Chocolate Cupcakes with Cream Cheese Filling are an easy homemade dessert with rich chocolate flavor and a creamy center with chocolate chips. The filling bakes right in the middle, with no piping bag needed and no frosting required. These no-fuss cupcakes are perfect when you want something simple that still feels special.
Chocolate Cream Cheese Cupcakes Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 22 minutes
- 🍴 Servings: 12
- 🍫 Flavor Profile: Rich, chocolatey cupcakes with a creamy, slightly tangy cream cheese filling
- ☕ Best Served With: Coffee, milk, or as a decadent dessert for parties and gatherings
- 🧊 Make Ahead?: Yes, can be baked ahead and stored, then served once cooled.
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We love making these cupcakes from scratch because the chocolate flavor is so much richer than anything you get from a boxed mix, and the texture always turns out softer.
The first time I made them was for a bake sale, and they disappeared faster than anything else on the table. They look impressive with the creamy center, but they're actually simple, making them perfect for anyone who wants a homemade treat without spending all day in the kitchen.
Some more delicious filled cupcakes for you to try are lemon poppyseed cupcakes and chocolate cupcakes with Nutella.
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Why You'll Love This Recipe
- It's from scratch but easy: Don't be intimidated by these homemade chocolate and cream cheese cupcakes. They may be completely from scratch, but I promise they are incredibly easy to make, even if you don't have much baking experience.
- There are no whole eggs: I use a single egg white in this cupcake filling. All the fat and moisture come from the oil and the baking soda and vinegar combination.
- It's perfect to make ahead: These chocolate cupcakes with cream cheese filling taste even better the next day. As they cool, the filling seeps into the cake, giving it a luscious, creamy texture in the center.
Ingredients
The key ingredients for these cream cheese-stuffed cupcakes are listed below to ensure the perfect flavor and texture possible.
- Cream cheese: Allow the cream cheese to sit at room temperature for at least 30 minutes to soften. Cold cream cheese will make the filling lumpy. Also, skip the low-fat cream cheese and go full-fat for texture and flavor.
- Lemon juice: There won't be any lemon notes, but adding some lemon juice to the cream cheese filling balances the rich chocolate with brightness, keeping the cupcakes from feeling too heavy.
- Egg white: I use only a single egg white in the filling to keep it nice and light. There are no eggs in the cake batter!
- White vinegar: This helps to activate the baking soda, allowing the cupcakes to rise properly and have a fluffy, tender crumb. I use it in this dairy-free chocolate cake, too.
- Cold tap water: Ensure it's cold to keep it from activating the baking soda too soon, which would happen with warm water.
- Oil: I use vegetable oil as the fat in the cupcake batter. It keeps the crumb soft and moist, even after you put it in the refrigerator. I don't recommend substituting butter because you won't get the same result.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Cherry chocolate cupcakes: Stir ½ teaspoon of cherry extract into the chocolate cupcake batter, and then finish each cupcake with half a maraschino cherry to give it a black forest vibe.
- Ultimate caramel chocolate cupcakes: Swirl ¼ cup of your favorite caramel sauce into the cream cheese filling, and then finish the cupcakes with Rolos.
- Peanut butter cream cheese filling: Warm ¼ cup of peanut butter and swirl it with the cream cheese mixture for a salty touch that complements the chocolate.
- Double chocolate cupcakes: Add 2-3 tablespoons of cocoa powder to the filling to make a double chocolate version.
How to Make Chocolate Cupcakes with Cream Cheese Filling
Preheat your oven to 350°F and line your muffin tin with cupcake liners before you start assembling your chocolate cheesecake cupcakes.
Step 1: Beat the cream cheese. Use an electric mixer to beat the cream cheese until it's smooth and creamy. Then mix in the sugar, lemon, and vanilla.
Step 2: Fold in chocolate chips. Fold the chocolate chips into the cream cheese mixture and set it aside.
Step 3: Mix the dry ingredients. Add the dry ingredients to a large mixing bowl and whisk until they're combined.
Step 4: Add the wet ingredients. Now you can add the wet ingredients to the bowl and mix until a smooth batter forms.
Step 5: Add the batter and filling. Fill each cavity about ½- ⅔ full with the chocolate cake batter, then add 1 tablespoon of cream cheese filling in the center.
Step 6: Bake and cool. Place the cupcakes in the oven and bake for 18-22 minutes, or until fully baked. Allow them to cool for 12-15 minutes before transferring them to a cooling rack. Enjoy one with a scoop of peanut butter brownie ice cream.
Expert Tips
- Test for doneness in the correct spot: Instead of inserting the toothpick into the center of the cupcake, it needs to be between the edge and the filling. If you insert the toothpick directly into the filling, it will be wet, even if the cupcake is fully baked.
- Use only full-fat cream cheese: Low-fat cream cheese has more moisture than full-fat cream cheese, which may cause the filling to run out even when the cupcakes are cooled.
- Make them in advance for better flavor: The longer these cupcakes sit in the fridge, the more the chocolate flavor deepens and the more the cream cheese filling seeps into the cake. This keeps them incredibly moist for days, so I love to make them a day or 2 ahead.
- Keep them at room temperature for a party: These cupcakes stay fresh for around 2-3 hours at room temperature, so you don't have to worry about them being set out for a party. Just be careful that it's not too hot if you bring them outside, as the heat can melt the center.
If you can't get enough tangy cream cheese filling, I recommend these pumpkin spice muffins with cream cheese filling.
Serving Suggestions
- Enjoy them warm or cold: You can warm these in the microwave for a few seconds or enjoy them straight from the fridge. They taste amazing either way.
- Make them for a holiday celebration: These cupcakes work great for any holiday or special occasion. Enjoy them with some other tasty desserts like strawberry sugar cookies and Rolo brownies.
- Pair them with a coffee or cocktail: This Bailey's espresso martini is the perfect cocktail for coffee drinkers, and the flavors pair well with these chocolate cupcakes with cream cheese filling. You can also go with a classic cup of hot coffee instead.
Chocolate Cream Cheese Cupcakes Recipe FAQs
Yes, they need to be refrigerated to stay fresh. Especially if you've had them at room temperature longer than 2-3 hours. Keep them in an airtight container for up to 5 days in the fridge.
You use the toothpick test by inserting it between the edge and filling, and if it comes out clean with a few crumbs, they're ready. Another visual cue is the edges, which will be set and firm to the touch.
This happens with low-fat and spreadable (in a tub) cream cheese. The lower fat and higher moisture content cause it to liquify as the cupcakes bake. Use a blcok of cream cheese with a minimum of 30% fat to ensure that you get a creamy and delicious filling.
More Unique Cupcake Recipes
Do you like cupcake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Chocolate Cupcakes with Cream Cheese Filling
Equipment
- Cupcake pan
- Cooling Rack
Ingredients
Cream Cheese Filling
- 1 8-ounce block full-fat cream cheese brought to room temperature
- ½ teaspoon vanilla
- 1 teaspoon lemon juice
- 1 egg white
- 3 tablespoon icing sugar
- ⅔ cup Chocolate chips
Cupcakes
- 1 ½ cup flour
- 1 cup sugar
- ¼ cup cocoa powder sifted to remove lumps
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup cold tap water
- 1 tablespoon white vinegar
- ⅓ cup plus 2 tablespoon vegetable oil i.e., canola
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350° F.
- Using a medium size mixing bowl, beat the cream cheese for a minute or so with an electric hand mixer or egg beater.
- Add the vanilla, lemon juice and egg white and beat in till blended (1 minute). Sprinkle the icing sugar over the cheese and beat in.
- Fold in the chocolate chips using a spatula. Place bowl in refrigerator while making the cupcake batter.
- Mix dry ingredients (flour, sugar, cocoa powder and salt) in a large mixing bowl. If not using a sifter for the cocoa powder, use the back of a spoon to reduce any lumps to powder.
- Make a well in the centre of the dry ingredients. Add in the water, vinegar, oil and flavorings. Using a spatula mix till combined.
- Stir in the pecan morsels if using.
- Using the larger scoop, divide the batter among the 12 liners (about ½-2/3 full). Using the smaller scoop place a scoop (about 1 TBSP) of the cream cheese filling onto the centre of the cupcake.
- Repeat with the remaining cream cheese. If using mini Rolos place on top of the cream cheese. ( Do not press the Rolo into the cream cheese.)
- Bake 18-22 minutes or until an inserted toothpick comes out clean. (A few remaining crumbs on the pick are fine). Try to insert the pick between the outer edge of the cupcake and the cream cheese filling (which will be wet).
- Place the pan on a cooling rack. Stand for 12 -15 or so minutes until both cool enough and firm enough to remove.
- Carefully remove the cupcakes to a cooling rack; supporting the bottom of each with the palm of your hand as you move them. Begin with the outside cupcakes.
- Remove the inner cupcakes last (they take a bit longer to set up).
Notes
- When checking for doneness, insert the toothpick between the edge of the cupcake and the filling instead of the center. If it goes into the filling, it will come out wet even when the cupcake is fully baked.
- The filling seems to disappear when using spreadable or low-fat cream cheese. The extra moisture and lower fat can cause it to liquify as the cupcakes bake. For the best creamy filling, use cream cheese with at least 30% fat.
- The vinegar works with the baking soda to help the cupcakes rise since there are no eggs in the batter. It simply makes the cupcakes tender and cooks off completely, so you won't taste the vinegar.
Nutrition
This post was originally published March 2018. It has been updated with new images and content.
Colleen says
Very good.
Karin and Ken says
I make them every chance I get. All the best. Karin