These Chocolate Chip Cream Cheese Cupcakes have a chocolate cupcake base with a dollop of cream cheese filling on top, and LOTS of chocolate chips. It’s one of our family favorite cupcake recipes.
These cream cheese chocolate chip cupcakes were introduced to me the night my husband proposed, and I’ve made them ever since. I generally have all the ingredients on hand, so it’s easy. You will likely have all of the other ingredients in your pantry, too.
Black Bottom Cupcakes
When I shared this recipe recently on Instagram, lots of people piped in saying they loved them, but knew them as black bottom cupcakes. I looked up a recipe, and they do look very similar. There are a few differences, including the generous amount of chocolate chips I use in my recipe. That is why we call them chocolate chip cream cheese cupcakes. But if you like black bottom cupcakes, you will love this recipe.
There are two parts to this recipe: the cream cheese filling and the cake batter. You start by scooping the chocolate cupcake batter into the liners first. Then you add a dollop of the cream cheese filling on top. Make sure to be generous with chocolate chip cream cheese mixture!
Then bake them in the oven like for about 15 – 18 minutes. No frosting required for these easy and delicious chocolate cream cheese cupcake.
Chocolate Cream Cheese Cupcake Recipe
These cupcakes can be enjoyed warm and gooey or chilled. No frosting required for these delicious chocolate cream cheese cupcakes
- Filling:
- 8 oz. cream cheese
- 1/3 cup sugar
- 1 egg
- 1/8 tsp salt
- 1 cup semi sweet chocolate chips
- cake:
- 1 1/2 cup flour
- 1 tsp. salt
- 1/4 cup cocoa
- 1 T vinegar
- 1 cup water
- 1 tsp. baking soda
- 1 cup sugar
- 1/3 cup vegetable oil
- 1 tsp. vanilla
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Set oven to 350 degrees.
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Mix the filling and set aside.
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Mix dry cake ingredients together and then add the oil, vinegar, and vanilla.
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Pour the water over everything and mix with electric beaters.
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Fill cupcake liners half full of cake batter.
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Drop a heaping tablespoon of filling into the center of the chocolate batter.
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Bake at 350 degrees for 25 minutes.
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Eat warm and gooey or put them in the fridge to chill for a more textured taste.
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Makes 15-18 cupcakes
Do cream cheese cupcakes have to be refrigerated?
These cupcakes taste best cold, and yes, with cream cheese, they should be refrigerated. Enjoy the cupcakes within 4 days of baking. But these delicious cupcakes probably won’t be around that long.
Kids in the Kitchen
I love to include my kids in the kitchen, and when I first shared this recipe in 2013, I had my youngest assistant and her friend helping me. As you can see, the batter on these cream cheese chocolate chip cupcakes is delightful, too;)
Here are my best tips for having kids help in the kitchen:
- Make sure you aren’t pressed for time
- Plan on extra mess
- Depending on the age pre-measure, so they can dump, but older kids love to measure
- Have fun and create memories with your kids (pictures never hurt!)
If you love these cream cheese cupcakes, you may also love a few of our other family favorite desserts:
- Andes Mint Cookies
- White Chocolate Chip Cookies
- Fudgy Vanilla Brownie (white Texas sheet cake)
- Pumpkin Chocolate Chip Muffins
Make sure to PIN this recipe so it is easy to find when you are ready to make them!
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