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Cheesecake Filled Cupcakes
Cheesecake Filled Cupcakes are super simple starting with a cake mix but filled with chocolate chip cheesecake mixture in the centers!
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
24
cupcakes
Author
Melissa Williams | Persnickety Plates
Ingredients
For the cupcakes
15.25
ounce
yellow cake mix
made per the box instructions (any flavor works)
For the Cream Cheese Filling
8
ounces
cream cheese
softened to room temp
⅓
cup
granulated white sugar
1
large
egg
1
dash
salt
⅓
cup
mini chocolate chips
Pillsbury Chocolate Fudge Filled Pastry Bag for frosting
Instructions
Preheat your oven to 350 degrees and line two cupcake pans with liners. Set aside.
15.25 ounce yellow cake mix
Prepare your cake mix per the instructions on the box.
8 ounces cream cheese
In another medium bowl, add the cream cheese, sugar, egg, salt, and mini chocolate chips and blend on medium speed until fully incorporated.
⅓ cup granulated white sugar,
1 large egg,
1 dash salt
Fill each cupcake well half full with cupcake batter.
⅓ cup mini chocolate chips
Drop in 1 teaspoon of cream cheese mixture to the center of each cupcake. Top with cake batter.
Pillsbury Chocolate Fudge Filled Pastry Bag for frosting
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Notes
Any flavor cake mix will work.
Store leftovers covered in the fridge for 3-4 days.
Nutrition
Serving:
1
g
|
Calories:
125
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
19
mg
|
Sodium:
168
mg
|
Potassium:
24
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
144
IU
|
Vitamin C:
1
mg
|
Calcium:
51
mg
|
Iron:
1
mg