Stuffed Chocolate Cupcakes Recipe

The last time I remember making these I was 14...

Hockey puck-like failed cupcake on the right.  Lesson learned!

I recall being amazed that there was vinegar in a cake recipe…seemed like a cool science experiment - combining vinegar and baking soda just like the lava you'd make for those paper maché volcanoes.  No eggs, no baking powder, just a cool chemical reaction to make them rise.  I did learn (the hard way) that once you mix the vinegar and the baking soda in the recipe the clock starts ticking, you only have so long to get them in the oven before the puffing power subsides.  How long you ask?  Not long enough to realize you are late for picking your daughter up from a birthday party, running to the mall to grab her, running home…approx. 30 min.  They came out like dense little hockey pucks.  So I mixed up another batch (the third in so many days.)  

The first time I made them, I followed the old recipe card from my Mom's recipe box - and they made 24 large cupcakes - more than I wanted to make.  So, I set out to adjust the ingredients to make just 12 regular-sized cupcakes at a time.  You could also make these as mini-cupcakes, but at the time I just couldn't muster the patience for filling all those tiny little cups.  

This is another recipe that originally came from my neighbor growing up,  Joanne English.  Thanks for sharing Mrs. English!  She called them "Chocolate Cheese Cups."  I have also seen similar recipes called "Black Bottom Cupcakes."  They could just be called - "Chocolatey Cups of Heaven"

Original Recipe Card in my handwriting ( :

Stuffed Chocolate Cupcakes:

Love the notes Mom added in the upper corner.

Stuffed Chocolate Cupcakes Recipe:

Christina Verrelli -

Originally from Mrs. Joanne English ( :

Makes 12 regular sized cupcakes



1 (8-ounce) package cream cheese, softened

1 egg

1/3 cup sugar

1/8 teaspoon salt

6 ounces mini-chocolate chips

Cake Batter:

1 1/2 cup flour

1 cup sugar

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup oil (I used safflower)

1 tablespoon white vinegar

1 teaspoon vanilla


Preheat oven to 350 degrees.  Line cupcake pan with liners.

Filling:  In medium bowl, mix well, cream cheese, egg, sugar and salt.  Stir in chocolate chips.

Cake Batter:  In large bowl, whisk together flour, sugar, cocoa, baking soda and salt.  In medium bowl, stir together, water, oil, vinegar and vanilla.  Add wet ingredients to dry and stir until just combined.

Fill the 12 cups evenly with the cake batter (about 1/4 cup in each.)  Add a generous dollop of the filling on top of the batter. (about 2 tablespoons each.)

Bake for 20-25 minutes or until a toothpick inserted into the cake part comes out clean.

Allow to cool in pan for 5 minutes.

Printable Recipe: Stuffed Chocolate Cupcakes

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Thanks for spending some time in the cloud with me!  I hope you enjoy the recipe!  Tina ( :