in this particular recipe, maybe next time I’ll try milk chocolate instead.

Will definitely be making this again. Next time, I will follow advice from other posts regarding adding more of the cream cheese to the center.

This was a great recipe and I will be making this again soon! I took the advice of other reviewers on how much batter to put in and they came out perfectly! Topped it with chocolate frosting and semi sweet chocolate chips for the ultimate decadent dessert.

Recipe called for putting a teaspoon of the filling in each cupcake. But when I did that, I ended up with a lot of leftover filling, and came up short on the chocolate cake batter. I think a tablespoon of filling for each cupcake would be perfect. The cupcakes were very tasty anyway. I took them to a birthday party and got lots of compliments.

Recipe called for putting a teaspoon of the filling in each cupcake. But when I did that, I ended up with a lot of leftover filling, and came up short on the chocolate cake batter. I think a tablespoon of filling for each cupcake would be perfect. The cupcakes were very tasty anyway. I took them to a birthday party and got lots of compliments.

I made them and they were super yummy!:) I might flavour the cream chesse a bit next time, maybe add cherries or strawberries to the filling. I always use coconut oil for the packaged cakes and it keeps them really moist and fluffy, and for my second batch I didn’t quite have enough batter so I dipped my spatula down the side of the muffin tins and just buried the filling a bit and it stayed near the top.

I made these for a girls get-together and they were devoured! I didn’t change anything about the recipe except I added about a half teaspoon of almond flavoring to the filling. I did use mini chips as one reviewer suggested. I topped all but two of them with vanilla butter cream. They were equally as delicious without the frosting. In fact, if you can stand to wait a day before eating they get all creamy and the chocolate flavor gets richer.

I am 50+ years old and these are the cupcakes my mom put in my lunch as a kid. I loved them then and still do. I have been making them for years and they are always a hit!

This is the only cupcake recipe I make. With a Devil’s Food cake mix I don’t even bother with frosting – just sprinkle with a little powdered sugar.

These do taste wonderful, but I’m not very happy with the filling. It did drip to the bottom. And I thought the chips would get gooier, maybe even melt. I used Guittard chips, and they’re pretty big, which probably wasn’t a good choice. I’d like to make them again with the smaller chips like other recommend. (I searched for this recipe on my phone and couldn’t read the full reviews.) I used devils food cake mix and a homemade chocolate cream cheese frosting.

These are so yummy! My mom made these when I was young and now I make them for my kids – they love them.

I used mini chocolate chips and they turned out great. I will definitely make again.

Tasty. I made mini cupcakes and they turned out pretty good. The first batch were regular sized and got tossed b/c they were underdone on top & overcooked on bottom. I slightly lowered temp and watched the rest closely.

Yummy! I followed the recipe except i only cooked for 18 minutes , perfect. I dressed them up as sunflowers for a friend on her birthday. Thank you so much for sharing the recipe

Awesome!

Made these and added an extra egg yolk to the cake mix along with vanilla and additional cocoa and sugar. Used mini semisweet chips, and then used the standard chocolate frosting on the Hershey’s cocoa box. Very good!

I’ve made these for years and they are always a huge hit. I usually use a dark chocolate cake mix. I think they are rich enough that they don’t need frosting, but they are prettier with a dollop of chocolate or cream cheese frosting. The white frosting in the picture does not seem to match the cupcake flavors. I don’t know why readers are concerned with seeing the filling on the top or the pit sometimes caused when the filling sinks. It’s part of the character of these cupcakes. They are filled and the filling is heavy so naturally, it will sink. Putting the filling in last will keep it from sinking all the way to the bottom. If you put it in the middle it will end up mostly on the bottom. This filling is not light and fluffy. It’s more like a cheesecake…heavy and rich.

The first time I made these, I followed the directions exactly, but didn’t like that the chocolate chips were hard inside the cupcake. So the next time I made them, I melted the chocolate chips first before adding them to the cream cheese mixture. I think they turned out better! Nice and moist inside.

Tastes fine, but if you’re looking for a shortcut to filling your cupcakes, this doesn’t turn out quite right. What you get is more of a chocolate cupcake with a ‘different coloured’ centre, with the centre still being a chewy cakey cheese thing.