I’ve heard these called by other names in the past, Black Bottom Cupcakes and Cheesecake Cupcakes, but I’ve always just called them my Chocolate Cream Cheese Cupcakes. Basically they are chocolate cupcakes with a drop of chocolate chip cheesecake in the center topped with cream cheese icing.
These are probably my most popular and requested cupcakes. It is another cheater recipe, but it is so easy and good, I’ve not been overly tempted to mess with it much. I have used a from scratch cream cheese icing in the past and it works just as well, but have yet to try this with my chocolate cake recipe.
Chocolate Cream Cheese Cupcakes
1 Box Chocolate Cake Mix
1 8oz Package Cream Cheese, Softened
1/3 Cup Sugar
Dash of Salt
1 10-12oz Bag of Chocolate Chips
2-3 Containers of Cream Cheese Icing (3 if you are more free with the amount when decorating)
Preheat oven according to cake mix directions. For filling, mix together cream cheese, sugar, egg and salt until completely smooth. Fold in chocolate chips and set aside. Mix together cake mix as directed on the box. Line cupcake pans with papers. Fill tins with cake mix until just over 1/2 full (somewhere be 1/2 and 2/3 is where these should be filled to). Using a regular teaspoon (dinner spoon, not measuring spoon) drop filing into center of cake mix. For mini-cupcakes, use only about 1/4 of a spoon for each. For regular cupcakes, closer to 2/3 of a spoon. Bake according to box directions. These are done when they have gotten just past the glossy stage on the tops and do not leave an indention when lightly pressed on top (mini-cupcakes, between 8 to 12 minutes, regular cupcakes are just a few minutes longer).
Total Time: 2 Hours Makes: Mini-Cupcakes – 7.5 dozen; Regular Cupcakes – 2.5 dozen
The amount this recipe makes really depends pretty heavily on how you fill your cupcake tins. It is easy to over fill these because the filling brings the level up when it gets added and it is hard to really judge by how much to use until you’ve made these a few times. I’ve made these enough times that I’ve managed to get it to come out at exactly the 7.5 dozen on the minis with the filing ending perfectly on the last cupcake. I used to end up with some filling left over or not enough depending on how much I added to each. It has been a while since I made the regular size cupcakes, so I’m not as precise on those. I highly recommend using something like a cookie scoop or even a large measuring spoon to keep the amount of batter close to the same for each cupcake.
It is completely normal to have the tops of the cupcakes all look a little different. Some will fill over completely and look like a normal chocolate cupcake and others with show some of the filling.
Since this is kind of a lazy recipe, I go the quick and dirty route with a huge icing tip (1M or something similar). Depending on how much icing you use on your cupcakes determines how many containers you will need. When making the minis, if I’m extremely careful to not over do them and keep it on the light side, I can do this whole batch with 2 containers. If you want a little more than that or you aren’t all that experienced and may need room if you miscalculate, get the extra one just in case. If you decorate by just spreading the icing, you will probably be okay with just 2 since it seems to use way more icing when you use a decorating tip.
Because these do have something similar to cheesecake in the center, I keep these refrigerated after they are finished. This does make quite a bit in a single batch, but these freeze up wonderfully, even decorated. For some reason, maybe because of the centers, these stay pretty moist after having been frozen where some cakes dry out. I haven’t had them in the freezer for longer than a month or so, though. Freezing them is a great way to have a quick, small snack on hand anytime, especially the minis.