Description
These Easy Cream Cheese Filled Cupcakes are a delightful treat combining moist chocolate cake with a luscious cream cheese filling and a surprise gooey center of mini Reese’s Peanut Butter Cups or Rolos. Topped with a creamy frosting and festive sprinkles, they are perfect for parties or any sweet craving.
Ingredients
Cupcake Batter
- 1 pkg (15.25 oz) chocolate cake mix
- ⅔ cup chopped pecans or walnuts
Cream Cheese Filling
- 1 brick (8 oz) cream cheese, softened (divided)
- 3 tablespoons icing or powdered sugar (divided)
- 1 large egg white
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- ⅔ cup chocolate chips
Frosting
- ½ brick (4 oz) cream cheese, softened to room temperature
- 2 tbsp salted butter, softened to room temperature
- 2 cups powdered or icing sugar (use more if a stiffer consistency is desired)
- 1/8 teaspoon vanilla extract
Toppings
- 24 mini Reese’s Peanut Butter Cups or Rolo candies
- Sprinkles (your favorite variety)
- Pinch of salt
Instructions
- Prepare Cream Cheese Filling: In a medium mixing bowl, beat cream cheese for about a minute with an electric hand mixer until smooth. Add vanilla extract, lemon juice, and egg white; blend until well combined (about 1 minute). Incorporate the icing sugar gradually and continue beating. Fold in chocolate chips gently. The mixture should be fairly stiff. Chill in refrigerator while preparing the cupcake batter.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-hole muffin pan with paper baking cups or grease and flour the pan to prevent sticking.
- Prepare Cupcake Batter: Follow package instructions to prepare the chocolate cake mix batter. Fill each baking cup approximately halfway with the batter.
- Add Cream Cheese Filling and Candy Center: Spoon the cream cheese mixture evenly on top of the batter in each cupcake liner. Press one mini Rolo or mini Reese’s Peanut Butter Cup into the center of the cream cheese filling if desired for a gooey surprise.
- Bake Cupcakes: Bake in preheated oven for 20 minutes, or until a toothpick inserted into the cake portion comes out clean or with just a few moist crumbs.
- Cool Cupcakes: Let cupcakes cool in the muffin pan for about 5 minutes until set. Then carefully transfer the cupcakes to a cooling rack, starting with outer muffins moving inward, since center cupcakes take slightly longer to set.
- Prepare Frosting: Once cupcakes are completely cool, blend softened cream cheese, salted butter, powdered sugar, vanilla extract, and a pinch of salt with an electric mixer until creamy and smooth. Adjust sweetness or thickness as preferred.
- Frost and Decorate: Frost the cupcakes generously and top each with a mini peanut butter cup or Rolo and optional sprinkles for extra fun and flavor.
Notes
- Chilling the cream cheese mixture helps it maintain structure and prevents sinking during baking.
- Use room temperature ingredients for easier blending and smoother texture.
- For a nuttier texture, chopped pecans or walnuts can be added to the cupcake batter.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- You can substitute mini peanut butter cups or Rolos with any small chocolate candies of your choice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
