Chocolate Chip Cupcakes
Infused with a dollop of cream cheese and loaded with rich chocolate chips, these double Chocolate Chip Cupcakes are the ultimate surprise inside treat! They're creamy, luscious, and outrageously decadent! Plus, thanks to a cake mix shortcut, they're so quick and easy to make!
Servings: 21
Ingredients
For Cupcakes:
- 13.25 ounces Betty Crocker Devil's Food Cake Mix
- 1/2 cup Vegetable Oil
- 3 large Eggs
- 1 cup Water
For the Filling:
- 8 ounces Cream Cheese softened
- ⅓ cup Sugar
- 1 Egg
- Pinch of Salt
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 375 degrees for aluminum cupcake pan or 350 degrees for nonstick cupcake pan.
- Fill cupcake pans with 21 paper liners.
- Mix Cake Mix, Oil, Eggs & Water with hand mixer or stand mixer on medium speed, then set batter aside.
- In separate bowl, mix Cream Cheese, Egg, Sugar, and Salt. Then add in Chocolate Chips and stir.
- Fill cupcake holders 2/3 full with prepared Chocolate Cake Mix. Then add one heaping teaspoon of Cream Cheese Filling into the center of each. (discard any leftover filling)
- Bake 22 – 25 minutes, or until done.
- Remove from oven, transfer to cooling racks, and allow to cool completely.
- Optional: After cupcakes have completely cooled, frost with chocolate frosting or cream cheese frosting & ENJOY!!
Notes
- For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
