Chocolate Filled Cupcakes

    55 minutes

    A rich chocolate cupcake is filled prior to cooking with a cream cheese and chocolate chip filling. Great as a dessert or special occasion cupcake.

    444 people made this

    Serves: 24 

    • 3 cups (375g) plain flour
    • 2 cups (440g) white sugar
    • 1/2 cup cocoa
    • 1 teaspoon salt
    • 2 teaspoons bicarbonate of soda
    • 2/3 cup (165ml) vegetable oil
    • 2 cups (500ml) water
    • 2 tablespoons vinegar
    • 2 teaspoons vanilla essence
    • Filling
    • 250g cream cheese, softened
    • 1 egg
    • 1/2 cup (125g) white sugar
    • 1/4 teaspoon salt
    • 1 cup dark chocolate chips

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Line a 24 whole muffin tray with muffin cases.
    2. In a large bowl mix together flour, sugar, cocoa, salt and bicarbonate of soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cases filling each 2/3 full.
    3. Filling: In a medium bowl beat together the cream cheese, egg, sugar and salt until light and fluffy. Stir in chocolate chips.
    4. Drop a heaped teaspoonful of the cream cheese mixture into each cupcake.
    5. Bake in the preheated oven for 25 minutes. Allow to cool.

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    Reviews in English (355)


    I have made many recipes from AllRecipes, many of them good or great, but this is the first spectacular enough to rate. I will never make cupcakes the "old" way again. The filling is out-of-this world -- the slight tang of the cream cheese contrasts so nicely with the rich chocolate of the cupcake and the chocolate chips make it extra special. I did cheat a bit -- I used a mix for the cupcakes, but you'd never know with the great filling! By the way, this works equally well as a swirl-style filling for cake. Just dollop the filling on top of the batter in the pan and use a knife to swirl it in. Mmmmmm, it's so delicious and so easy! I make the filling right in the same bowl as the cake mix -- just pour the cake mix into your cupcake pan or cake pan, throw the filling ingredients into the bowl, give it a quick mix, and dollop onto the cupcakes or cake. So easy. Definitely try this filling!  -  09 Mar 2007  (Review from Allrecipes USA and Canada)


    Quite a good recipe! The end result is a much more tasty, moist, delicious version of an already good chocolate cupcake. Like others suggested, I hid the filling in the middle by filling the liner 1/3 full of batter, then added the cream cheese dollop, and then added another 1/3 of the batter on top. It's really easy to create a "pastry bag" to fill the liners by using two plastic bags filled with the batter and the filling, cutting the tips off of the bags, and then squeezing out the right amount of each into the cups. I did it like an assembly line and I was done in no time. It's a much neater way of filling the cups.  -  25 May 2008  (Review from Allrecipes USA and Canada)


    I followed the recipe almost to a "T" - I did add more sugar to the batter as a few reviewers had suggested. Not much more, I just kind of winged it. These did come out very tasty; I like that fact that they weren't too sweet. My one major mistake was using foil cupcake liners. The cupcakes stuck to them and it was a pretty big process separating them. So, make sure you use paper liners or if you have to use foil liners make sure you spray them with cooking spray first. I'm taking these to Easter dinner tomorrow, if they're a hit there then I'll definitely make them again b/c they were very easy to make.  -  07 Apr 2007  (Review from Allrecipes USA and Canada)