Description
Soft, moist red velvet cupcakes with a creamy cheesecake-style center and mini chocolate chips hidden inside every bite. Perfect for birthdays, holidays, and special occasions, these easy cupcakes deliver bakery-style flavor with minimal effort.
Ingredients
1 box red velvet cake mix
Ingredients required on the cake mix package, using milk instead of water
8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg
1 pinch salt
1 cup mini chocolate chips
Cream cheese frosting (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Beat the softened cream cheese and granulated sugar together until light and fluffy.
- Add the egg and salt, then beat until smooth.
- Fold in the mini chocolate chips and refrigerate the filling while preparing the cake batter.
- Prepare the red velvet cake mix according to the package directions, replacing the water with milk.
- Line a cupcake pan with paper liners.
- Fill each cupcake liner halfway to two-thirds full with cake batter.
- Spoon about 1 tablespoon of the chilled cream cheese filling into the center of each cupcake.
- Bake for about 22 minutes, or according to the cake mix package directions for cupcakes, until the tops spring back lightly.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost with cream cheese frosting if desired and refrigerate any leftovers.
Notes
Use homemade red velvet cake batter if preferred.
Substitute white chocolate chips for mini chocolate chips for a sweeter filling.
Add finely chopped pecans or walnuts for extra crunch.
Mix 1 teaspoon vanilla extract into the cream cheese filling for additional flavor.
Store refrigerated in an airtight container for up to 5 days.
Freeze unfrosted cupcakes individually for up to 2 months and thaw overnight in the refrigerator.
Let refrigerated cupcakes sit at room temperature for 20–30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 240 kcal
- Sugar: 20 g
- Sodium: 240 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
