Reviewed: Nov. 18, 2009

I'm not a cake person but needed a cupcake recipe for my son's birthday party. These were amazing! By far, the best cupcakes I've ever had!

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ambersollie

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Reviewed: Oct. 2, 2009

These were excellent. I made mini muffins and got about 60 minis per recipe. I did ice them with a stiff buttercream icing. Very rich. I crunched up my chocolate chip pieces before adding them to the batter. They melted just fine. I thought that would work better since I was making minis and not full size muffins.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Aug. 18, 2009

I baked these for a girl's party at my house and they were a major hit! I had no trouble making them. I actually used the original recipe for 18 cupcakes to make only 12 - it worked perfectly! Very unusual and good cupcakes!

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ChefAndriuz

Cooking Level: Intermediate

Home Town: Santos, São Paulo, Brazil

Living In: Windermere, Florida, USA

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Reviewed: Mar. 3, 2009

they were worth trying, since they turned out nicely. you can fill the cupcake papers 3/4 full, since they don't puff up much. like other reviewers said, the chocolate cake part is a little dry, while the cream cheese filling is very moist, but overall they had a nice taste.

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Susan

Cooking Level: Expert

Living In: Plymouth Meeting, Pennsylvania, USA

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Reviewed: Feb. 18, 2009

Delicious recipe!!! These were possibly the best cupcakes I've ever made, and that's saying something. Only a couple notes. I read in several other reviews that it would help to add more cupcake mix in after the filling is added. Definitely true. However I found that poking the filling in a little bit worked pretty well. I ended up with some white swirls on the top, though, so I frosted them with some leftover chocolate icing from a previous cupcake batch. I did end up with about twice as much filling as I needed, though, so you could probably halve the filling recipe. Good luck with half an egg though... Anyway, terrific recipe overall. Definitely will make again.

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cupcakelover

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Reviewed: Nov. 25, 2008

Absolutely delicious! Especially warm because the chocolate chips are melty. Just layer batter, filling, batter to get the "surprise" effect.

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RNB

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Reviewed: Nov. 3, 2008

My family was blown away at how tasty they were and I was quite surprised and how easy they were to make.

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Crystal W

Home Town: Kansas City, Kansas, USA

Living In: Zurich, Zurich, Switzerland

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Reviewed: Oct. 27, 2008

it could've been better. the cake seemed dry and dense, but thank god for the cream cheese filling.

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Crackerjill

Cooking Level: Expert

Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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Reviewed: Oct. 26, 2008

These were really good, but I did find the cake to be a little dry. I used milk instead of water, and peppermint extract instead of vanilla as my kids love chocolate mint. I think next time I'll add some apple sauce to the batter to moisten it up a bit. I heaped the cream cheese on top and swirled it around a bit which made a beautiful presentation without the need for icing. The result was a cheesecake topping and centre.

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Tara Henderson

Cooking Level: Expert

Home Town: Oakville, Ontario, Canada

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Reviewed: Aug. 14, 2008

These were delicious, especially when I added a chocolate glaze of semisweet chocolate chips and butter. My only criticism is that the cupcake itself was a little dry. The filling and the glaze certainly helped minimize that problem, but next time I may try adding some sour cream or applesauce to make the cake more moist.

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Michelle

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Reviewed: May 23, 2008

mmmm.. my whole family loved them! I made mini cupcakes which took 15 minutes to bake (puffed and toothpick clean). Also, I substituted some flour and milk in the cream cheese mixture instead of egg (because I was making 1/2 a recipe and didn't feel like using 1/2 an egg)and it still worked well. Finally, I blobbed the cream cheese on top and kind of swirled the chocolate batter over top with a toothpick to make it pretty. I used paper cups in the mini muffin tin, but they ended up being a little difficult to peel (the two extra big cupcakes I made peeled fine) so I think I would rather just grease the pan next time. I will definitely make these again!

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DESSERTQUEEN55

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Reviewed: May 10, 2008

A very tasty little cupcake, but a few notes: There was way more batter than I ever needed and I did come away with about sixteen cup cakes. A few people have had dropping and density issues. I ended up refrigerating the batter as I made the cupcakes in two rounds. The cooling process made the filling come out heavier and thicker which I think helped my dropping a great deal, although topping them with batter (as suggested above) probably would have been perfect. Also, I did add a touch of flour, probably a quarter cup, to thicken.

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Aredendra

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2008

im baking these right now and tasted the first batch... i thought it was pretty good and my brother liked it too. nevertheless... it wasnt the bomb or anything. its nice =)

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Shiamay

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Reviewed: Mar. 20, 2008

Enjoyed by EVERYONE!! I only made one change- I mixed sour cream with cream cheese due to lack of c/c.

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Di Katz

Cooking Level: Intermediate

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Feb. 10, 2008

I only made a couple of changes, but this recipe turned out pretty great as is: I used 1 Cup milk in place of 3/4 Cups water, and I only use a half cup of mini chocolate chips, instead of the full cup, and I omitted the walnuts as well. The cheese cake mixture sunk quite well, but I used a tip from another rating and put a bit of bater on top (although, when I sliced them open, I saw that the cream cheese did a very good job at settling towards th bottom anyhow). My boyfriend, who isn't even a big fan of desserts told me "Wow! You have to make these more often!" Which means that this recipe HAS to be rated 5 stars. :D

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JennyColada

Cooking Level: Intermediate

Home Town: Burbank, California, USA

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Reviewed: Jan. 27, 2008

I tried this one out yesterday and while they tasted very good, they just did not turn out very aesthetically pleasing. When I saw that the directions were to place the cream cheese filling on top of the batter that I'd poured into the cups, I put faith in the fact that the filling would be more dense and would allow the batter to rise up and around it, but this was not the case. I think this can be easily accounted for by placing a few tablespoons of batter on top of the filling each time, then they actually would be cream-filled without the piping work. Also, this recipe only yielded me a dozen cupcakes (albeit generously sized ones) and I was left with far more filling than necessary. I didn't find the need to add any more flour like one of the other reviewers here, but I may try a little more next time to see if it helps. Overall, the recipe is good and has a lot of potential, but I don't think that this is a finished product by any means so I can't give it 5 stars.

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Drew

Cooking Level: Expert

Home Town: Latrobe, Pennsylvania, USA

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Reviewed: Oct. 14, 2007

These were so good! I ended up preparing them with 3 cups flour instead of 1 1/2; with 1 1/2 the batter carried the consistency of chocolate water. They turned out perfectly!

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Katie

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

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Reviewed: Jul. 16, 2007

Fantastic recipe! I also made several dozen of the mini-sized cupcakes with the batter, but those didn't allow the filling to "drop," so they didn't come out as nice. I will DEFINATELY be making these again very soon in the regular size. They are amazing! The "Chocolate Frosting I" recipe on this site made a great frosting for these delicious cupcakes!

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