These Easy Cream Cheese Stuffed Cupcakes are such a simple dessert to make! Yummy, every time! My favorite part of this cupcake recipe is the ribbon of cream cheese that runs through each. Not too much cream cheese. Just the right amount! I love the hint of the sweet cream cheese mixture in every chocolaty bite!
These Easy Cream Cheese Stuffed Cupcakes were topped with chocolate caramel treats but you can decorate them however you wish! Or just spread the remaining cream cheese mixture all over the top of each cupcake!
I love these Easy Cream Cheese Stuffed Cupcakes so much I had to make a video! Check it out below.
Easy Cream Cheese Stuffed Cupcakes
- 1 package chocolate cake mix about 18.5 oz.
- Cream Cheese Filling
- 1 package 8 oz. cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup mini chocolates your favorite variety
- 1 cup nuts finely chopped, optional
- sprinkles your favorite variety
First, you need to prepare your cream cheese filling. In a medium sized bowl, using a handheld mixer, beat or whip cream cheese, sugar and egg together until smooth. Set aside.
Preheat your oven to 350 degrees. Line your muffin pan (12 hole) with baking cups.
Prepare your cake mix according to package directions. Fill baking cups approximately 1/2 full with your batter. Dump one spoonful of your cream cheese filling on to the center of each baking cup, on top of the batter. Press one Rolo or Caramilk piece into the center of the cream cheese mixture. Last, place one more spoonful of batter on top of the cream cheese mixture and caramel chocolate piece until covered.
Bake for 20 minutes or until a toothpick inserted in cake portion comes out clean. Remove muffins from the pan and place each on a wire rack. Allow to completely cool before icing them.