Cream Cheese Filled Cupcakes
As these bake, the cheese mixture is surrounded by cake.
- Ready In:
- 1 (18 ounce) package chocolate cake mix
- 2 -3 eggs
- 1 (8 ounce) package cream cheese
- 1⁄3 cup sugar
- 1 egg
- 1⁄8 teaspoon salt
- 1 (6 ounce) package chocolate chips
- Preheat oven and prepare cake mix according to box directions. Grease and flour cupcake pan and and fill cups 2/3 full. Cream softened cream cheese together with sugar. Beat in egg and salt. Stir in chocolate chips. Drop one rounded teaspoon of cheese mixture into each cup. The cake will bake up around the cheese. Bake as directed for cupcakes on the cake mix box. Cool and frost with desired frosting or powdered sugar.
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I've made a similar cream cheese filled cupcake for years. For Halloween, tint the cream cheese orange or green. For Christmas or Valentine's Day, use red in the cream cheese. Switch out the cake mix to compliment the holiday. Use white for Christmas, strawberry with red filling for Valentine's, white cake tinted green for St Patrick's Day, etc. My kids, and now the grandkids, love these!
Wow. There was WAY too much filling for the cupcakes! I got 18 standard size cupcakes (I use 1/4 cup batter per cupcake paper). Because there was so much filling, I thought certainly there must have been an error - like maybe I should have used a "rounded" teaspoon or "heaping" teaspoon of the filling instead of about a regular size measuring spoon teaspoon. So, I went back and put 2 measuring spoon teaspoons into each cupcake. Threw the remainder down the garbage disposal. Two minutes left of bake time - and the cream cheese did not sink to the bottom. I wonder if a person made mini cupcakes whether the 1 tsp. of filling would sink to the bottom... 2 tsp. of filling is too much for regular size cupcakes. I wouldn't even think 1 tsp. of filling would be much "filling" in a regular size cupcake. I'm sure they'll taste fine, but this wasn't the "look" I was aiming for.