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Eight chocolate cupcakes with cream cheese centers on a white plate.
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Chocolate Cream Cheese Cupcakes

Soft chocolate cupcakes with a cream cheese center baked right in. The cocoa batter rises around a lightly sweetened filling creating a shallow dip as they bake. Ready in about 30 minutes, these cupcakes don’t need frosting and store well for make-ahead baking.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, party food, Snack
Cuisine: American
Keyword: chocolate, cream cheese, cream cheese cupcakes
Servings: 16 servings
Author: Dahn Boquist

Ingredients

Cream Cheese Filling

  • 8 ounces cream cheese softened, 226 grams
  • ⅓ cup granulated sugar 66 grams
  • 1 large egg 50 grams
  • 1 teaspoon vanilla extract
  • ¾ cup mini chocolate chips 128 grams

Chocolate Cupcake Batter

  • 1 ¼ cups all-purpose flour 150 grams
  • 1 cup granulated sugar 200 grams
  • ½ cup unsweetened cocoa powder 42 grams
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk 227 grams
  • ½ cup vegetable oil 109 grams
  • 1 tablespoon white vinegar 15 grams
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F. Line 2 standard muffin pans with 16 paper liners.
  • Make the cream cheese filling: In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla and mix just until combined.
    Adding an egg and vanilla extract to a mixing bowl.
  • Stir in the chocolate chips and set the mixture aside.
    Folding chocolate chips into the cream cheese mixture.
  • Make the chocolate batter: In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the milk, oil, vinegar, and vanilla. Whisk until smooth. The batter will be thin.
    Mixing chocolate cupcake batter in a clear bowl.
  • Fill the liners: Divide the chocolate batter evenly among the liners, filling each about ½ full.
    Adding chocolate batter to cupcake liners.
  • Add the filling: Spoon about 1½ tablespoons of the cream cheese mixture into the center of each cupcake. Do not swirl, the filling will settle on its own during baking.
    Adding cream cheese filling to the chocolate cupcakes.
  • Bake: Bake for 20–25 minutes, until the cream cheese centers look set and a toothpick inserted in the cake comes out clean.
    Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
    A cupcake pan filled with warm chocolate cream cheese cupcakes.

Video

Notes

Cocoa powder: Use natural, unsweetened cocoa powder. Because this recipe relies on baking soda and vinegar for lift, Dutch-process cocoa won’t react the same way and can affect the rise and texture.
No frosting needed: The contrast between the soft chocolate cake and the creamy center acts as the topping, so these cupcakes are ready to serve as-is.
Why vinegar matters: The vinegar reacts with the baking soda to provide lift and structure. Since the batter is egg-free, this reaction is key to keeping the cupcakes tender. The vinegar flavor bakes off completely.
Storage: Store covered at room temperature for up to 1 day, or refrigerate for up to 4 days.
Serving tip: These cupcakes can be served at room temperature or chilled. Chilling gives the cream cheese center a firmer, more defined texture.
Make-ahead friendly: The flavor and texture hold well overnight, making these a good option for baking ahead.

Nutrition

Serving: 1 serving | Calories: 273kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 202mg | Potassium: 98mg | Fiber: 1g | Sugar: 23g | Vitamin A: 249IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg
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