Enjoy our recipe for moist and soft chocolate cupcakes with a finishing touch of smooth cream cheese and chocolate chip filling. This is a popular, traditional and easy cupcake recipe in the Mennonite culture and around the country.
If you are looking for a simple and easy cupcake recipe, look no further. All you need to make easy chocolate cream cheese cupcakes are some basic staple baking ingredients, a block of cream cheese and a little bit of time. And a cupcake pan and and cupcake papers of course.
I don’t know about you all, but there’s something so delightful about a good old chocolate cupcake to me.
This unique recipe is like a cross between a cheesecake and a cupcake, both of which I love. Therefore it’s one of our all time favorites for baked goods!
And there are times when I’d rather not or don’t have the time to mix up a batch of icing and deal with the mess of frosting each cupcake. Which is precisely when this easy recipe for chocolate cream cheese cupcakes comes in handy. Not to mention, they’re delicious!
Ingredients
- Flour: the all purpose kind unless you’re feeling fancy, then cake flour.
- Granulated sugar
- Cocoa powder
- Baking soda
- Salt
- Buttermilk
- Oil
- Vanilla
For the cream cheese chocolate chip filling:
- Softened cream cheese
- Sugar
- Egg
- Salt
- Chocolate chips
How to make Chocolate Cream Cheese Cupcakes
First of all, put 15 cupcake papers or liners in a muffin or cupcake pan. Preheat the oven to 350 degrees.
In the bowl of a stand mixer, mix the flour, sugar, cocoa, baking soda, and salt together thoroughly.
Next, add the buttermilk, oil, and vanilla and mix just until combined.
At this point you are ready to fill your cupcake papers about half full of chocolate cake batter, using a cookie scoop or dipper or measuring cup.
For the cream cheese filling, put the softened cream cheese into a mixing bowl and beat with a handheld electric mixer until smooth. Add the sugar, egg, and salt and mix well, then fold in the chocolate chips.
Spoon a heaping tablespoon of the cream cheese filling carefully on top of each of the chocolate cupcakes, dividing up any leftover cream cheese filling among the cupcakes.
Bake at 350 degrees for 15 to 20 minutes or until a toothpick inserted comes out with no chocolate batter on it.
Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Finally, relax and indulge in a perfectly lovely, freshly baked chocolate cream cheese cupcake.
How do I store Chocolate Cream Cheese Cupcakes?
Chocolate cream cheese cupcakes contain dairy so you will want to store them in an airtight container in the refrigerator for up to 6 days.
They can also be stored in the freezer in an airtight container for up to 3 months.
Notes and Variations
If you don’t have buttermilk on hand, don’t panic! Use this recipe to quickly create a substitute.
This recipe makes 15 jumbo cupcakes. So if you’re using regular sized cupcake papers or liners, it might be advisable to make more than 15, so the cupcakes stay within their liners.
A fun way to change up the flavors a little is to add your favorite baking chip instead of, or in addition to chocolate chips such as peanut butter or butterscotch chips.
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- Muffin/cupcake pan
- Wire cooling racks
- Stainless steel measuring cups
- Stand mixer
- Electric handheld mixer
Easy Chocolate Cream Cheese Cupcakes
Enjoy our recipe for moist and soft chocolate cupcakes with a finishing touch of smooth cream cheese and chocolate chip filling. This is a popular, traditional and easy cupcake recipe in the Mennonite culture and around the country.
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 1/3 cup oil
- 1 tsp. vanilla
Cream Cheese Filling
- 8 oz. cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/8 tsp. salt
- 1 cup chocolate chips
Instructions
- Line a cupcake pan with 15 liners or papers. Preheat oven to 350 degrees.
- In the bowl of the stand mixer, add the flour, sugar, cocoa, baking soda, and salt and mix thoroughly.
- Add the buttermilk, oil, and vanilla and mix just until combined.
- Fill the cupcake papers half full of chocolate batter and set aside.
- For the filling: beat softened cream cheese until smooth. Add sugar, egg, and salt and mix well. Fold in the chocolate chips. Spoon a heaping tablespoon of cream cheese mixture on to each cupcake, dividing it among the cupcakes until it is all used up.
- Bake at 350 degrees for 15 to 20 minutes or until a toothpick inserted comes out with no chocolate batter on it.
- Cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 6 days or freeze.
If you don't have buttermilk on hand, substitute with regular milk or use this hack!
Customize these by adding peanut butter, butterscotch, or your personal favorite baking chips instead of or in addition to chocolate chips!
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 280Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 28mgSodium: 265mgCarbohydrates: 36gFiber: 1gSugar: 24gProtein: 4g
Have you tried Easy Chocolate Cream Cheese Cupcakes?
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