Made this exactly how recipe said and they turned out great. However, next time, I'm going to follow the advice of someone else and fill half way with chocolate, then dollop of cream cheese and more chocolate on top. Then the cream cheese doesn't dry out at all on top and it's kind of a surprise in the middle. Very tasty!

These were very good. I would probably rate at a 4.5 if I could. I didn't like them as well as some others did; The cake seemed a little bland to me and I think it could have been a little bit sweeter. I followed the recipe exactly and they turned out great. The filling was wonderful.

DELICIOUS! I made these as mini cupcakes, with a layer of cream cheese filling between two layers of cake batter. Do NOT skimp on the filling, even if it looks like it'll be too much. And if you're pressed for time, for a new twist, use brownie mix instead of devil's food... YUMMMM.

These were quite easy to make and came out very very yummy! Be careful not to overload the chocolate in the cupcake tray. Also, add a little more sugar. I thought they were great, but could have been sweeter!

These are my husband's new favorite dessert.

It was o.k . Not as good as regular cupcakes.

These were good but not spectacular. Cream cheese icing makes them much better! I disagree that using the devil's food cake takes away from this, I've made them both ways and I like them better with the boxed mix. I was worried about the consistency of this at first because the batter was very runny, but it bakes up fine. If you do skip the box, I suggest extra vanilla in the mix, and it wouldn't hurt to add it to the cream cheese mixture either. Also, be sure to let your cream cheese sit out at room temp for an hour or so.

These were okay, but not great.

I made these for a Halloween party this year and everyone loved them...Not too sweet but soooo moist and yummy!

Really nice for a change! I used a cake mix and made the cream cheese filling. very good!

These are a hit with my whole family.

printed recipe because it seemed simple enough and it was. My 13 yearold daughter made these followed instructions to a tee. We found they were really dense for a cupcake and very rich,as to be expected with cheesecake fillings.not sure what it was but it seemed to be lacking something. We will probably make this one a time or two again but will experiment with some of the suggestions of the others to see if we can make these more to our taste.

Greasy, not very flavorful. Mine either didn't rise like they were supposed to or there wasn't enough for 24 cupcakes.

I don't know how these got such a high rating...they're way to dry and I thought they were pretty bland.

I can see why it says to only fill muffin cups 1/3 full. I filled mine about 1/2 full and then put a big dollop of cream cheese mixture and they're very big. Which isn't bad! But this recipe definitely could make 24 nicely sized cupcakes, rather than the 18 big ones I made. Batter seemed a bit..stiff and hard to work with so I added about 1/4 cup extra milk. made it a bit more easy to get it off the spoon and into the muffin liners. I had no problem with my cream cheese mixture being runny. Considering the batter is somewhat thick, I'm curious as to how it would turn out with a cake mix, or a regular cake batter.

My husband and son really enjoyed this. I think the cream cheese filling is very good, but the chocolate cupcake part is rather bland. I think chocolate should have more of a kick. I didn't increase the cocoa or use coffee instead of water, like other reviewers did; those steps could have helped. The proportions also seemed out of whack to me; this recipe made 12 cupcakes, not 24. The cupcakes were soft and moist, and do taste better the next day, heated up in the microwave. If I make these again, I would drag a knife through the filling before baking, to have a nice swirly effect. The filling didn't sink