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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 30 |
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My grandchildren love these cream-filled cupcakes, relates Dorothy Bahlmann of Clarksville, Iowa. They're a special treat yet easy to make. And they keep nicely in the refrigerator. Ingredients:
1 package chocolate cake mix (regular size) |
2 packages (3 ounces each) cream cheese, softened |
1/3 cup sugar |
1 egg |
1/8 teaspoon salt |
1 cup (6 ounces) semisweet chocolate chips |
1/4 cup flaked coconut, optional |
Directions:
1. Prepare cake mix according to package directions for cupcakes. Fill paper-lined muffin cups half full. In a large bowl, beat cream cheese and sugar until fluffy. Beat in egg and salt until smooth. Stir in chocolate chips and coconut if desired.
2. Drop about 2 teaspoonfuls of cream cheese mixture into the center of each cupcake. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes before removing from pans to wire racks. Store in the refrigerator. Yield: about 2-1/2 dozen.
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