Reviewed: Jul. 2, 2008

OMG! I made these for a family gathering and everyone commented how GOOD they were. You gotta love hearing that about your baking. I will absolutely make these again. Great recipe.

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Sonia

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Reviewed: Jun. 30, 2008

These cupcakes are great and so easy to make. I used chocolate cake mix with strawberry cream cheese and it turned out delicious! It did make a lot more than I expected it to though. It was enough to make over two dozen cupcakes! Update: I made these again a few days ago with a friend. We used "caramel/milk-chocolate swirl" chips that I picked up at the grocery store instead of the regular chocolate chips. It was amazing!!!! I think they were the best cupcakes I've ever tasted!

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Monica

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 30, 2008

These were quite good. Not as great as I was expecting but they did receive compliments.

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Brandy

Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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Reviewed: Jun. 16, 2008

Super moist. I did not have the chocolate chips. The cupcakes were great without them. Take the advice of only filling the bottom 1/4 batter, tsp to TBL of cream cheese mixture and fill the rest to only 2/3. My cupcakes cam out perfect using this method. I would make again.

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Jun. 15, 2008

Mmmmmmmmmmmmmmmmm I ate 3 of these already and they're not even cooled off. I made them according to directions, and then I also made a batch of them using yellow cake mix, with cocoa in the filling. I had some chocolate mix left over so I did some with chocolate bottoms and yellow tops. I should have done them all this way because YUM!!! I used cream cheese frosting II and they are just divine.

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WANNARACE81

Cooking Level: Intermediate

Home Town: Windsor, Nova Scotia, Canada

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Reviewed: Jun. 8, 2008

I thought my kids would flip for these, but they didn't finish them. Probably won't make them again.

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ileneahp

Cooking Level: Intermediate

Home Town: Saratoga Springs, Utah, USA

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Reviewed: Jun. 6, 2008

They were very good, but not quite good enough for 5 stars.

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XTEENK

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jun. 6, 2008

I made these exactly as the recipe stated. They were for my son's end of year party at school. Everyone LOVED them!! The tray came back empty. My family loved them too. I will make them again.

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smylie1

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2008

OMG! These were incredible!! Definitely makes 24 (I'm not admitting how many I ate!). I filled the cupcake liners a little more than halfway, used a tablespoon of filling in each, then topped with just enough batter to cover the filling (about a tablespoon). I covered the lower rack in the oven with tin foil, just in case they overflowed, but they didn't. Frosted with Cream Cheese Frosting II. They are fantastic! I will never make plain cupcakes again.

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Marlena C.

Cooking Level: Beginning

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Jun. 3, 2008

These are a favorite for my husband! He asks for these on his birthday every year! I put at least a tablespoon of filling in each cupcake, and the filling sinks as it bakes, so there's no need to put more batter on top. This year I tried putting this recipe in a bundt pan. I put the cake batter in (I use devils food), then filling, and topped it with more batter. I frosted it with ganache. It was the best!

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Fleming

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2008

These were really good! I think maybe next time I might make a little more filling and use less chocolate chips. But these are wonderful just the way they are. Thanks!

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countygirl28

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2008

The filling was the best part. I wished that the recipe had called for more filling. Next time I make this, I'll add more.

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ALLISONBROADUS

Cooking Level: Expert

Home Town: Klein, Texas, USA

Living In: Montgomery, Texas, USA

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Reviewed: May 30, 2008

These cupcakes were delicious. I have a similar homemade version recipe, but this recipe was so much quicker and easier and tastes just as good or better! I recommend using a devils food cake mix and put 1 teaspoon of vanilla in with the cream cheese mixture...yummy! Also, this made about 18 cupcakes for me. Definitely use one large tablespoon of the cream cheese mixture per cupcake instead of just a teaspoon. The more filling per cupcake, the better!Baked 22 minutes and came out perfect. Enjoyed these a great deal and will make again and forget my "from scratch" similar recipe. thanks!

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Amie

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Reviewed: May 29, 2008

second time making these tonight. making 48- 1/2 as called for in recipe and other half i add a teaspoon of cherry pie filling in with the cream cheese mixture. almost like a mini black forest cake. i always frost mine with cream cheese frosting from this web site. oh so good

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lisa r

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Mobile, Alabama, USA

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Reviewed: May 29, 2008

There were good, but I think that next time I will use less cake batter in each cupcake to make about 30 (or more) instead of 24. I, like others, had lots of cream cheese filling left over (almost half) and cupcakes would have overflowed the papers if I had tried to use it all. These got lots of compliments. I might try strawberry cake mix next time also.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: May 28, 2008

I made a batch of these for a picnic last weekend, went over so well made another batch for a cookout the next day. I didn't add the second batch of batter, just dropped the cream cheese onto the batter and baked it. A real easy dessert for kids and a keeper recipe.

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mcgranny

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Reviewed: May 28, 2008

Wonderful!!! I took these to a Memorial Day Shrimp Boil expecting to come home with some. I brought 2 home (only because I closed the container to hide them)! One person thought it was all from scratch and did not believe it was a cake mix. I did follow suggestions and added about 1 tablespoon filling to each and only filled the bottom layer to about 1/4. I also used the Cream cheese frosting also suggested. They are very moist without the frosting but the frosting adds that sinful indulgence touch. My husband who is a chocolate cake/cupcake purist was sceptical about the filling but after he inhaled 2 in a row I knew we had a winner. This is the only chocolate cupcake recipe I will use from now on.

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MFLATFORD

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Reviewed: May 26, 2008

Real easy. My daugther likes it but I'm not too crazy about cheese. :)

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SHORTCUTCOOK

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Reviewed: May 24, 2008

I have made these cupcakes for many, many years but with a from scrap chocolate cake recipe. i also do not add batter to top or frost them, they are great without it. They are so yummy.

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Compie

Cooking Level: Expert

Living In: Kissimmee, Florida, USA

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Reviewed: May 24, 2008

We have used a similar recipe for these in my house for years. My mother came across these when I was a teenager and they soon became my signature dish. The only differences my recipe has are that we only use 1/3 cup sugar and a dah of salt is added to the filling. For the cake mix itself we only fill the muffin cups half full and drop about a 1 to 1 1/2 tablespoons of filling on the center. Then we bake them I've never found that I needed the extra batter on top the filling sinks to the middle just fine without it. Also I've never iced them before I always thought that would make them too sweet.

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