Anne Byrn's Chocolate Cream-Cheese Cupcakes Recipe

Name: Anne Byrn's Chocolate Cream-Cheese Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 18.25-ounce box devil's food cake mix; 1/2 pound cream cheese, softened; 1/2 cup water; 1/2 cup vegetable oil; 1/4 cup light brown sugar; 4 large eggs; 1 teaspoon pure vanilla extract; 1 cup granulated sugar; 5 tablespoons unsalted butter; 1/3 cup milk; 1 cup semisweet chocolate chips; 2 tablespoons chopped toasted almonds

Servings: persons

One 18.25-ounce box devil's food cake mix
1/2 pound cream cheese, softened
1/2 cup water
1/2 cup vegetable oil
1/4 cup light brown sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
5 tablespoons unsalted butter
1/3 cup milk
1 cup semisweet chocolate chips
2 tablespoons chopped toasted almonds

1
Preheat the oven to 350.
2
Line two 12-cup muffin pans with paper liners.
3
In a large bowl, beat the devil's food cake mix with the cream cheese, water, vegetable oil, brown sugar, eggs and vanilla at low speed until smooth.
4
Using an ice cream scoop, spoon the batter into the muffin cups, filling them two-thirds full.
5
Bake until springy to the touch and a cake tester inserted in the center of a cupcake comes out clean, about 20 minutes.
6
Transfer the muffin pans to a wire rack and let cool for 5 to 10 minutes.
7
Meanwhile, in a medium saucepan, combine the granulated sugar, butter and milk and bring to a boil over moderately high heat, stirring until dissolved.
8
Remove from the heat and stir in the chocolate chips until melted.
9
Transfer the frosting to a bowl and let cool until slightly thickened, about 5 minutes.
10
Dip the top of each cupcake in the frosting and return to the wire rack.
11
Garnish the cupcakes with the almonds and let stand for 5 to 10 minutes, until the frosting is set, before serving.

1265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: One 18.25-ounce box devil's food cake mix, 1/2 pound cream cheese, softened, 1/2 cup water, 1/2 cup vegetable oil, and more.

Yes, Anne Byrn's Chocolate Cream-Cheese Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Anne Byrn's Chocolate Cream-Cheese Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions