Self-Filled Cupcakes I

Self-Filled Cupcakes I

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"Chocolate cake mix and a mixture of cream cheese and chocolate chips deliver a new twist on plain chocolate cupcakes in this recipe!"

Ingredients {{adjustedServings}} servings 355 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 17.8 g
  • 27%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
  2. Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
  3. Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
  4. Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.
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Reviews 338

  1. 425 Ratings


These cupcakes were some of the best that I have ever made. I think I found a solution for the reviewers who didnt have enough cake batter and or too much filling left over. I only filled the liners about 1/4 for the bottom layer. I used alittle over a tablespoon of the filling. For the top layer, I only filled the liners to 2/3 full. I got 24 cupcakes, and had no batter or filling left. the amounts were perfect, for me anyways. Mine came out perfectly moist and sooooo delicious to say the least!Another thing was that I only left mine in the oven for 18 minutes , exactly so mine werent burnt on the bottom. I had no problems with the filling sinking to the bottom and that is probably due to how long I whipped it with the mixer. Very light and fluffy. I used a Devil's Food cake mix and a Chocolate Fudge frosting. If I could I would give these a 10 star rating. Thanks for the great recipe Star!!


These cupcakes were very good. I made the cupcakes with a box of devil's food cake but I think that for next time I will use a box of dark chocolate mix. (it would bring out the flavor of the filling more) I definitely recommend using more than just a teaspoon of the cream cheese filling. Use more like 2 TABLESPOONS of it and less cupcake batter.


These taste great especially using mini chocolate chips in the the filling and topping with the Cream Cheese Frosting II recipe on this website by JJ! This recipe makes more like 2 dozen. Make sure you do not OVERFILL the cup cake holder. Only fill 1/4 of the way before adding the batter and then top fill to 1/2 - 3/4 filled.