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Chocolate Cream Cheese Cupcakes

Chocolate Cream Cheese Cupcakes

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Makes 1 dozen.
By Dennis W. Viau; modified from a Bon Appétit recipe.

When I first saw this recipe I was intrigued. The cupcakes seemed like they might be delicious, but the picture was awful. So I gave myself the challenge of making these in a way that would look as good and they taste. It turned out to be rather easy.


For the Cream Cheese Filling:
1 8-ounce (226g) package of cream cheese, room temperature
1 large egg
2 tablespoons sugar
½ teaspoon salt
½ teaspoon vanilla extract
¼ cup (43g) semisweet chocolate morsels or chips (or a bar diced small)
For the Cupcakes:
1 cup (5 ounces/142g) all-purpose flour
3 tablespoons sifted unsweetened cocoa powder
¾ teaspoon baking powder
½ teaspoon salt
1/8 teaspoon baking soda
¾ cup plus 2 tablespoons (175g) sugar
½ cup (1 stick/4 ounces/113g) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
3 ounces (85g) bittersweet chocolate, chopped, melted, warm
½ cup (120ml) whole milk


Use an electric mixer to beat the cream cheese until softened in a medium-sized bowl. Add the egg, sugar, salt, and vanilla extract. Beat until smooth. Fold in the semi-sweet chocolate morsels with a spatula until evenly distributed. Cover and set aside.

Heat oven to 350°F (177°C). Line a muffin pan with cupcake liners.

Whisk together the flour, cocoa powder, baking powder, salt, and baking soda in a small bowl.

Using an electric mixer, cream the butter and sugar together until smooth in a large bowl. Add eggs and beat to combine. Stir in the vanilla and melted chocolate; beat at high speed a few seconds.

Alternating between the flour and the milk, add each to the bowl in small portions and mix to combine until all the flour and milk is added. Beat at high speed a few seconds. Divide the batter between the 12 cups.

Place the cream cheese mixture in a ziplock bag and cut off one bottom corner, making a hole large enough for the chocolate chips to pass through easily. Push the opened corner into each cup of batter and squeeze some of the filling into each cupcake, diving equally between the 12 cups.

Bake the cupcakes until a toothpick inserted into the chocolate portion (not the filling) comes out clean, about 20 minutes. (I use a digital thermometer and bake to an internal temperature above 190°F (88°C).)

Cool at least 10 minutes in the pan on a rack. Remove the cupcakes from the pan and cool completely.