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.

Anne

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

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  • 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.

  • 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.

  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.

  • 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.

Nutrition Facts

310 calories; protein 3.3g 7% DV; carbohydrates 36.3g 12% DV; fat 18.1g 28% DV; cholesterol 41.3mg 14% DV; sodium 263.2mg 11% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
04/14/2015
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 a hazelnut chocolate spread. They came out great!! Read More
(1)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2015
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 a hazelnut chocolate spread. They came out great!! Read More
(1)
Rating: 5 stars
09/04/2016
These cupcakes were delicious! I substituted the store bought icing for homemade icing and it turned out scrumptious. I will definitely make these again! Read More
Rating: 5 stars
02/02/2017
Wonderful! I suggest lowering the baking time to roughly 22 minutes; I found that they were fluffier had more cheesecake flavor and were less likely to stick to the cupcake paper than my first batch. I didn't have chocolate cake mix so I used yellow and it was perfect. I will definitely make this again. Read More
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Rating: 5 stars
12/31/2016
These cupcakes are absolutely amazing!! I made them for my daughter's birthday. We colored the frosting and used some sixlets for the top. Thanks for sharing! Read More