Best 15 Chocolate Cream Cheese Cupcakes Recipes

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Indulge in a delightful symphony of flavors with our delectable Chocolate Cream Cheese Cupcakes. These treats are a harmonious blend of rich chocolate and tangy cream cheese, perfectly balanced to tantalize your taste buds. Each cupcake is a miniature masterpiece, featuring a moist and fluffy chocolate cake base crowned with a luscious cream cheese frosting. The combination of these two classic flavors creates a truly unforgettable experience.

**Chocolate Cupcakes with Cream Cheese Frosting:** Dive into a classic combination where the rich, sweet chocolate cupcakes are perfectly complemented by the smooth, tangy cream cheese frosting. This timeless flavor combination is sure to please even the most discerning palate.

**Chocolate Cupcakes with Chocolate Cream Cheese Frosting:** Elevate your chocolate experience with this decadent variation. The chocolate cupcakes are paired with a luscious chocolate cream cheese frosting, creating a double dose of chocolatey goodness. Prepare to be mesmerized by the intense and satisfying flavor of this chocolate lover's dream.

**Red Velvet Cupcakes with Cream Cheese Frosting:** Experience a vibrant twist on a classic with these Red Velvet Cupcakes. The striking red velvet cake base pairs perfectly with the creamy and tangy cream cheese frosting. This combination offers a delightful interplay of flavors and textures, making each bite a celebration.

**Double Chocolate Cupcakes with Cream Cheese Frosting:** Indulge in the ultimate chocolate indulgence with these Double Chocolate Cupcakes. Layers of rich chocolate cake and velvety cream cheese frosting create a symphony of chocolatey bliss. Prepare to be captivated by the intense and satisfying flavor of this chocolate lover's paradise.

**Funfetti Cupcakes with Cream Cheese Frosting:** Bring a touch of whimsy and fun to your baking with these delightful Funfetti Cupcakes. The colorful confetti-filled cake batter is topped with a creamy and tangy cream cheese frosting, creating a playful and delicious treat that is perfect for any occasion.

Here are our top 15 tried and tested recipes!

CHOCOLATE CREAM CHEESE CUPCAKES



Chocolate Cream Cheese Cupcakes image

These cupcakes are one of the most requested recipe. I have made them for years. Can't remember where I got the recipe.

Provided by Nan in Ontario

Categories     Dessert

Time 35m

Yield 20 cupcakes, 20 serving(s)

Number Of Ingredients 14

1 (8 ounce) package cream cheese, softened
1 egg, slightly beaten
1/3 cup sugar
1 pinch salt
1 (6 ounce) package chocolate chips
1 cup sugar
1 1/2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup oil
1 tablespoon vinegar
1 teaspoon vanilla

Steps:

  • In a small bowl, combine first four ingredients.
  • Add chocolate chips and set aside.
  • Mix remaining ingredients well.
  • Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
  • Drop a large spoonful of cheese mixture on top.
  • Bake at 350 for 20 to 25 minutes.

CREAM CHEESE CHOCOLATE CUPCAKES



Cream Cheese Chocolate Cupcakes image

Smooth cream cheese inside makes these cupcakes so rich. The classic combination of peanut butter and chocolate chips comes through in every yummy bite. You'll be asked to make them again and again. -Shirley Dunbar, Mojave, California

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 16

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well., Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 274 calories, Fat 14g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING



Chocolate-Cherry Cupcakes with Cream Cheese Buttercream Frosting image

Combine 2 tasty flavors and create something even more delicious! Chocolate plus cherry flavor inside, and a cherry on top of luscious buttercream frosting, will have your family asking for more.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h40m

Yield 24

Number Of Ingredients 10

2 (10 ounce) jars stem-on maraschino cherries
2 tablespoons Kirsch (cherry-flavored brandy), or as needed
3 eggs
½ cup vegetable oil
1 (15.25 ounce) package devil's food cake mix
2 (3 ounce) packages cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
3 cups powdered sugar, sifted, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
  • Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
  • Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
  • Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
  • Frost each cupcake and garnish with the reserved cherries.

Nutrition Facts : Calories 269.7 calories, Carbohydrate 35.8 g, Cholesterol 42.2 mg, Fat 13.1 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 5.2 g, Sodium 187.2 mg, Sugar 23.7 g

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING



Coconut Cupcakes With White Chocolate Cream Cheese Frosting image

As adults we expect more. These are not your ordinary cupcakes. This cupcake supplies more flavor per bite. Using the coconut milk (DO NOT use Cream of coconut), instead of whole milk will help to intensify the flavor. This recipe comes from Cuisine at Home. Enjoy!

Provided by Bev I Am

Categories     Dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 16

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
3 large egg whites
3/4 cup coconut milk or 3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
1 cup sweetened flaked coconut
8 ounces cream cheese, room temperature (do not use nonfat)
1/2 cup unsalted butter, room temperature (1 stick)
2 ounces white chocolate, melted
1/2 lime, juice of
2 cups powdered sugar
1 1/2 cups sweetened flaked coconut (for topping)

Steps:

  • Preheat oven to 350°F.
  • Line a regular sized muffin tin with cupcake papers.
  • Sift flour, baking powder and salt together in a bowl.
  • In a measuring cup combine egg whites, coconut milk and extracts.
  • Cream together sugar and butter with an electric mixer on medium speed.
  • Blend until butter lightens in color and texture, 4 minutes.
  • Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
  • Fold in coconut using a rubber spatula.
  • Scoop batter into prepared tin, filling each about 3/4 full.
  • Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
  • Cool in the pan 5 minutes; remove completely.
  • For frosting, beat cream cheese and butter with an electric mixer until smooth.
  • Add melted white chocolate and lime juice; beat to blend.
  • Add powdered sugar and beat until smooth (it will be gooey).
  • Spread 3 Tbsp frosting on each cupcake.
  • Top cupcakes with coconut.

RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING



Red Velvet Cupcakes with Chocolate Cream Cheese Frosting image

Provided by Kardea Brown

Categories     dessert

Time 1h25m

Yield 24 cupcakes

Number Of Ingredients 19

2 1/2 cups all-purpose flour, sifted
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, at room temperature
2 tablespoons red food coloring
2 teaspoons distilled white vinegar
1 teaspoon vanilla
1 cup buttermilk, at room temperature
1 pound cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners' sugar, sifted
1/4 cup cocoa powder, sifted
2 ounces semisweet chocolate, melted
1 teaspoon vanilla
1 drop red food coloring
Pinch of kosher salt

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
  • Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
  • Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
  • For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
  • Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!

CHOCOLATE CREAM CHEESE CUPCAKES



Chocolate Cream Cheese Cupcakes image

I got the recipe for these moist , filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They're irresistable. -Vivian Morris, Cleburne, Texas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 20 cupcakes.

Number Of Ingredients 18

1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
1 large egg
1 teaspoon salt, divided
1 cup semisweet chocolate chips
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
FROSTING:
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans

Steps:

  • For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside., In a bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.

Nutrition Facts : Calories 358 calories, Fat 17g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 268mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE AND CREAM CHEESE CUPCAKES



Chocolate and Cream Cheese Cupcakes image

Add chopped walnuts to these chocolate cupcakes and then top them with a cream cheese frosting.

Provided by Food Network Kitchen

Time 2h

Yield 12

Number Of Ingredients 17

10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into small pieces
1/4 cup unsweetened cocoa powder (not Dutch process)
3 ounces unsweetened chocolate, finely chopped
2/3 cup boiling water
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/2 cup toasted chopped walnuts, plus more for topping
One 8-ounce package cream cheese, at room temperature
8 tablespoons (1 stick) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon lemon juice
4 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F and line a 12-cup standard muffin tin with paper cupcake liners.
  • Put the butter, cocoa powder and chocolate in a large bowl. Pour the boiling water over and let stand 5 minutes. Whisk until smooth, and then whisk in the sugar, vanilla and eggs. Whisk in the flour, baking powder, salt and baking soda until just combined. Stir in the walnuts. Divide the batter among the prepared liners so they are about three-quarters full.
  • Bake until a toothpick inserted into the center comes out with moist crumbs, 22 to 24 minutes. Cool in the tins for 5 minutes, then remove and cool completely on a wire rack.
  • Beat the cream cheese and butter on medium speed, in a large bowl, with an electric mixer until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Adjust the speed to low speed and gradually add the confectioners' sugar and beat until well combined. Frost the tops of the cupcakes and sprinkle with chopped walnuts.

SOUR CREAM CUPCAKES WITH CHOCOLATE CREAM CHEESE ICING, PRETZELS AND POTATO CHIPS



Sour Cream Cupcakes with Chocolate Cream Cheese Icing, Pretzels and Potato Chips image

Provided by Anne Burrell

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 20

2 cups all-purpose flour
2 teaspoons baking powder
Pinch of kosher salt
1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3/4 cup sour cream
1/2 cup milk
Two 8-ounce packages cream cheese, at room temperature
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 lemon, juiced
4 ounces semisweet chocolate
1/2 cup chocolate-hazelnut spread
1/4 cup chopped pretzels
1/4 cup chopped potato chips
1/4 cup chopped hazelnuts
Flaked sea salt

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F.
  • Combine the flour, baking powder and salt in a large bowl. Reserve.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat the butter and sugar together on medium-high speed until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
  • Beat in the eggs, 1 at a time. Slowly add the vanilla, sour cream and milk. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
  • Line a muffin tin with paper muffin cups. Divide the batter evenly among the lined cups, filling each about two-thirds of the way.
  • Bake until a toothpick comes out clean when inserted into the middle of a cake, about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the tin.
  • Remove from the oven and let cool completely on a wire rack before frosting and decorating.
  • For the icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer on medium-high speed (or with a hand mixer) until light and fluffy, 3 to 4 minutes. Divide the icing between two bowls. Melt the chocolate over a double boiler and set aside to slightly cool. Add the melted chocolate to one of the bowls of cream cheese icing and thoroughly mix to combine. Fill one pastry bag fitted with a star tip with the chocolate cream cheese icing, and another fitted with a star tip with the regular cream cheese icing.
  • To garnish: Fill a pastry bag with the chocolate-hazelnut spread. Cut a small hole in the center of each cupcake and fill with the chocolate hazelnut spread. Pipe some of the regular cream cheese frosting onto half of the top of the cupcake, and some of the chocolate frosting on the other half so it's two-toned, like a black-and-white cookie. Garnish with hazelnuts, pretzels, potato chips and flaked sea salt.

BANANA CHOCOLATE CHIP CUPCAKES WITH CREAM CHEESE FROSTING



Banana Chocolate Chip Cupcakes with Cream Cheese Frosting image

I was inspired by a few different banana cupcake recipes before settling on this one. The cream cheese frosting is probably my favorite part; it's just wonderfully decadent on a banana cupcake. Refrigerate cupcakes after frosting. P.S. They taste much better the next day!

Provided by merlfish

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 15

1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
1 pinch salt
½ cup white sugar
6 tablespoons lightly packed brown sugar
¼ cup unsalted butter, softened
1 egg
2 ripe bananas, mashed
⅓ cup buttermilk
½ cup chocolate chips, or to taste
1 (3 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Whisk flour, baking soda, baking powder, and salt together in a bowl.
  • Combine white sugar, brown sugar, and 1/4 cup butter in another bowl; beat with an electric mixer until creamy. Beat in egg. Mix in mashed bananas. Add flour mixture in 3 batches, alternating with buttermilk, stirring after each addition. Fold chocolate chips into the batter.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes on a wire rack, about 30 minutes.
  • Beat cream cheese and 3 tablespoons butter in a bowl until smooth. Add vanilla extract. Beat in confectioners' sugar, 1 cup at a time, until frosting is smooth.
  • Spread frosting over cupcakes.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 55.3 g, Cholesterol 41.4 mg, Fat 12 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 7.3 g, Sodium 133.8 mg, Sugar 42 g

CHOCOLATE CREAM CHEESE CUPCAKES



Chocolate Cream Cheese Cupcakes image

Provided by Maria Helm Sinskey

Categories     Mixer     Chocolate     Dessert     Bake     Valentine's Day     Kid-Friendly     Back to School     Cream Cheese     Birthday     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 cupcakes

Number Of Ingredients 19

Filling:
1 8-ounce package cream cheese
1 large egg
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips
Cupcakes:
1 cup all purpose flour
3 tablespoons sifted unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/8 teaspoon baking soda
3/4 cup plus 2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
3 ounces bittersweet chocolate, chopped, melted, warm
1/2 cup whole milk

Steps:

  • For filling:
  • Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips.
  • For cupcakes:
  • Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk first 5 ingredients in small bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla and chocolate; beat at high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend. Divide batter among cups, filling 1/3 full. Using tablespoon, hollow out center of each cupcake. Place 1 heaping tablespoonful cream cheese filling in each center.
  • Bake cupcakes until toothpick inserted into center (but not cream cheese filling) comes out clean, about 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.

CHOCOLATE BEET CUPCAKES WITH ORANGE CREAM CHEESE FROSTING



Chocolate Beet Cupcakes With Orange Cream Cheese Frosting image

Delish! Got these from a cooking light cookbook and they were quite a hit. I did of course change them to choc. So if you want the original recipe just omit the cocoa powder. Enjoy!

Provided by KTM3734

Categories     Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 19

1 lb beet (about 2 med)
cooking spray
2/3 cup granulated sugar
2/3 cup brown sugar
1/2 cup vegetable oil
2 large eggs
2 1/2 cups all-purpose flour
1 tablespoon cocoa powder, substitue for 1 t flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup 1% low-fat milk
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 (8 ounce) package reduced-fat cream cheese, chilled
3 cups powdered sugar
2 tablespoons finely chopped walnuts, toasted (optional)

Steps:

  • Preheat oven to 350.
  • Peel the beets with a vegetable peeler. Grate beets using lrg holes of grater (use gloves or beets will dye hands).
  • Spray muffin tins with cooking spray.
  • Combine sugars, oil, and eggs in lrg bowl, beat at med speed until well blended. Add beets and beat well.
  • In seperate lrg bowl add flour, and other dry ingredients and whisk together until mixed.
  • Add flour mixture to sugar mixture alternately with milk. Beginning and ending with flour mixture.
  • Pour batter into cupcake tins and tap on counter to remove air bubbles.
  • Bake at 350 for 20-30 min or until toothpick inserted comes out clean. Cool in pans 10 mins on wire racks, remove from pans and cool completely.
  • Frosting:.
  • Beat rind, vanilla, and cream cheese with mixer at high speed until fluffy. Add powdered sugar and beat at low speed until blended. (don not overbeat).
  • Frost cupcakes and sprinkle with walnuts if using.
  • Store in refrigerator.

Nutrition Facts : Calories 230.8, Fat 6.9, SaturatedFat 1.9, Cholesterol 23.2, Sodium 134.2, Carbohydrate 39.6, Fiber 0.9, Sugar 28, Protein 3.4

STRAWBERRY-CHOCOLATE CREAM CHEESE CUPCAKES



Strawberry-Chocolate Cream Cheese Cupcakes image

These cupcakes come out so moist, and the surprise in the middle makes them even better - the whipped cream cheese makes filling nice and creamy.

Provided by fisterwifey

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package chocolate cake mix with pudding
1 (8 ounce) container sour cream
½ cup vegetable oil
½ cup water
2 eggs
1 (12 ounce) package whipped cream cheese
¼ cup strawberry preserves
1 (16 ounce) container whipped cream cheese frosting
12 strawberries, sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 24 muffin cups with paper liners.
  • Stir chocolate cake mix, sour cream, vegetable oil, water, and eggs together in a large bowl.
  • Pour cake batter evenly into prepared muffin cups.
  • Place a small spoonful of whipped cream cheese in each muffin cup.
  • Stir strawberry preserves in a bowl until smooth; spoon about 1/4 teaspoon per cupcake over cream cheese.
  • Gently press strawberry preserves and cream cheese into the cake batter with a spoon.
  • Bake in preheated oven until cupcake tops spring back when lightly touched, 18 to 20 minutes.
  • Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Spread cream cheese frosting over completely cooled cupcakes and garnish with strawberry slices.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 30.9 g, Cholesterol 33 mg, Fat 18.9 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.7 g, Sodium 294 mg, Sugar 21.6 g

CHOCOLATE CUPCAKES WITH NUTELLA AND MIXED CREAM CHEESE FROSTING



Chocolate Cupcakes With Nutella and Mixed Cream Cheese Frosting image

Make and share this Chocolate Cupcakes With Nutella and Mixed Cream Cheese Frosting recipe from Food.com.

Provided by Cook4_6

Categories     Dessert

Time 1h10m

Yield 36 serving(s)

Number Of Ingredients 25

2/3 cup nutella
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
2 1/2 cups buttermilk
8 ounces cream cheese, softened to room temperature
5 tablespoons butter, softened to room temperature
3 3/4 cups powdered sugar, sifted
2 teaspoons vanilla extract, clear*
6 ounces cream cheese, softened to room temperature
2 tablespoons butter
1/2 cup nutella
3 3/4 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
6 ounces cream cheese, softened to room temperature
2 tablespoons butter
1/2 cup almond butter or 1/2 cup peanut butter
3 3/4 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

Steps:

  • *clear vanilla extract is used to maintain a purer white color. If this doesn't matter to you, then you may use regular vanilla extract.
  • For the Cupcakes: Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350°F
  • Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  • In a large bowl, beat the eggs and sugar for 5 minutes, until it is pale and thick. Add in the butter. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.
  • Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely before frosting.
  • Vanilla Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the vanilla. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
  • Nutella Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency. For a darker brown add 1 drop brown and 1 drop black food coloring.
  • Almond Butter or Peanut Butter Cream Cheese Frosting: Cream the butter and cream cheese in the large mixing bowl of a stand mixture. Add the almond butter or peanut butter and vanilla and continue to cream. Slowly incorporate the powdered sugar as you continue to cream. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.
  • Once cooled, place the 3 varieties of frosting in a piping tube side by side and pipe onto each cupcake. Sprinkle with chocolate jimmies if you like!

CINCO DE CHILI CHOCOLATE CUPCAKES WITH CHILI CREAM CHEESE FROSTING



Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting image

Dark chocolate cupcakes with a bite! Topped with Chili Cream Cheese Frosting. This recipe was inspired from a combination of recommendations from AR Buzzers. Thanks all! They were a huge hit at our annual Chili Cook-off. Many wanted THEM to be allowed as an entry. Add more chili and cayenne powder to taste. (IF YOU CAN TAKE IT!)

Provided by Candice

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h18m

Yield 24

Number Of Ingredients 14

1 (18.25 ounce) box devil's food chocolate cake mix
1 ½ teaspoons ground ancho chile pepper
¼ teaspoon cayenne pepper
1 ¼ cups water
⅓ cup vegetable oil
3 eggs
1 teaspoon ground ancho chile pepper
⅛ teaspoon cayenne pepper
½ teaspoon ground cinnamon
4 cups confectioners' sugar, or more as needed
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
½ teaspoon clear vanilla extract, or to taste
24 small dried red chiles

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
  • Empty the boxed cake mix into a mixing bowl, and whisk in 1 1/2 teaspoon of ground ancho chile and 1/4 teaspoon of cayenne pepper. Using an electric mixer on medium speed, beat in the water, vegetable oil, and eggs; beat for 2 minutes. Spoon the batter into the prepared cupcake cups, filling them 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
  • In a bowl, sift 1 teaspoon of ground ancho chile, 1/8 teaspoon of cayenne pepper, and the cinnamon with the confectioners' sugar. Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract. Spread the frosting onto the cooled cupcakes in attractive swirls, and poke a small dried chile, stem-side up, into the frosting as a garnish.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 36.1 g, Cholesterol 57.2 mg, Fat 13.5 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 248.9 mg, Sugar 28.2 g

CHOCOLATE CREAM CHEESE CUPCAKES



CHOCOLATE CREAM CHEESE CUPCAKES image

Categories     Chocolate

Yield 20 cupcakes

Number Of Ingredients 18

1 package cream cheese (8 ounces), softened
1-1/2 cups sugar, divided
1 egg
1 teaspoon salt, divided
1 cup (6 ounces) semisweet chocolate chips
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
Frosting:
3-3/4 cups confectioners' sugar
3 tablespoons baking cocoa
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans

Steps:

  • For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside. In a bowl, combine flour, cocoa, baking soda and remaining sugar and salt. In another bowl, whisk water, oil and vinegar; stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350 F. for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator. Yield: 20 cupcakes. See more recipes at: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com

Tips:

  • Use room temperature cream cheese and butter for a smooth batter.
  • Line the muffin tins with cupcake liners to prevent sticking.
  • Fill the cupcake liners only 2/3 full to prevent overflowing.
  • Bake the cupcakes in a preheated oven to ensure even cooking.
  • Allow the cupcakes to cool completely before frosting.
  • Use a piping bag or a spoon to frost the cupcakes.
  • Decorate the cupcakes with sprinkles, chocolate chips, or other toppings of your choice.

Conclusion:

These chocolate cream cheese cupcakes are a delicious and indulgent treat that are perfect for any occasion. With their rich chocolate flavor and creamy cream cheese frosting, these cupcakes are sure to be a hit with everyone. They are also relatively easy to make, so you can enjoy them without spending hours in the kitchen. So next time you are looking for a special dessert, give these chocolate cream cheese cupcakes a try. You won't be disappointed!

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