Cream Cheese Filled Chocolate Cupcakes are moist cupcakes filled with cream cheese and chocolate chips topped off with a creamy chocolate frosting.
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.
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
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.
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.
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.
Steps seven, eight, and nine
Add the egg and beat until creamy. Add the chocolate chips and fold in.
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.
Steps twelve and thirteen
Make the frosting. Add the powdered sugar, sour cream, butter, and vanilla to a medium bowl. Beat until creamy.
Steps fourteen and fifteen
Add the cocoa to the frosting. Beat until well combined. Frost the cooled cupcakes.
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
If you make these cream cheese filled chocolate cupcakes, I would love to hear about it! Please leave me a comment and a rating.
Cream Cheese Filled Chocolate Cupcakes
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
- I use all-purpose flour for this recipe.
- Have all the ingredients at room temperature.
- 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.
- Cool the cupcakes completely before frosting them.
- Since the cupcakes have a cream cheese filling, they should be stored in the refrigerator.
- These cupcakes freeze well. They can be frozen in an airtight container for up to three months.
Nutrition
This recipe was originally published on October 10, 2016. It has been updated with new content and pictures on February 8, 2024.
Cream cheese in a chocolate cupcake sounds soooo good. I have added these to my to do list!
I’ve made mini cupcakes like these—but adding frosting make them even better! What a yummy dessert!
Oh these sound amazing, Dawn! I know I would be one happy kid if I got one of these cupcakes! 🙂 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!
These cupcakes sound and look very delicious. They remind me of cream cheese swirled brownies.
I love the idea of cream cheese in these chocolate cupcakes…they sure bring a nice touch to it…
Have a great week Dawn 🙂
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 🙂
Your cupcakes look delicious! I’m totally wishing I was one of those kids at that church event 🙂
Love looking through old cookery and bake books.
Frosting looks killer good.