Self-Filled Cupcakes

Self-Filled Cupcakes

American, Dessert
  • 1 pkg chocolate cake mix
  • 8 oz. Philadelphia cream cheese
  • 1/3 cup sugar
  • 1 egg
  • Dash of salt
  • 6 oz. chocolate chips
  • Mix cake well according to directions. Line muffin tins with paper cups. Fill cups one-third full. Beat cream cheese with sugar. Beat in egg and salt. Stir in chocolate chips. Drop filling by rounded teaspoon into each cupcake. If desired, serve with chocolate frosting. Bake at 350 degrees for 18-20 minutes.
  • Makes 36-40 cupcakes
  • From the kitchen of Phyllis Knutson, Austin, MN

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