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Self-Filled Cupcakes I
I made these exactly as the recipe indicates except for using white mini chocolate chips. Next time, I think I'll leave the chips out all together. The cupcakes are so moist and flavorful that they don't need anything additional. I whipped the batter on high for total of 3 minutes and whipped the cream cheese mixture too. I think they may have helped with consistency, as I had no problem with them blending or the cream cheese sinking.
1 user found this review helpful
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Reviewed On:
Nov. 7, 2011
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