Chocolate Cream Cheese Cupcakes

This is such a surprisingly yummy and different chocolate cupcake. The surprise is the cream cheese filling baked into the middle and the different is the vanilla pudding frosting.

Cake Recipe:

1 box Betty Crocker Chocolate Fudge Cake Mix

3 1/2 eggs (see filling recipe)

1 1/3 cups + 1/4 cup water

1/3 cup vegetable oil

1 small pkg. instant chocolate pudding

Mix according to package directions adding dry pudding with all other ingredients. Be sure to mix for a full 2 minutes. Scrape down the sides of the bowl after 30 seconds.

Fill cake tins 2/3 full. The ones pictures are the large cupcake tins.

Filling recipe:

4 oz. cream cheese, room temperature

1/2 egg

2 Tablespoons sugar

To get half of an egg, whisk the egg in a bowl. A large egg is usually 1/4 cup.




There are 4 tablespoons in a 1/4 cup so take 2 tablespoon of the egg and add it to the cake recipe. Use the remaining egg in the filling.

  Add the cream cheese and sugar then beat until smooth. Add filling by a spoon to the center of each cupcake.
 No need to push it in. . .

 No need to push it in. . .

. . . as you can see in the picture, it drops down just enough. Bake according to package directions. If you choose to bake without using paper cup liners the cupcakes will be done in 18 minutes instead of 22-25 minutes. Be sure to generously grease your tin if using this method.








Frosting recipe:

1 sm. pkg. vanilla instant pudding

1 cup milk

8 oz whipping cream, whipped

1/4 cup powdered sugar

Mix pudding in milk and whisk for 1 minute. Set aside. (It is going to set-up very thick.) Fold in powdered sugar to whipped cream. When pudding has set add to sweetened whipped cream and beat until smooth. This is your frosting and it is now ready to apply generously to your cooled cupcakes however you want. I use a Wilton frosting bag with a large tip. Do not be surprised by how yummy these are.