The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 3, 2009
These were delicious and easy!! I would definitely make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Photo by Julie
Reviewed: Nov. 1, 2009
Have made these for years at Halloween! Just add orange food coloring to the cream cheese mixture and you have a quick fun halloween cupcake!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 31, 2009
ok...ignore all notes except the ones that say to follow directions exactly...1 update...to do 24 I increase dry ingredients to 28 cupcakes and recalculate...filling will be perfect amount as well...1 heaping teaspoon in each cup...perfection!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 30, 2009
These are fabulous. Nice not to have to frost them for them to be moist and wonderful. I also only got 18. But after seeing how they puff up, I could see getting 24 smaller cupcakes.
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Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 30, 2009
A-frickin-mazing. Moist, dense, chocolatey, cream cheesy.... deliciousness.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 15, 2009
My husband really loved these. He did his little dancing to invisible music happy thing while he ate them. I made it according to recipe, but took the suggestion of adding a smidge of vanilla to the cream cheese for flavor. This meant piling on way more cream cheese onto each muffin than I expected, but it turned out well. Recommend cooling them thoroughly before taking out of the pan. Mine were done in 20 mins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 13, 2009
I have been making these for a long time & they are easy & super tasty. Using mini cupcakes papers makes them a nice bite size treat, so you can enjoy them w/o over doing it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 13, 2009
These are the best. I recommend making them in the mini cup cake pan. I made Them just as the recipe states, the only thing I did not do was put the chips on the top. They are so easy to just pop in your mouth! yum
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 8, 2009
Hmmm, these were great! I made them for work and I should have done at least double batch... I cannot stand the smell of vinegar, so I did not use it at all. I used one egg and filled to 1 cup with water instead. It worked great. I was a bit concerned about filling the moulds only to 1/3, but they rose perfectly just to the rim! The ratio of dough and filling was perfect for me. I think they need refrigerating and are better the next day. This was great, because I had to bake them the evening before. Thanks for the recipe!
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Cooking Level: Expert

Living In: Graz, Steiermark, Austria

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 22, 2009
Definitely make 1.5 times the cake batter to use up the cream cheese. These were so good and easy too.
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 7, 2009
These cupcakes were so delicious, I actually laughed out loud when I ate one. If you are on a special diet and can have only one cupcake a year, make it this one. Seriously. The only change I made was to use brown sugar instead of white sugar in the cupcake part. I wouldn't even consider using a box cake mix for this recipe because I think it would be too sweet and take away from the cheesecake flavor. Cannot recommend these enough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 28, 2009
This is totally easy to make and a rich tasting. I didn't have mini chocolate chips and made the recipe with regular ones and it still came out awesome. The kids love making them with me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 28, 2009
SOOOOO tastey!
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Living In: Hohenfels, Bayern, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 22, 2009
followed recipie exactly ....and they came out perfectly.really amazing ..brought them to a dessert party and everybody liked them
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 19, 2009
great cupcake, the cream cheese and chocolate middle is so yummy:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 16, 2009
These are awesome!! Nothing to change except to make more batter to use up the filling!
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 14, 2009
I'll have to make 1.5x batter like others have suggested. Stuck to the pan - so cupcake liners would be ideal in this recipe. Otherwise, it was pretty good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 11, 2009
This was a Pillsbury Bake-off recipe many years ago. The original recipe called for chopped nuts (I use walnuts) sprinkled over the top, with a sprinkling of sugar overall. They taste even better after being frozen and keep very well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 10, 2009
Great! I've made these twice now, and I recommend substituting coffee for water - I didn't do this the first time and the chocolate flavor was lacking. I followed the directions otherwise, including filling my cupcake wrappers 1/3 full, and they made short little cupcakes that didn't rise above the rim. Next time I will either double the recipe or make fewer, but in either case I will fill the cups to at least 1/2 full. One more tip: use a toothpick to gently swirl the filling with the batter to make a pretty pattern. This greatly improves the look of the cupcakes. I will certainly return to this recipe again and again - so good!!
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Photo by JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 8, 2009
GolfingAndrew's review could be mine: my orig. recipe was from a local bakery 25+ yr ago. Hints: my cake recipe is about 1.5x this, so the filling/cake ratio works. I use foil cupcake liners,good quality cocoa,no salt, less sugar in each part, minichips, don't overmix the filling, and blend the cake ingred. in the food processor. Biggest tip: if the filling touches the edge of the cupcake it will still be yummy but not as pretty. These are wonderful,dense chocolaty, & not too sweet. If there are leftovers, haha, they freeze well. Note: a cake mix produces more of the jumbo cake-like muffins avail. at coffee bars. IMHO, these are absolutely delightful as written and one of my most-requested recipes.
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