Chocolate Chip Cheesecake Cupcakes

Chocolate Chip Cheesecake Cupcakes

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"I am not normally a cupcake fan, but this is my favorite cupcake recipe! I have made it over and over and people love it."
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1 h 15 m servings 309 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.
  3. Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.
  4. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
  5. Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.


  • Cook's Notes:
  • You can use other kinds of vanilla but you will probably need to add a bit more. I find Mexican vanilla also has the best flavor.
  • I use fat-free cream cheese typically, but any kind works well. Cold cream cheese will take much longer to blend smooth than room temperature.


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Great reviews for these very moist cupcakes. I didn't have chocolate cake mix so used yellow which was just as good. I used 4 eggs for the cake mix part. I frosted the cupcakes with Nutella, ...

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