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Cream Cheese Stuffed Chocolate Cupcakes Recipe

Cream Cheese Stuffed Chocolate Cupcakes

Recipe courtesy Gale Gand

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

Showing 11-18 of 18

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  • on December 28, 2005

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    No kidding - my family and freinds are constantly after me to make these cupcakes. They really are amazing!

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  • on September 15, 2005

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    I'm reviewing only the fudgy frosting - this one is a keeper! However, I've made modifications based on experience. The first time I made the frosting, it was too runny, and I ended up adding confectioner's sugar to try to thicken it up. So, the second time, I used only about 2/3 cup heavy cream, replaced the superfine granulated sugar with confectioner's sugar and the frosting ended up much thicker and easier to work with. It's much more stable than buttercream and keeps well at room temperature. The chocolate flavor is deep & delicious, not too sweet. I highly recommend using Hershey's Special Dark Dutch Processed Cocoa, which makes for a really dark, deep chocolate frosting. Don't omit the coffee - it adds depth to the flavor! Yum!

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  • on December 22, 2004

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    sounds really gooood!

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  • on November 16, 2004

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    I DIDN'T THINK THE FROSTING WAS NECESSARY, BUT STILL LOVED THEM. GREAT FOR KIDS, TOO!

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  • on November 11, 2004

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    We thought the cupcakes were good, not exceptional. But the frosting was to die for! On the cupcakes, I would double the cream cheese amount added to the filling (this is the proportion I saw in another similar recipe. I think they would be tastier that way. They aren't chocolate, but the best cupcakes, also a Gale Gand recipe....check out the perfect yellow cupcake. They would be good with this frosting too.

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  • on June 25, 2004

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    It is so good, I give it the highest prais that can be given to any cupcake out there. Thank you for sharing it with us.

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  • on June 22, 2004

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    These are very easy to make and taste yummy. They are a bit rich.

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  • on June 18, 2004

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