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Self-filled Cupcakes Recipe

  • 12servings
  • 20minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. chocolate cake mix (or your fave flavor!)

  2. 1 4oz. pkg. favorite pudding mix (use only instant!)

  3. 4 eggs

  4. 1 1/3 cups water

  5. 1/3 cup oil

  6. 1 (8 oz.) cream cheese

  7. 1/2 c. sugar

  8. 1 egg

  9. Dash salt

  10. 1 (6 oz.) (1 c.) chocolate , peanut butter , or white chips

Instructions Jump to Ingredients ↑

  1. In a medium mixing bowl, blend cake mix, oil, water, 4 eggs and pudding mix until mostly smooth, about 2 minutes.

  2. Fill paper baking cups 2/3 full.

  3. In separate medium mixing bowl, blend cream cheese until smooth and creamy.

  4. Turn mixer to low, and slowly blend in egg, sugar, salt and chips.

  5. Place one teaspoon of mixture into each cupcake liner, pressing slightly to deepen filling into batter.

  6. Bake as directed, in moderate (350) oven until top springs back lightly when touched.

  7. Let cool on rack before frosting. Good even without frosting, or just a dusting of powdered sugar. However--the cake decorator in me says always pipe something on there, lol!

  8. Enjoy!!

  9. NOTE: These freeze well, allow to thaw inside a covered container to maintain moisture. These ship well and stay fresh for up to a week on the table if covered. --Kn0x--

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