A chocolate cream cheese cupcake topped with rich Hershey's Chocolate Frosting in front of a jug of milk.

Chocolate Cream Cheese Cupcakes with Hershey Chocolate Frosting

  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 24 cupcakes


Rich, chocolaty cupcakes with a smooth cream cheese filling topped with a light and fluffy chocolate frosting.


For the Cupcakes:

  • 1 box chocolate cake mix plus ingredients listed on the box
  • 1 package cream cheese (8 oz– softened)
  • 1 large egg
  • 1/3 cup sugar
  • 6 oz chocolate chips

For the Frosting:

  • 1 stick (1/2 cup) butter
  • 2/3 cup Hersey’s Unsweetened Cocoa Powder
  • 3 cup confectionary powdered sugar
  • 1/3 cup milk
  • 1 tsp pure vanilla extract


For the Cupcakes:

  1. Pre-heat oven to 350°
  2. Mix cake mix with required ingredients listed on the back of the box. Fill your lined cupcake pan 2/3 full.
  3. Mix together softened cream cheese, sugar, and egg and beat until smooth. Fold in chocolate chips.
  4. To add the cream cheese mixture to the cupcakes, use a spoon to drop into each liner. The original recipe calls for 1 tsp of the cream cheese mix, but we did about 2 tsp per cupcake and it worked out great. Liners will be very full.
  5. Bake for 18-20 minutes. Use a toothpick to check the doneness of your cupcake. Insert the toothpick and if it comes out clean, your cupcakes are done. Allow cupcakes to cool for a couple of minutes before transferring to a wire rack.

For the Frosting:

  1. Melt butter in the microwave for 20-30 seconds. Stir in unsweetened cocoa. Beat on medium speed until well combined.
  2. Continue to beat on medium speed while slowly adding powdered sugar and alternative will milk to prevent the frosting from becoming too stiff. Add vanilla.
  3. For a creamier frosting, add additional milk.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American