Micah's Cheesecake-filled Chocolate Cupcakes

9 reviews, 4.8 star(s). 89% would make again

Ready in 1 hour 15 minutes

What do you get when you put cheesecake in the middle of devil's food cupcakes and frost with cream cheese frosting? A whole lot of happy people!

"Wow! These were absolutely wonderful! Very moist! I got 18 nice big cupcakes. Grated a little dark chocolate over the frosting. Frosting is great, not too sweet! Very easy recipe, will make often!"

Ingredients

Cake
1 box Betty Crocker Devil's Food Cake Mix
1 1/3 cups Water
1/2 cup Vegetable oil
3 Eggs
Filling
1 8-oz package Cream cheese,; softened
1 cup Baker's sugar
1 Egg
1/2 teaspoon Vanilla extract
1/2 cup Chocolate chips,; optional
Frosting
1 8 oz. package Cream cheese,; softened
1 stick Sweet cream unsalted butter,; (1/2 cup) melted
1 teaspoon Vanilla extract
2 cups Powdered sugar,; (up to 3) or to taste

Original recipe makes 18

Servings  

Preparation

1 Preheat oven to 350F. Line 3 (6-per) muffin tins with cupcake papers.

2 Make devil's food cake batter as directed on box.

3 For filling, combine softened cream cheese, sugar, egg and vanilla in a medium bowl with a hand mixer.

4 Fill cupcake papers 2/3 of the way full with cake batter. Add one heaping tablespoon of cream cheese filling to the middle of each cupcake. If desired, add a few chocolate chips on top of the filling at this point. Cover the filling and chocolate chips with the remaining cake batter.

5 Bake for 25-30 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

FROSTING

While the cupcakes are baking, make the frosting.

1 Using a stand mixer, cream the butter and cream cheese together until smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix.

3 Slowly add the powdered sugar; continually taste to get to desired sweetness.

4. Add to cooled cupcakes. Makes 18 large cupcakes.

Notes

Cupcakes come out large like muffins. For smaller cupcakes, line 4 or 5 (6-per) muffin tins and fill with less batter. Should yield 24-30 cupcakes.

**********CAKE VERSION************

Pour 1/2 the cake batter into a sheet cake pan. Spread a layer of the cream cheese filling; top with chocolate chips. Top with remaining cake batter. Bake at 350F for 35-40 minutes or until a toothpick comes out clean. Once cake is cooled, top with cream cheese frosting.

This can also be make as a round cake by using two round cake pans and putting a layer of filling in each. After cooled, frost the top and sides.

Alert editor   
Calories Per Serving: 334 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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swaneeth 2y ago

Delicious! My gang loved these-will be keeping in my party box!
NellyO 2y ago

turned out awesome! anyone know if you can bake the leftover filling into mini cheesecake cupcakes?
julie_golden 2y ago

Made these with my little girls. They are DELICIOUS! I think next time I might make 24 cupcakes so I can put more cheesecake filling in them!
Tsbb332 4y ago

Very rich and delicious! I think next time I won't put any batter on top... The cheesecake all sunk to the bottom, but it still tastes amazing!
Ahcheez 4y ago

All my coworkers ask over and over for me to make them again. they are starting to place special orders. Yummy!
christyjoan2 4y ago

These cupcakes were a hit at our "Girl's Night In"!! They were very moist and delicious!!
Kblood 5y ago

Wow! These were absolutely wonderful! Very moist! I got 18 nice big cupcakes. Grated a little dark chocolate over the frosting. Frosting is great, not too sweet! Very easy recipe, will make often!
JudyAdz 5y ago

Cupcakes come out large like muffins. For smaller cupcakes, line 4 or 5 (6-per) muffin tins and fill with less batter. Should yield 24-30 cupcakes. **********CAKE VERSION************ Pour 1/2 the cake batter into a sheet cake pan. Spread a layer of the cream cheese filling; top with chocolate chips. Top with remaining cake batter. Bake at 350F for 35-40 minutes or until a toothpick comes out clean. Once cake is cooled, top with cream cheese frosting. This can also be make as a round cake by using two round cake pans and putting a layer of filling in each. After cooled, frost the top and sides. [I posted this recipe.]
NiftyNoodle 7y ago

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