Leave the cream cheese on the counter for 1-2 hours or until softened. Preheat the oven to 350. In a small bowl lightly beat the egg then combine next 3 ingredients and set aside. Mix both boxes of chocolate cake together, in a large mixing bowl, according to boxes. Fill muffin tins, lined with paper cups 1/3 full with this mixture. You can put the cupcake tins on a cookie sheet, because they are foil tins they hold the shape okay, or use a muffin pan to have perfectly round cupcakes.
Fill the plastic decorator bag with the cream cheese mixture and put the tip in the middle of the cupcake. Gently squirt a little mixture into the middle of the chocolate batter. You will see the chocolate batter swell up. Do not overfill, put enough in so that you can just barely, if at all, see the cream cheese mixture. Do this for all of the cupcakes.
Bake at 350 for 20 to 25 minutes or according to the cake box directions for cupcakes. Eat hot or cold. Store in the refrigerator or freeze for later.
Note Ghirardelli box cake mix makes only one 9in round cake versus other brands that have enough mix in the box for two 9in rounds which is why you need two boxes of Ghirardelli mix. I do not like super sweet things which is why I use one dark chocolate in this recipe. I think one dark and one regular makes the cupcakes better because they are not super sweet.
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