Cream Cheese Filled Chocolate Cupcakes

These cream cheese filled chocolate cupcakes are nothing short of perfection. They’re moist, rich and oh-so-dreamy.

I’m always asked for the recipe when I bring them places— and these are the perfect cupcakes to bring when you’re visiting friends or it’s your turn to make dessert for the mamas at a play date. Try them… you’ll love them… I guarantee it!

This recipe is adapted from one I originally found through Pinterest from the blog Margarita Stewart.

And the best part? They’re so easy to make!

This recipe makes about 18 cupcakes.


For the cream cheese filling:

  • 8 oz cream cheese
  • 1 egg
  • ¼ cup sugar
  • 6 oz chocolate chips

For the cupcakes:

  • ¼ cup unsweetened cocoa powder
  • 1 ½ cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • dash of salt
  • 1 cup water
  • 1/3 cup oil (I use sunflower oil but regular vegetable oil should be fine)
  • 1 Tbs vinegar
  • 1 tsp vanilla extract

I know it’s all in German… but hey, I live in Germany!


  • Preheat the oven to 350 degrees F.
  • In a small bowl, prepare the cream cheese filling. Beat the cream cheese with the egg and the sugar on low with a hand mixer just until smooth. Using a spoon, mix in the chocolate chips. Set aside the filling (it will be a little loose, but that’s okay!).

  • In a larger bowl, whisk together the cocoa powder, flour, sugar, baking soda and salt. Set aside.
  • In a smaller bowl, combine the water, oil, vinegar and vanilla extract. Once combined, pour the wet ingredients slowly into the flour mixture while beating on low with a hand mixer. You’ll probably have to use a spoon to scrape the sides of the bowl once or twice. Mix only until smooth.
  • Line a cupcake pan with liners and fill each cup ½ to ¾ full with the chocolate batter.

I know with some cupcakes and muffins, it’s okay to overfill the cup a little to get a really full top. However, with these cupcakes, it is really important not to overfill the cups. The cream cheese won’t spread evenly or correctly if they are overfilled. Trust me, I’ve done it. They’re still delicious, but just not the same.

  • Stir the cream cheese filling to bring the chocolate chips back up from the bottom of the bowl. Then place a tablespoon full of the cream cheese filling in the center of the batter in each cup. Once again, make sure you don’t overfill them!

  • Bake for 25-30 minutes. I’ve found in my oven, they’re perfect at 26 minutes but they start to dry out at 27 minutes, so watch them carefully.

Let them cool for about 15 minutes before digging in because the cream cheese filling stays extra hot inside for a while after you take them out of the oven.

They definitely do not need any type of frosting, but if you want one, I’d suggest something not too sweet, as these are very rich cupcakes.

I’ve also omitted the cream cheese filling and used this cupcake recipe to make chocolate cake. It’s moist and delectable!

I hope you love them as much as we do!

4 Responses to Cream Cheese Filled Chocolate Cupcakes

  1. Yum! Those look like a recipe we make in our family as well. They are definitely a hit - and I agree - even though I LOVE frosting, it’s not necesssary on this treat.

  2. Pin’d it! I’m a sucker for cream cheese anything!

  3. These look amazing! Totally saving this recipe!

  4. I just saw these and they are amazing! My mama used to make them for me on my birthday and we call them surprise cupcakes. They are even better cold.

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