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Inside-Out Cupcakes Recipe: A Fun and Easy Baking Twist

Inside-Out Cupcakes

Classic devil’s food cupcakes baked around a smooth cream-cheese filling and semisweet chocolate chips. This easy recipe makes approximately 24 cupcakes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cupcake Batter
  • 1 package Regular-size devil’s food cake mix
  • As directed Ingredients required on the cake-mix package
Cream-Cheese Filling
  • 8 ounces Cream cheese, softened
  • 1/3 cup Granulated sugar
  • 1 Large egg
  • 1/8 teaspoon Salt
  • 1 cup Semisweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line two 12-cup muffin pans with paper liners.
  2. Prepare the devil’s food cake batter according to the directions printed on the package.
  3. In a separate bowl, beat the softened cream cheese, granulated sugar, egg, and salt until smooth.
  4. Fold the semisweet chocolate chips into the cream-cheese mixture.
  5. Spoon cake batter into each paper liner until it is about one-third full.
  6. Place approximately 1 rounded tablespoon of the cream-cheese mixture in the center of each cupcake.
  7. Cover the filling with the remaining cake batter, keeping each liner no more than about two-thirds to three-quarters full.
  8. Bake for 20–25 minutes, until the cake is set and a toothpick inserted into the chocolate portion comes out with only a few moist crumbs. Cool in the pans for about 10 minutes, then transfer the cupcakes to a rack to cool completely.

Notes

Soften the cream cheese fully to prevent lumps. Do not overfill the liners, since the center expands slightly during baking. Refrigerate cooled leftovers because the cupcakes contain a cream-cheese filling.