Reviewed: Jan. 26, 2013

OK, I haven't read all 330+ reviews to see if anyone else tried this, but I'll tell you what I did. I filled a pastry bag with the filling and, and used a very large round hole (Ateco #807) pastry tip so that the mini chips would come through. I filled the cupcake liners with the chocolate cake batter to make sure I ended up with 24 (and I actually could have gotten a couple more, so I tried to divide up the rest to even it out over all). Then I injected the filling into the cupcakes. As the filling is injected, you can see the batter rise to the level that you want to have when you put them in to bake. Had I not had a little spillage into the kitchen sink before I finished injecting the cupcakes, I would have had precisely enough for all 24 cupcakes. Now, when you do this, you will still see some of the white filling on top of the cupcake, but not to worry. If you're icing them, no one will be looking for that there. Hope this helps someone. :-)

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Reviewer:

cmartcookie

Reviewed: Dec. 28, 2012

Delicious, not too sweet or too chocolaty

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Reviewer:

Joann

Cooking Level: Expert

Reviewed: Dec. 3, 2012

These cupcakes were really good. I did use about a tablespoon of the filling and still had a little leftover. When I make them again I will not add the chocolate chips. They stayed a little too hard and I did not think they added anything special to the cupcake.

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Reviewer:

darla

Reviewed: Jul. 7, 2012

Totally loved this recipe! The final texture of the product was amazing! I made a few changes though: (1)Instead of cake mix, I made the cupcakes from scratch using a recipe I found in this website (CREAMY CHOCOLATE CUPCAKES). I added 1 regular tbsp of batter+ 1 tbsp of filling + 1tbsp and 1tsp of batter. Baked for 20min, and they where perfect..28 perfect cupckaes. I frosted them with another recipe from this website (Basic Cream Cheese frosting). They are delicious! :)

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Doralys

Cooking Level: Intermediate

Living In: Caracas, Distrito Federal, Venezuela

Reviewed: Jun. 25, 2012

good spin on cupcakes. Frosted with cool whip. Kids loved it

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Reviewer:

Cooky Mama

Reviewed: Jun. 15, 2012

Truly delicious. After reading other reviews, I used a 2 cookie dough scoops for the bottom, 1.5 scoops of the filling, and another scant scoop to top them off. I baked 18 minutes, rotating pans half-way through. The result was 24 moist, yummy cupcakes. However, my filling did sink and was more of a bottom layer than a filling. I think chilling the cream cheese mixture till firm, then rewhipping it would have been better. Mine was a little soupy. Mini-chips might also be a better substitute. Nevertheless, my fiancé is eating them like a starving man.

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Reviewer:

RobinD63

Cooking Level: Expert

Reviewed: Apr. 10, 2012

The recipe was very easy to follow. It was my first time making cupcakes and my co-workers loved them. I must say that package cakemix is easy to do, but will try to do it from scratch the next time. Thank you!

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Reviewer:

panda_cook

Cooking Level: Beginning

Reviewed: Feb. 7, 2012

I made this tonight for my son's classroom. I used boxed chocolate fudge cake mix and cream cheese frosting and decorated it with chocolate kisses & chips. Instead of filling it 2/3 way with cake batter, I did it 1/2 way. Just had enough of the filling and cake batter to do 24 standard size cupcakes. These were delicious! I ended up making 48 of them since the first batch was overcooked-my fault. But my nephew ate 5 of them unfrosted from the first batch and he said they tasted good either way.

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Reviewer:

Nancy from WA

Cooking Level: Intermediate

Reviewed: Feb. 4, 2012

These were really good! Dont fill the bottom 2/3. Do about a tablespoon choc batter, 2 teaspoons of the creme cheese and then top with chocolate. So good!

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Reviewer:

Stephanie

Reviewed: Jan. 28, 2012

These were so easy to make and yummy! My only hesitation for giving it 5 stars is the way they look when they come out. Icing fixes everything, though.

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