These are so easy to make. They look wonderful and are very rich and tasty. I followed the recipe except for adding a bit of vanilla in my cream cheese filling. I agree with some other reviewers that the chocolate chips would be better if they were the mini size. I really like the addition of the chips though. I did what some reviewers suggested - I filled the paper liners with the cake batter to about 2/3 full then plopped a big teaspoon of filling on top. I was surprised that the filling did not sink after baking but pretty much stayed on top. I should have followed that particular instruction to cover the filling. It looked nice and swirly like on top of the cupcake but it would have been nicer as a filling in the center. Plus, when I covered the cooled cupcakes with a nice white buttercream icing, all of the richness was at the top because the cream cheese filling was basically right under the frosting. Next time I will cover the filling.I got 17 very full cupcakes out of this recipe. Oh, and you DO have to add way more than 1 tsp of filling per cupcake. I had to go back and add way more per cup. 1 tsp is NOT enough. More like a heaping tablespoon. Don't worry, it's not too much for the cupcake. It definitely makes it better. I can't wait to try this with white cake and/or red velvet.
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