Cream Cheese Chocolate Chip Cupcakes

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I can’t believe I haven’t yet shared our families favorite Cream Cheese Chocolate Chip Cupcakes with all of you! They were introduced to me the night my husband proposed, and I’ve made them ever since. I generally have all the ingredients on hand (I do try to keep cream cheese in the fridge), so it’s easy. If you keep cream cheese and chocolate chips on hand (I generally do),ย  you will likely have all of the other ingredients in your pantry, too.

cream cheese chocolate chip cupcakes

chocolate chips

There are two parts to this recipe: the cream cheese filling and the cake batter. As you can see from the pre baked state below, the chocolate batter is placed in the liners first, then a dollop of the cream cheese filling on top.

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baking cupcakes

5 from 3 votes
Cream Cheese Chocolate Chip Cupcakes
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 
These cupcakes can be enjoyed warm and gooey or chilled with texture.
Course: Dessert
Servings: 15
Author: Kristen Duke
Ingredients
  • 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
Instructions
  1. Set oven to 350 degrees.
  2. Mix the filling and set aside.
  3. Mix dry cake ingredients together and then add the oil, vinegar, and vanilla.
  4. Pour the water over everything and mix with electric beaters.
  5. Fill cupcake liners half full of cake batter.
  6. Drop a heaping tablespoon of filling into the center of the chocolate batter.
  7. Bake at 350 degrees for 25 minutes.
  8. Eat warm and gooey or put them in the fridge to chill for a more textured taste.
  9. Makes 15-18 cupcakes

 

chocolate cupcakes

As you can see from my helpers below, the batter is delightful, too;) ย  taste testing

Just one more close up…

cream cheese cupcakes

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Comments

  1. These look DELICIOUS. I think I’ll be enjoying them “chilled with texture”. ๐Ÿ™‚

  2. Courtney says:

    These look amazing! Have you ever made with milk chocolate chips instead of semi-sweet. I have lots of milk chocolate chips – but no semi-sweet (not that I can’t go to the store…).

    • Kristen Duke says:

      Yes, I’ll do them with milk chocolate sometimes, just as delicious!

      • Courtney says:

        Thanks so much! I’m going to make them tomorrow for my 2nd grader who has been doing STAR (CA state testing) all week! Hoping they become a new family favorite for us too!

  3. This is a family favorite for us as well… I grew up eating them. In fact I have some in the freezer from last weekend! I love eating them straight out of the freezer too, super cool and super yum! Do you have any idea where the original recipe came from? I have a copy of my mom’s, which was her notes on a piece of paper. It must have originated from a popular baking book or ???

    • Kristen Duke says:

      I don’t know, that’s a great question! I’ve got it handwritten from my mother in law!

      • LMAO… so I asked my mom if she remembered where she got *her* recipe from and here’s what she said:
        “YUP! They were served at a “tennis tournament & dinner fundraiser” for Montemalaga School.
        After I died and went to heaven, I asked for the recipe! mom”
        Montemalaga was my elementary school ๐Ÿ˜› Guess I’m at a dead end for finding the origination; I even tried a quick google, to no avail ๐Ÿ˜›

      • I should also add that there are two small differences between your family’s recipe and ours (aside from the fact that ours is exactly doubled so it yields 36 cupcakes). Ours also has “Topping: sprinkle with sugar and chopped almonds (nuts)” which go on top prior to baking. We also have a slightly longer cooking time, 350 degrees for 30-35 minutes (maybe b/c there are that many more cupcakes in the oven? Or maybe our mom’s ovens cooked differently so the note evolved). I often leave the nuts off b/c I’m too impatient and just want them cooked already! Also, my in-laws have a lot of nut allergies (two nieces and one second cousin). But damn they are good with and without the nuts!

        • Kristen Duke says:

          the sugar sprinkled on top sounds very intriguing, and I LOVE nuts on anything, but I’ve never tried it. I should do that. I’ve always been curious about the vinegar part. Seems odd, why not just water? What does the vinegar do?

          • I’ve often wondered the same thing… I did notice that all my favorite cake recipes that were past down have vinegar.. here’s one possible answer: http://www.ehow.com/how_8032004_add-vinegar-make-cake-moist.html
            I wonder how the recipe would taste with an egg in the cake batter instead, but I’m not willing to sacrifice perfect food for experimentation ๐Ÿ˜›

          • Kristen Duke says:

            ha! yeah, I’m not willing to sacrifice for experimentation either! My hubby is from Northern Cali.

  4. Ohhh…YUM! I do love the combination of chocolate and cream cheese!!

  5. These cupcakes sound amazing, Kristen!

  6. Cupcakes with cream cheese centers…that’s what I’m talking about! They look awesome Kristen!

  7. These look FANTASTIC, Kristen!! Yum

  8. These look perfect to me Kristen!!! I bet they tasted amazing ๐Ÿ™‚

  9. Wow…these look fantastic! Will have to make them next week. We would love for you to share with our Kitchen Fun & Crafty Friday link party!:) Just put it up! http://kitchenfunwithmy3sons.blogspot.com/2013/05/kitchen-fun-crafty-friday-link-party.html

  10. These look so amazing! I can’t wait to try them.
    KC

  11. Don’t have vinegar do you have to use it or what can i use Thank you!

  12. I know where this recipe first came from. Betty Crocker made a cook book years ago. My aunt made these for me. The recipe in the cook book had powered sugar dusted on top. I absolutely loved these cupcakes, and still make them. I believe they were called Double Chocolate Cream Cheese Cupcakes!

  13. I have been looking for a new recipe for cream cheese. I just made these as a post-Valentine’s treat for the office tomorrow. I must say…. YUM!! In order to ensure I made enough for everyone, I used a mini-muffin tray. This recipe makes 24 minis. Thanks!!

  14. What kind of cup you use? Can you tell me in grams and ml?

  15. This is a household preferred for all of us since wellโ€ฆ My partner and i spent my youth having these. In truth I have a few from the deep freeze through final weekend break! I adore having these straight out of your deep freeze as well, excellent neat and also excellent yum! Have you got any concept the location where the authentic recipke got their start in? I have a duplicate connected with our momโ€™s, which was her notices on a bit of document. This have to have descends from a popular preparing your recipe publication or maybe???
    Thanks

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