Chocolate Cream Cheese Cupcakes

Moist chocolate cupcakes filled with creamy cheesecake goodness—these Chocolate Cream Cheese Cupcakes are a treat you won’t soon forget. With a surprise center of tangy cream cheese and melty chocolate chips, they don’t need frosting and are just as good chilled as they are fresh out of the oven. Whether you call them black-bottom cupcakes or simply irresistible, they’re the kind of dessert you’ll want to make on repeat.

The Story Behind These Cupcakes

I first made these cupcakes for a joint birthday celebration with a friend years ago, and they’ve stuck with me ever since. Back then, I didn’t want to bother with frosting, so I went for something self-contained—and these hit the mark. They’ve shown up at potlucks, road trips, even picnics, and they’re always a hit. Over the years, I’ve tweaked the instructions, simplified the process, and made sure every bite is just as good as that first batch.

Why You’ll Love These Chocolate Cream Cheese Cupcakes

There’s something magical about biting into one of these. The top looks like any ordinary chocolate cupcake, but inside? A smooth cheesecake center studded with mini chocolate chips. And since the filling bakes right along with the batter, you don’t have to mess with extra toppings or decorations. They’re rich, moist, and totally satisfying.

No frosting, no fuss—just deeply chocolatey cupcakes with a creamy surprise inside.

What Makes a Great Moist Cupcake?

Moist cupcakes come down to a few small but crucial tips:

• Use room temperature ingredients. Soft cream cheese blends better, and you’ll get a smoother filling.
• Avoid overmixing. Once everything’s combined, stop whisking—this keeps your cupcakes soft and airy.
• Use good-quality ingredients. It really makes a difference in the final taste.
• Don’t forget to have fun. Cupcake baking should be as joyful as cupcake eating.

Step-by-Step: How To Make Chocolate Cream Cheese Cupcakes

There are two parts here: the cream cheese filling and the chocolate cake batter. Once both are ready, it’s just a simple scoop-and-bake process.

Prep the Pan

• Line two 12-cup muffin pans with paper liners and lightly spray the liners with nonstick spray. This helps the cupcakes release easily, especially since the batter is moist.

Make the Cream Cheese Filling

What You’ll Need:

• Cream cheese (room temperature)
• Granulated sugar
• A pinch of salt
• One egg
• Mini chocolate chips

How to Make It:

1. Beat the cream cheese, sugar, and salt in a mixing bowl until smooth. An electric hand mixer or stand mixer works best.
2. Add the egg and mix again until well incorporated.
3. Fold in the mini chocolate chips.

Tip: If using a hand mixer, place the bowl in your sink while mixing—this helps contain splatters and makes cleanup easier.

Make the Chocolate Cake Batter

What You’ll Need:

• All-purpose flour
• Sugar
• Salt
• Baking soda
• Unsweetened cocoa powder (Special Dark cocoa gives a deep color and flavor)
• Water
• Oil
• Apple cider vinegar (or white vinegar)
• Vanilla extract

How to Make It:

1. In a large bowl, whisk together the dry ingredients: flour, sugar, salt, baking soda, and cocoa powder.
2. Add the wet ingredients—water, oil, vinegar, and vanilla—and mix until smooth.

Pro tip: You can swap the water with brewed coffee or add a bit of espresso powder to intensify the chocolate flavor.

Why Vinegar in Cupcakes?

It might seem strange, but vinegar plays an important role here. It reacts with baking soda to create bubbles that help the cake rise. That reaction is what gives the cake a soft, tender crumb without needing eggs.

And yes, the chocolate cake batter is completely eggless—making it naturally vegan. Just be sure to use dairy-free chocolate chips and a vegan cream cheese substitute if you want to make the whole cupcake vegan.

Fill and Bake

1. Add about 2 tablespoons of chocolate cake batter into each cupcake liner.
2. Top with 1 tablespoon of the cream cheese filling.
3. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, until the edges are set and the tops look dry.
4. Let the cupcakes cool in the pan for about 20 minutes, then transfer them to a wire rack to cool completely.

How To Serve Chocolate Cream Cheese Cupcakes

• Enjoy them slightly warm when the filling is gooey and soft.
• Chill them in the fridge and eat cold for a firmer cheesecake center.
• They travel well, so pack them for picnics, potlucks, or lunchbox treats.
• Pair one with a warm mug of coffee or a chai latte—or even a Dirty Chai Cocktail if you’re in the mood.

Storing Your Cupcakes

Since these have a cream cheese center, it’s best to refrigerate or freeze them for longer storage:

• Fridge: Store in an airtight container for up to 7 days.
• Freezer: Wrap each cupcake individually in plastic wrap or foil, then place them in a zip-top freezer bag. They’ll keep well for up to 3 months.

To serve from frozen, just thaw at room temperature or warm slightly in the microwave.

FAQs

Do I need to refrigerate these cupcakes?
Yes. While they can sit out for a couple of hours, they should be refrigerated if not eaten the same day.

Can I use white vinegar instead of apple cider vinegar?
Definitely. ACV adds a subtle sweetness, but plain white vinegar works just as well.

Can I make these vegan?
Yes—use plant-based cream cheese, dairy-free chocolate chips, and you’re good to go! The cake batter is already egg-free and dairy-free if made with water and oil.

Do these need frosting?
Not at all. The creamy cheesecake center makes frosting totally unnecessary.

These Chocolate Cream Cheese Cupcakes are one of those rare finds that feel both nostalgic and exciting every time you make them. They’re simple, no-frills, and packed with flavor—and I hope they become one of your go-to favorites, too.

Try other cupcake recipes:

• Red Velvet Cheesecake Cupcakes
• Cannoli Cupcakes
• Black Forest Cupcake