Easy to make Halloween dessert recipes are a must this time of the year. These cream cheese filled chocolate cupcakes are the perfect Halloween treats for your little ghosts and goblins to devour.
Simple and easy to make are my kind of recipes specially when I’m baking. I love to bake and finding recipes that are quick and easy makes it more enjoyable. Of course, some of the baking tips that I have over on Baker’s Dozen also help to make baking easier.
For this cupcake recipe I used a box cake mix but by adding a cheesecake filling changed that old box cake mix up.
Let’s get to that cheesecake filling.
I first start by preparing the cake mix according to the back of the box in a large bowl. When everything is mixed together I set that aside. For this recipe, I decided that a devils food cake would be the perfect cake mix.
For the cheesecake filling, you will need; sugar, egg, cream cheese, and your choice of food coloring.
Since these were going to be a Halloween treat I decided that the filling should be an orange color. I did find an orange food coloring but if you can’t then you can always use red and yellow to make orange.
In a medium-sized bowl add the sugar, egg, and room temperature cream cheese. Beat with a mixer until smooth. Add the desired amount of food color you like. Then mix with the mixer until all the food coloring is incorporated.
Chocolate Cupcakes with Cream Cheese Filling
After getting the cake mix and filling prepared it’s time to fill those cute cupcake liners. If you choose not to use liners then I recommend spraying the cupcake pan with cooking spray.
If you have read my post about Baking Essentials then you know I like to use an ice cream scoop for making cookies, muffins, and also cupcakes. I find a 1-inch ice cream scoop fills up the liners perfectly. However, for this recipe, I decided to use a tablespoon to measure out the batters.
After I had the cupcake liners in my muffin pan I began to fill them starting with the cake batter. Using the tablespoon spoon from my measuring spoons I filled each of the cupcake liners with 1 tablespoon each of the cake batter.
I was able to get 18-20 cupcakes from this recipe. Depending on how much of each of the batters you place in the cupcake liners will determine how many cupcakes you end up with.
Moving on to the cream cheese filling, again I used the tablespoon spoon from my measuring spoons. I placed 1 tablespoon of cream cheese filling on top of the cake batter in each cupcake liner. The filling was a little thick so I used a spoon to scrape the batter out of the tablespoon.
Now that the filling is in the middle it’s time to add the rest of the cake batter to each cupcake. Once again I used the tablespoon spoon for filling. However, this time I placed 2 tablespoons into each cupcake liner.
Place cupcakes into a preheated 350℉ oven and bake for 20 minutes or until cupcakes fill firm.
Cream Cheese Frosting
Every cupcake should be topped with creamy goodness called frosting. Of course, you can choose whatever kind of frosting you prefer. I went with cream cheese and here is how I made it.
In a medium-sized bowl, I added room temperature cream cheese and butter, vanilla extract, and purple food coloring. Mixing everything together until it was nice and smooth. Of course, you don’t have to add any food coloring if you choose.
Slowly add powder sugar into the cream cheese mixture until all the powder sugar is incorporated. Mix until the frosting is smooth.
When the cupcakes are completely cooled down add this delicious cream cheese frosting to them. Find some cute sprinkles to add more Halloween charm and enjoy.
I used a piping bag fitted with a star and a circle tip to get my frosting to look fancy on the cupcakes.
Since there is cream cheese in the cupcake and as well in the frosting. It is best that the cupcakes are kept in the refrigerator for storage.
Here are some helpful tips I used while making this recipe as well as other recipes.
Tip 1: Whenever you bake with cream cheese alway remember to refrigerate for storage. This will help keep your delicious goodness from going bad.
Tip 2: When I piped the frosting onto the cupcakes. I first placed the frosting on cling wrap, rolled the cling wrap around the frosting. Twisted the ends of the cling wrap really well. With the larger part of the frosting coupler in a piping bag, I cut the end of the piping bag off.
I then slide the cling wrapped frosting down into the piping bag, pulling the twisted end through the coupler opening. Having the cling wrapped frosting in the piping bag I cut the twisted cling wrap end off. Placing the piping tip and the screw part of the coupler on.
Tip 3: Bread ties come in handy, I use them all over the house but mostly in the kitchen. We have a drawer that holds all the cling wraps, foils, baggies, and paper plates. In this drawer, I also have a bowl that is for bread ties. This time I used a bread tie to twist the top of the piping bag closed.
Doing these two tips really helped with not getting frosting all over my hands as I piped. Yes, this has been me in the past hands full of frosting. The cling wrap tip was great at clean up time. I was able to slide the frosting out of the piping back and get the coupler out with no troubles. I could even reuse the piping bag.
Tip 4: Whenever I make cupcakes or muffins I always use cupcake liners. Dishes are my least favorite chore to do. So where I can help make that chore go easier I will. Plus there are so many cute liners out there it’s hard to not buy them all.
Tip 5: Would be clean as you go. The first thing I do when I start in the kitchen is unloading the dishwasher. Then as I go I can put my dirty dishes into the dishwasher making for quick clean up. Making sure to whip down the countertops before and after will help to keep the kitchen clean as well.
Be sure to head over to Baker’s Dozen for more great baking tips.
Hope you enjoyed this cupcake recipe with cream cheese filling. Sharing one creative recipe at a time~ Jen
Other My Creative Manner recipes you may enjoy are:
Easy Halloween Cupcakes ~ with a cream cheese filling
Easy Halloween chocolate cupcakes that are stuffed with a cheesecake filling.
- 1 Pacakage Chocolate Cake Mix I used Devils Food
- 1 1/2 Cup Water
- 1/2 Cup Oil
- 3 Large Eggs
Cream Cheese Filling
- 1 8-ounce Package Cream Cheese Room Temperature
- 1/3 Cup Sugar
- 1 Large Egg
- 2 Drops Orange Food Coloring
Preheat Oven to 350℉
In a large bowl mix chocolate cake mix, water, oil, and 3 eggs together until all ingredients are mixed together. Set Aside
Cream Cheese Filling
In a medium-sized bowl mix cream cheese that is room temperature, sugar, 1 egg, and two drops of food coloring until the mixture is smooth and food coloring is all incorporated.
Assembling The Cupcake
Using muffin tins line 18-20 with cupcake liners, or spray well with cooking spray.
Using the tablespoon spoon from measuring spoons add 1 tablespoon of cake mixture in each cupcake liner.
Using another tablespoon spoon from measuring spoons. Add 1 tablespoon of the cream cheese mixture to the cake mixture of each liner that you have filled.
With the measuring spoon add 2 tablespoons of the cake batter to the top of the cream cheese mixture. Making sure to cover the cream cheese mixture.
Place prepared cupcakes into the preheated 350℉ oven for 18-20 minutes. Or until cupcakes feel firm when pressed.
Too see excatly how I made these cupcake watch the vidoe in this post or go to my Youtube channel and watch the video I have up.
Cream Cheese Frosting
This quick and easy frosting is perfect on top of any cupcake. Rich in cream cheese flavor with the right amount of sweetness.
- 4 Ounces Cream Cheese Room temperature
- 1/4 Cup Butter Room temperature
- 1 Teaspoon Vanilla Extract
- 2 1/2-3 Cups Powder Sugar
- 2 Drop Food Coloring Optional (I used purple in this recipe)
Cream together the cream cheese, butter, vanilla, and food coloring until light and fluffy.
Slowly add the powder sugar to the cream cheese mixture a little at a time until you achieve the desired thickness to the frosting. ~ I found that 3 cupcake was the perfect amount for my cupcakes~
Frost cupcakes however you choose.
Since there is cream cheese in this frosting it must be refrigerated for storage.
To see exactly how I made this recipe watch the video that is in this post or head over to my YouTube Channel to see the video I have up there.