Self-Filled Cup Cakes

Chocolate cupcakes with a built-in cream cheese and chocolate chip filling that bakes right into the center. No piping, no filling after the fact, no frosting required. The topping goes on raw and sinks into the batter as it bakes, creating a rich, tangy pocket of cream cheese studded with melty chocolate chips.

Start with a box chocolate cake mix prepared as directed. While the batter rests, beat cream cheese with sugar, an egg, and a pinch of salt until smooth. Fold in the chocolate chips. Fill each paper cup about three-quarters full with chocolate batter, then drop a teaspoon of the cream cheese mixture right on top.

As the cupcakes bake, the cream cheese filling partially sinks into the chocolate batter, creating a marbled, two-toned center that’s half fudgy cake and half cheesecake.

Kitchen Tips

• Don’t overfill the cups. The cream cheese mixture adds volume and the cupcakes will overflow if you go past three-quarters full on the batter.
• Soften the cream cheese first for a smooth filling. Cold cream cheese leaves lumps that won’t blend out.
• One teaspoon of filling per cupcake is the right amount. More than that and the filling overwhelms the chocolate cake.
• These need no frosting. The cream cheese top is the frosting.

Variations

• Use a red velvet cake mix instead of chocolate for a classic red velvet cheesecake cupcake.
• Add a teaspoon of vanilla extract to the cream cheese mixture for more depth.
• Swap semi-sweet chips for white chocolate chips or peanut butter chips.