Chocolate-Cream Cheese Cupcakes – a delicious recipe with cream cheese, sugar, egg, vanilla, cake mix, Powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat softened cream cheese and next 3 ingredients at medium speed with an electric mixer until blended. Set mixture aside.
2
Prepare cake batter according to package directions.
3
Place 36 paper baking cups into muffin pans. Spoon 1 tablespoon cake batter into each paper cup in pan; top each with 1 tablespoon cream cheese mixture. Top cream cheese mixture with 1 tablespoon cake batter.
4
Bake at 350u00b0 for 20 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Sprinkle cupcakes with powdered sugar.
5
Chocolate-Cream Cheese Tunnel Cake: Prepare cream cheese mixture as directed. Prepare cake mix as directed. Pour half of cake batter into a greased and floured 10-inch tube pan. Top batter in pan with cream cheese mixture, forming a ring. Pour remaining cake batter into pan. Bake at 350u00b0 for 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan 30 minutes on a wire rack. Remove cake from pan; place on a serving platter, and let cool completely.
259
kcal
Calories
20
g
Fat
15
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 (8-ounce) packages cream cheese, softened, 1/4 cup sugar, 1 large egg, 1 teaspoon vanilla extract, and more.
Yes, 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.
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