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.

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Course: Dessert

Cuisine: American

Keyword: cream cheese filled cupcakes, chocolate filled cupcakes

Prep Time: 30

Cook Time: 22

Servings: to 30 cupcakes

Calories: 325kcal

Author: Dawn Yucuis

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.

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 information is an estimate and may vary with the brands of ingredients used.