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No frosting needed and so delicious warm with a little vanilla ice cream! Recipe below.
Ok, chocolate lovers, here’s the best cupcake recipe ever! Dark chocolate, cream cheese, and chocolate chips; it’s seriously a chocolate and cheese lovers’ dream come true. But be careful; they mysteriously disappear as soon as they come out of the oven. I’ve known someone that ate 18 in a single day, and he supposedly doesn’t even like chocolate. I have a cupcake carrier, but I’m in the market for a cupcake safe, and if you have any ideas, oh please share. You may also lose your identity; I’ve been referred to at family gatherings as “the cupcake lady.”
I’ve been making these cupcakes since I was 13. The fabulous Judy Lundberg taught me how to make them, and I’m so grateful for her delicious recipe. I’ve literally made thousands of them, and I’m a little embarrassed to share just how many I’ve eaten in the last few decades.
Please see the recipe below, and please don’t use reduced fat, low sodium ingredients; it won’t work. I usually encourage you to be creative with your cooking, but this is one time that you need to follow this recipe exactly, and you will be oh so thrilled with the results. If you decide to eat them warm, pairing them with a scoop of vanilla bean ice cream is a mind-blowing experience. If any of your cupcakes go uneaten for more than 24 hours, please refrigerate them.
Chocolate Cupcakes Recipe
Needed Tools
Two muffin pans
2 large spoons
Ingredients
1 Devil’s Food Cake Mix and all ingredients on the back of the box (eggs, oil, water)
Additional Ingredients
One egg
Two eight-ounce Philadelphia cream cheese bars (do not use low-fat cream cheese) - best if at room temperature
12 ounces Tollhouse Chocolate Chips
1/2 cup of white granulated sugar
One teaspoon vanilla
Directions
Line cupcake pans with paper or foil holders.
Preheat the oven to 325 degrees
Step 1 - Bowl #1 – Chocolate Cake Mix
Mix cake mix and all ingredients per directions on the box.
Step 2 - Bowl #2 – Cream Cheese Filing
Mix cream cheese, egg, sugar, and vanilla with an electric mixer until smooth and creamy.
Add in chocolate chips and mix well.
Step 3 - Filling cupcake pans
Fill each cupcake ½ full with chocolate cake mix (Bowl #1)
Add a large tablespoon to the top of each cupcake of the cream cheese filling (Bowl #2)
Step 4 - Baking Directions
Bake for 22 minutes and remove from the oven and let cool.
The recipe makes approximately 24 – 30 cupcakes.
If you decide to eat them warm, pairing them with a scoop of vanilla bean ice cream is a mind-blowing experience. If any of your cupcakes go uneaten for more than 24 hours, please refrigerate them.
Enjoy! And please share your photos and cupcake adventures!
Happy Cooking!
Molé Mama