Strawberry-Chocolate Cream Cheese Cupcakes

fisterwifey 1

"These cupcakes come out so moist, and the surprise in the middle makes them even better - the whipped cream cheese makes filling nice and creamy."

Ingredients 1 h 15 m {{adjustedServings}} servings 295 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Stir chocolate cake mix, sour cream, vegetable oil, water, and eggs together in a large bowl.
  4. Pour cake batter evenly into prepared muffin cups.
  5. Place a small spoonful of whipped cream cheese in each muffin cup.
  6. Stir strawberry preserves in a bowl until smooth; spoon about 1/4 teaspoon per cupcake over cream cheese.
  7. Gently press strawberry preserves and cream cheese into the cake batter with a spoon.
  8. Bake in preheated oven until cupcake tops spring back when lightly touched, 18 to 20 minutes.
  9. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  10. Spread cream cheese frosting over completely cooled cupcakes and garnish with strawberry slices.
Tips & Tricks
Cream Cheese Frosting II

See how to make the best cream-cheese frosting for cakes, cookies, and breads.

Chef John's Cream Cheese Frosting

See how to make an easy cream cheese frosting.

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Reviews 4

  1. 4 Ratings


Tastes delicious! The only thing I had to change with the second batch I made was to put a little batter in then the cream cheese and preserves. Also it helps to mix the cream cheese and strawberry preserves.


These are delicious! I've made them twice and they were great both times. paigeperski is right- it's better to mix the strawberry preserves and cream cheese before putting them in the cupcakes. Another modification that I made was to fill the cups about halfway with batter, put in the cream cheese mix and then fill the cup the rest of the way with batter. Two problems (sort of) with this recipe, though. 1st, the batter is very thick, and it only makes 15-18 muffin-sized cupcakes. 2nd, the recipe calls for way more cream cheese than is really necessary. I think you could easily use a smaller container of cream cheese. Overall, though, these are great!


the cupcakes were tasty, not overly sweet, but they sunk in the middle and the filling didn't stay in the center, it flattened out almost in a layered fashion which made peeling the paper difficult because they crumbled apart as you peeled off the paper