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Self-Filled Cupcakes I

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"A new twist on plain chocolate cupcakes!" — Star Pooley

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All about Cream

All about Eggs

Original recipe makes 1 dozen Change Servings

1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg

1 cup semisweet chocolate chips
1 (18.25 ounce) package chocolate cake mix

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Directions

Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

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These cupcakes were some of the best that I have ever made. I think I found a solution for the reviewers who didnt have enough cake batter and or too much filling left over. I only filled the liners about 1/4 for the bottom layer. I used alittle over a tablespoon of the filling. For the top layer, I only filled the liners to 2/3 full. I got 24 cupcakes, and had no batter or filling left. the amounts were perfect, for me anyways. Mine came out perfectly moist and sooooo delicious to say the least!Another thing was that I only left mine in the oven for 18 minutes , exactly so mine werent burnt on the bottom. I had no problems with the filling sinking to the bottom and that is probably due to how long I whipped it with the mixer. Very light and fluffy. I used a Devil's Food cake mix and a Chocolate Fudge frosting. If I could I would give these a 10 star rating. Thanks for the great recipe Star!!

—KIMBELLINA57

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Most Helpful Critical Review

Dec 23, 2011

Came out fine for me. Ppl seemed to like it. It just wasn't as gooey in the center as I hoped for.

—lilorchid82

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415 Ratings

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Apr 04, 2008

These cupcakes were very good. I made the cupcakes with a box of devil's food cake but I think that for next time I will use a box of dark chocolate mix. (it would bring out the flavor of the filling more) I definitely recommend using more than just a teaspoon of the cream cheese filling. Use more like 2 TABLESPOONS of it and less cupcake batter.

—Pinky

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Oct 30, 2003

These taste great especially using mini chocolate chips in the the filling and topping with the Cream Cheese Frosting II recipe on this website by JJ! This recipe makes more like 2 dozen. Make sure you do not OVERFILL the cup cake holder. Only fill 1/4 of the way before adding the batter and then top fill to 1/2 - 3/4 filled.

—SEIFERTKE

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Jan 26, 2003

Stop the cupcake recipe search, this is by far the best cupcake I have ever baked. The texture is so moist, I only frosted half the batch! I may experiment with white cake mix, strawberry cream cheese, and white chocolate chips next time. Absolutely yummy!!

—Sydney

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Jun 13, 2006

This is amazing. I did use mini chips like many others suggested. I have found that if you just spoon the filling on the top, it doesn't usually fall to the bottom. When I made the cupcakes it made 24 regular and 18-24 mini. Normal box mixes make 24 but I fugured that with adding the filling, the rest of the mix had to go somewhere. I get more compliments on this then anything I make. I will definately try other's ideas on alterations!

—CHEMROSE

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Nov 01, 2008

Wow. I hardley ever make cupcakes b/c they turn out dry. NOT the case with these sinful treats!! I made them for my Father-in-law's 60th b-day, and they were a huge hit! I followed the directions accordingly to measurements. I did however make the task simpler. I poured the cake batter into a ziplock and piped small amounts into the cupcake papers, so I would not overdo it, before I could get the cream chz in there. I also put the cream chz in a ziplock and did the same. Topped them off with another squirt of cake batter and popped them in the oven. To keep them from burning, Take them out when they still seem a bit jiggly. The cream chz needs time to cool, to set up. These again were awesome. And even better when they have had a few hours to cool off. I topped mine with pecan and almond frosting. Thanks for a great recipe.

—AliShaluvsfood

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May 15, 2006

These were sooo good! I too used mini chocolate chips but I added some toffee bits as well. I filled about halfway full w/ cake mix, added a small tbp. of filling & then topped w/ just a bit more cake mixture. It didn't completely cover the flling but it spread while cooking & did. The filling did settle more towards the bottom but I didn't get the pit in mine that some reviewers had problems with. I did use the Betty Crocker butter recipe mix & thought they tasted great. I sprayed my muffin papers to aid in removal but not sure it was necessary. I got about 20 cupcakes & still had a little filling left over so I followed the example of other reviewers & poured it into mini-muffin tins & baked them at 300 degrees for about 30 minutes. I was transporting the cupcakes out of town so I did not frost them...I just sprinkled them w/ powdered sugar. Thanks for a wonderful treat...everyone enjoyed them!

—IMVINTAGE

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Nutrition

Calories
355 kcal
18%

Carbohydrates
49.1 g
16%

Cholesterol
38 mg
13%

Fat
17.8 g
27%

Fiber
1.9 g
7%

Protein
5.1 g
10%

Sodium
418 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Self-Filled Cupcakes I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 355
Calories from Fat: 161

% Daily Value *
Total Fat 17.8g 27 %
Saturated Fat 8.1g 41 %
Cholesterol 38mg 13 %
Sodium 418mg 17 %
Potassium 221mg 6 %
Total Carbohydrates 49.1g 16 %
Dietary Fiber 1.9g 7 %
Protein 5.1g 10 %
Sugars 32.5g
Vitamin A 5 %
Vitamin C 0 %
Calcium 11 %
Iron 27 %
Thiamin 9 %
Niacin 14 %
Vitamin B6 2 %
Magnesium 14 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.