 |
Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 24 |
|
Yes, these cupcakes look like those famous spotted dogs. The chocolate cake has a hidden creamy filling and chocolate chip “spots.” Kids love them! Ingredients:
2 packages (3 oz each) cream cheese, softened |
1/3 cup sugar |
1 egg |
1 1/2 cups miniature or regular semisweet chocolate chips |
1 box betty crocker® supermoist® devil's food cake mix |
1 1/3 cups water |
1/3 cup vegetable oil |
3 eggs |
1 container betty crocker® rich & creamy or whipped vanilla frosting |
Directions:
1. 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. 2. In medium bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.
3. 3. In large bowl, beat cake mix, water, oil and 3 eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among muffin cups (1/4 cup in each). Top each with 1 heaping teaspoon cream cheese mixture.
4. 4. Bake 17 to 22 minutes or until tops spring back when touched lightly. Cool 10 minutes in pan. Remove from pan; cool completely, about 30 minutes.
5. 5. Frost with frosting. Sprinkle with remaining 1/2 cup chocolate chips. Store loosely covered in refrigerator.
6. Makes 24 cupcakes.
|
|