I am not normally a cupcake fan, but this is my favorite cupcake recipe! I have made it over and over and people love it.
Original recipe makes 24 servings
Ingredients
1 (18.25 ounce) package chocolate cake mix (such as Duncan Hines® Moist Deluxe®)
1 1/4 cups water
4 eggs, divided
1/2 cup oil
1 (8 ounce) package cream cheese, at room temperature
2/3 cup white sugar
3/4 teaspoon Mexican vanilla extract
3/4 cup miniature chocolate chips, or more to taste, divided
1 (16 ounce) container cream cheese frosting
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PREP
20 mins
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COOK
25 mins
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READY IN
1 hr 15 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.
- Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
- Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.
Nutrition
Calories: 309 kcal
Carbohydrates: 36.3 g
Cholesterol: 46 mg
Fat: 18.1 g
Fiber: 0.8 g
Protein: 3.3 g
Sodium: 263 mg