Chocolate Cupcakes with Cream Cheese Filling
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts Indulge in easy chocolate cupcakes made from a cake mix, featuring a surprise hidden filling of sweet cream cheese, coconut, and chocolate chips. These delightful treats bake into a moist, impressive dessert that yields about 35 cupcakes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 25 mins | None | Approx. 35 cupcakes |
🔪 Key Equipment
- cupcake pans
- paper liners
- mixing bowls
- electric mixer
- spoon
Ingredients
For the Cupcakes
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package | Chocolate Cake Mix | plus ingredients on box |
For the Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (8 oz) package | Cream Cheese | softened |
| 1 large | Egg | beaten |
| 1/2 cup | Sugar | granulated |
| 1 (6 oz) package | Chocolate Chips | semi-sweet |
| 1 cup | Coconut | flaked |
Instructions
Step 1: Prep and Batter
- Preheat oven to 350°F. Line cupcake pans with paper liners.
- Prepare the 1 package chocolate cake mix according to the package directions.
- Fill the cupcake liners only about halfway full with the cake batter.
Step 2: Make the Filling and Assemble
- Prepare the Filling: In a separate bowl, beat together the 1 (8 oz) package cream cheese, 1 large egg, and 1/2 cup sugar with an electric mixer until smooth.
- By hand, stir in the 1 (6 oz) package chocolate chips and 1 cup coconut.
- Drop about one heaping teaspoon of the filling mixture on top of the batter in each cupcake cup.
Step 3: Bake
- Bake for 20-25 minutes, or until the cake portion is cooked through and a toothpick inserted into the cake (avoiding the filling) comes out clean and fragrant.
💡 Make-Ahead & Storage: Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days due to the cream cheese filling.
Original Recipe Scan
