Cooking from the Glossies: Chocolate Cream Cheese Cupcakes Recipe

Cooking from the Glossies: Chocolate Cream Cheese Cupcakes Recipe

If you like cream cheese brownies, you'll love these Chocolate Cream Cheese Cupcakes, from the March issue of Bon Appétit magazine. They have a deep chocolate flavor with a tangy cream cheese and chocolate chip filling.

They weren't too sweet, and the ratio of filling to cake was just right. My only complaint would be that the recipe makes a little too much cake and filling for 12 cupcakes. I had to fill the cupcake liners a third more than called for and I still had a bit more leftover batter than I would have liked.

I hate waste, especially when it comes to cupcake batters and cream cheese fillings. So I did what I had to do and licked the bowl clean. It's a tough life I lead—I know.

  • Yield:12 cupcakes


  • For the filling
  • 1 8-ounce package reduced fat cream cheese
  • 1 large egg
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup semisweet chocolate chips
  • For the cupcakes
  • 1 cup all purpose flour
  • 3 heaping tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon coarse kosher salt
  • 1/8 teaspoon baking soda
  • 3/4 cup plus 2 tablespoons sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ounces bittersweet chocolate, chopped, melted, warm
  • 1/2 cup two percent milk


  1. 1.

    To make the filling: Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips.

  2. 2.

    To make the cupcakes: Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk first 5 ingredients in small bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla and chocolate; beat at high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend.

  3. 3.

    Divide batter among cups, filling 2/3 full. Place 1 heaping tablespoonful cream cheese filling in each center and swirl with a toothpick.

  4. 4.

    Bake cupcakes until toothpick inserted into center comes out clean (disregard cream cheese filling that sticks to the toothpick), about 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.