Reviewed: Nov. 21, 2009

If they are good, yes they are. However, they still miss the decadent taste you get from homemade cupcakes or good pastry store one. They were tender, soft and moist but they still had that cake mix lingering taste. Next time, I will find a recipe that makes you start from scratch. A more time-consuming task, most likely, but I don't care if it gives me a cupcake with heavenly taste. Yours, William P.S. The cream cheese filing is a good idea

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William Hugo

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Nov. 10, 2009

Super good...we didnt even frost them! So good. Be careful and dont add too much filling. It still tastes good, but better if more cupcake and little filling.

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dianneher

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Reviewed: Nov. 7, 2009

These are the best cupcakes ever. So moist and tasty! I think I ate more than the kids..

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SIESTA10

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Reviewed: Nov. 5, 2009

delish!

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Caryn Cooper

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Reviewed: Nov. 1, 2009

Awesome! I used a moist triple fudge cake mix and cream cheese frosting. Best cupcakes ever!

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jamifranz

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Reviewed: Oct. 21, 2009

This is a very nice, quick way to whip up a special cupcake. I ended up making 24 out of this recipe, with just a little filling left over. My seven year old said it tasted like a cheesecake inside. I used buttercream for the frosting, because I had it, but I will use a chocolate glaze next time.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Oct. 16, 2009

I've had this recipe for ages, but never made it until I saw this one & compared them. I did use the other recipes sugar amount of 1/3c because we don't need all that sugar. Love the idea of these cupcakes & used others suggestion of only filling 1/2 full, but that still didn't help - I had a mess. I'll make again, but only fill 1/4 - 1/3 full & cut back the filling to 1/2 amounts because it made so much. You don't need to ice or drizzle these because they are very moist & sweet enough.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Oct. 7, 2009

Creative and fun! I eliminated the chocolate chips, added a teaspoon of vanilla, and tinted the cream cheese batter orange for Halloween cupcakes. For the cake batter I used coffee rather than water and added one teaspoon each of vanilla and chocolate extracts. I used a gallon Ziploc bag to pipe the cake batter, and a quart-sized bag for the cream cheese batter. Sure made the process a lot quicker and neater! I frosted them with the frosting from "Cake with Buttercream Decorating Frosting," also from this site. I sprinkled the cupcakes with Halloween sprinkles and perched a Jack-o-Lantern Peep on each. Delightful with its ribbon of orange tinted cream cheese filling and, oh yeah, creamy, chocolatey delicious too!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Sep. 30, 2009

pretty good. sort of like a black bottom.

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Jenny

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Reviewed: Sep. 26, 2009

I made these with a spice cake mix, I also added 1 can of sliced carrots, pureed. Then instead of chocolate chips I used butterscotch chips, nice fall tailgating dessert. They were a huge hit! Thanks for the recipe.

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Stacia

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Reviewed: Sep. 23, 2009

Good! Not out of this world great, but plain old good.

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Jamie V.

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Reviewed: Sep. 14, 2009

Absolutely delicious. Made 20 cupcakes instead of twelve. (Not a bad thing!) I replaced the oil for the cake batter with applesauce, which makes the cupcakes healthier AND keeps them moist. I will definitely be making these again.

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RhymesWithFacey

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Reviewed: Sep. 4, 2009

Very easy to make and super delicious!

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Jessica

Cooking Level: Beginning

Living In: Coppell, Texas, USA

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Reviewed: Sep. 1, 2009

really really good cupcakes! my children and their friends gobbled them up, still warm from the oven, so that the cream inside was really luscious. Absolutely a winner, and ready in a flash, too!

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Aug. 26, 2009

These are the best cupcakes! My family requests them all the time! I add a teaspoon of almond extract to the filling and use white chocolate chips. They turn out perfect everytime!

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Jennifer

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Reviewed: Aug. 23, 2009

LOVE LOVE LOVE these cupcakes! I used a devil's food cake mix (least expensive on the shelf). After reading the reviews of other's, I did make a few adjustments. I ADDED 1/2 tsp. vanilla extract to the cream cheese filling. >>>I didn't add the chocolate chips to the cream cheese filling. I ended up using about 1/2 C of semi-sweet choc. morsels. Not too sweet.<<< I did add 5 or 6 choc. chips to each cupcake as I layered: -1 TBSP cake batter -1 1/2 TBSP cream cheese filling -a few choc. chips -then topped off to 3/4 full with cake batter. I frosted some with a squirt can of Pillsbury chocolate frosing, some with white 'cookie' icing and left some UNfrosted. On the cupcakes with chocolate icing, I put a dot of white in the center and drug a toothpick from side to side to make an elegant design. This recipe made exactly 24 cupcakes. They were a hit with everyone! DON'T OVERBAKE for an incredibly moist cupcake!! 18 minutes according to package directions was perfect!!! Happy baking!

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Sundance

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Reviewed: Aug. 11, 2009

I hoped to follow this recipe exactly as written, but I didn't have any cake mix at hand. I did have a box of brownie mix, so I used that and went by the more cake-like brownie instructions that called for the use of 3 eggs instead of 2. I also added a couple of tablespoons of milk to the batter. I made the cream cheese portion as instruction but mixed it in a food processor and let it blend long enough for the mixture to really thicken. I put a tablespoon of the brownie batter into each cup with 2 tablespoons of cheese mixture on top then filled the rest o the cups to the rims with brownie batter. I had a small amount of brownie batter left over. I let bake for half an hour. They came out looking like a mosaic cupcake rather than a filled one. Nonetheless, this got great reviews, both unfrosted and with milk chocolate frosting.

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HEBABO42

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Reviewed: Aug. 8, 2009

These cupcakes are fantastic. I made the recipe as written the first time and they were delicious - but the cream cheese ended up on the bottom of the cakes (still delicious). Each time since then, I've used mini chips as other have suggested. I also filled the cupcake liners 1/2 full, topped with the cream cheese mixture and then added just a dollop more of cake batter.

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bosoxgal11

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2009

People say these are the best cupcakes they've ever had! That being said, The next time, I would do as another reviewer said and fill the cups 1/4 full then add 1 Tbs of filling then top with small amount of batter. So that the cups are 2/3 full. I followed the recipe exactly and I had filling left over and the filling is so good, the cupcakes would have been even better with more than the tsp. Also the cupcakes spilled over some. Still these were awesome.

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bostonmama

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Reviewed: Jul. 30, 2009

I've been making these for quite some time now. This is the perfect go-to recipe when you don't have a lot of time to bake from scratch, but want something that feels homemade. Everyone who eats these completely dies over them (for real! EVERY single person!) The cream cheese filling really gives it a special touch and you know how much people like cream cheese.. can't go wrong! Like other users, I use mini chocolate chips and top with either a chocolate frosting or cream cheese frosting. Thanks!

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