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You are here: Home / Desserts / Cakes / Cream Cheese Filled Chocolate Cupcakes

Cream Cheese Filled Chocolate Cupcakes

February 8, 2024 By Dawn 7 Comments

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Cream Cheese Filled Chocolate Cupcakes are moist cupcakes filled with cream cheese and chocolate chips topped off with a creamy chocolate frosting.

Side view of a chocolate cupcake on a white plate.

The recipe for this chocolate cupcake is a simple one and is made with ingredients that you may have in your kitchen. The cupcakes are moist and have the right amount of cocoa. The frosting is a simple one that is also easy to make.

This recipe makes a large batch of cupcakes, which makes them the perfect dessert for any holiday, birthday, or gathering. The filling is a yummy surprise when you bite into the cupcake. The cream cheese filling works well with the chocolate cake.

Looking down at a round pan filled with cupcakes.

Helpful Tips

  • Read through the recipe directions before you start making the cake.
  • The ingredients should be at room temperature.
  • If you don’t have the buttermilk, make your own. It is easy to do. See below.
  • Do not overfill the cupcake liners. Fill only about halfway, and then add the cream cheese filling. Filing the liners too full will cause the cupcakes to spill over the top of the tins.
  • Cool the cupcakes completely before frosting the cupcake. Frosting too soon will result in melted frosting.
  • The cupcakes should be stored in the refrigerator. They will last for 3 to 5 days.
  • The cupcakes freeze well. Place in an airtight container and freeze for up to 3 months. You actually can eat them right out of the freezer
Looking at the ingredients needed for the cake.
Looking down at the ingredients for the cream cheese filling.
Frosting ingredients in several bowl.

Ingredients that you will need

For the cake

  • Flour – I use all-purpose flour for this recipe, but cake flour can be used instead.
  • Hot Water – The water should be boiling. The water will make the cake fluffier and lighter.
  • Sugar
  • Cocoa – Natural cocoa is used in this recipe.
  • Buttermilk – If you don’t have buttermilk you can make your own by, adding a tablespoon of white vinegar or lemon juice. Let the mixture stand for 10 minutes.
  • Eggs – Large eggs are used. Have them at room temperature.
  • Baking Soda – helps the cupcake rise.
  • Oil – Vegetable oil is used for the recipe. Suppose you don’t have vegetable oil use any other neutral oil. It is the secret of how moist the cupcakes are.
  • Salt – It enhances the flavor of the cake.

For the filling

  • Egg
  • Cream Cheese – Have the cream cheese at room temperature.
  • Sugar
  • Semi-Sweet Chocolate Chips – Milk or dark chocolate chips can be used if you prefer.

For the frosting

  • Butter – Salted butter is used for the frosting. In my opinion, it has more flavor than unsalted.
  • Powdered Sugar
  • Vanilla – Helps to give flavor to the frosting.
  • Cocoa – Natural cocoa is used in this recipe.
  • Sour Cream – Adds additional creaminess to the frosting.

Steps for Making Cream Cheese Filled Chocolate Cupcakes

Preheat the oven to 350 degrees F. Line the muffin tins with cupcake liners

Step one

Make the cake. Mix the flour, sugar, baking soda, cocoa, and salt in a large bowl.

Looking down at a large bowl with flour, sugar, baking soda, salt, and cocoa.
Flour and cocoa mixture in a mixing bowl.

Step two

Add the butter, milk, and oil. Beat in the oil

Step three

Add the eggs one at a time. Beating after each one.

The oil and buttermilk are added to the flour mixture.
An egg is added to the cake batter.
Water is poured into the batter.

Step four

Gradually pour the water into the batter.

Step five and six

Make the filling. In a medium bowl, add the cream cheese and beat with an electric beater until fluffy. Add the sugar and beat in.

A block of cream cheese in a medium bowl.
Add the sugar to the fluffy cream cheese.

Steps seven, eight, and nine

Add the egg and beat until creamy. Add the chocolate chips and fold in.

Add the egg and vanilla to the cream cheese mixture.
The chocolate chips are added to the filling.
Looking down at a bowl with cream cheese filling and a spatula.

Step ten and eleven

Fill the prepared muffin tins about one-half full with the cake batter. Put about one-half tablespoon of the filling on top of the batter. Bake the cupcakes in a preheated oven for 20 to 22 minutes.

Batter is added to the tins and topped with the filling.
Baked cupcakes in a muffin tin.

Steps twelve and thirteen

Make the frosting. Add the powdered sugar, sour cream, butter, and vanilla to a medium bowl. Beat until creamy.

Powdered sugar, butter, sour cream, and vanilla are added to a large bowl.
Frosting in a glass mixing bowl.

Steps fourteen and fifteen

Add the cocoa to the frosting. Beat until well combined. Frost the cooled cupcakes.

Cocoa is added to the frosting.
Looking down at chocolate frosting in a medium bowl.

More yummy cupcakes and cakes:

  • Spiced Apple Cupcakes
  • Pumpkin Cream Cheese Cupcakes
  • Chocolate Zucchini Snack Cake
  • Hot Fudge Poke Cake
  • Chocolate Peanut Butter Dump Cake
A side view of a filled cupcake cut in half on a white plate.

If you make these cream cheese filled chocolate cupcakes, I would love to hear about it! Please leave me a comment and a rating.

Side view of a chocolate cupcake on a white plate.

Cream Cheese Filled Chocolate Cupcakes

Cream cheese filled chocolate cupcakes are moist cupcakes filled with cream cheese and chocolate chips topped off with a creamy chocolate frosting.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cream cheese filled cupcakes, chocolate filled cupcakes
Prep Time: 30 minutes minutes
Cook Time: 22 minutes minutes
Servings: 28 to 30 cupcakes
Calories: 325kcal
Author: Dawn Yucuis

Ingredients

Cake

  • 2 cups flour
  • 1 3/4 cup sugar
  • 2 teaspoons baking soda
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup boiling water

Cream cheese filling

  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 1 egg
  • 1 cup semisweet chocolate chips

Frosting

  • 3 cups powdered sugar
  • 3/4 cup soft butter
  • 2 teaspoons vanilla
  • 3 tablespoons sour cream
  • 5 to 6 tablespoons cocoa

Instructions

  • Preheat oven to 350 degrees F.
  • For the cake – Add the flour, sugar, baking soda, 1/2 cup cocoa, and salt to a medium bowl and mix until well combined.
  • Add the vegetable oil and buttermilk blend in with an electric mixer.
  • Beat in eggs one at a time.
  • Slowly add the boiling water as you keep mixing with the electric mixer.
  • For the cream cheese filling – Add the cream cheese to a medium bowl and mix with an electric mix until fluffy. Add the sugar and beat in.
  • Add the egg and beat in.
  • Fill muffin tins that are lined with cupcake papers to 1/2 full. Add about 1/2 tablespoon of cream cheese filling in the middle of the batter.
  • Place the cupcakes in the oven and bake for 20 to 22 minutes or until when touching the top of the cupcakes springs back.
  • Remove from the oven and cool completely on a cooling rack.
  • Frosting- Add powdered sugar, butter, vanilla, and sour cream to a medium bowl. Beat the powdered sugar, sour cream, butter, and vanilla until they are well combined. Add the cocoa and beat until fluffy.
  • Frost each cupcake with a generous amount of frosting.

Notes

  1. I use all-purpose flour for this recipe.
  2. Have all the ingredients at room temperature.ย 
  3. Don’t overfill the cupcake liners. Fill the cupcake liners only halfway before adding the filling. If they are too full, the cupcakes spill over the tops while baking.ย ย 
  4. Cool the cupcakes completely before frosting them.
  5. Since the cupcakes have a cream cheese filling, they should be stored in the refrigerator.
  6. These cupcakes freeze well. They can be frozen in an airtight container for up to three months.ย 
ย 
Nutrition information is an estimate and may vary with the brands of ingredients used.

Nutrition

Serving: 1cupcake | Calories: 325kcal | Carbohydrates: 28.3g | Protein: 4.9g | Fat: 20.9g | Saturated Fat: 11.7g | Cholesterol: 83mg | Sodium: 2608mg | Potassium: 146mg | Fiber: 1.1g | Sugar: 20.1g | Calcium: 49mg | Iron: 1mg

This recipe was originally published on October 10, 2016. It has been updated with new content and pictures on February 8, 2024.

Filed Under: Cakes

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Reader Interactions

Comments

  1. theoldfatguy

    October 10, 2016 at 1:06 pm

    Cream cheese in a chocolate cupcake sounds soooo good. I have added these to my to do list!

    Reply
  2. Liz

    October 10, 2016 at 5:12 pm

    I’ve made mini cupcakes like these—but adding frosting make them even better! What a yummy dessert!

    Reply
  3. David @ Spiced

    October 11, 2016 at 6:30 am

    Oh these sound amazing, Dawn! I know I would be one happy kid if I got one of these cupcakes! ๐Ÿ™‚ I don’t think I’ve ever had a cupcake stuffed with cream cheese…and now I feel like I’ve been missing out. I need one of these bad boys ASAP!

    Reply
  4. Angie@Angie's Recipes

    October 11, 2016 at 8:19 am

    These cupcakes sound and look very delicious. They remind me of cream cheese swirled brownies.

    Reply
  5. Juliana

    October 11, 2016 at 4:51 pm

    I love the idea of cream cheese in these chocolate cupcakes…they sure bring a nice touch to it…
    Have a great week Dawn ๐Ÿ™‚

    Reply
  6. Crafty Cooking Mama

    October 12, 2016 at 11:21 pm

    I love old hand-me-down cookbooks! I’ve started going thru a bunch of old local cookbooks I was given. Measurements like “butter knob the size of an egg” – lol – whhaaat? It’s fun trying to bake these old recipes – I’ve had many flops but just as many successes ๐Ÿ™‚

    Your cupcakes look delicious! I’m totally wishing I was one of those kids at that church event ๐Ÿ™‚

    Reply
  7. The Happy Whisk

    October 16, 2016 at 7:19 pm

    Love looking through old cookery and bake books.

    Frosting looks killer good.

    Reply

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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