LOVE LOVE LOVE these cupcakes! I used a devil's food cake mix (least expensive on the shelf). After reading the reviews of other's, I did make a few adjustments. I ADDED 1/2 tsp. vanilla extract to the cream cheese filling. >>>I didn't add the chocolate chips to the cream cheese filling. I ended up using about 1/2 C of semi-sweet choc. morsels. Not too sweet.<<< I did add 5 or 6 choc. chips to each cupcake as I layered: -1 TBSP cake batter -1 1/2 TBSP cream cheese filling -a few choc. chips -then topped off to 3/4 full with cake batter. I frosted some with a squirt can of Pillsbury chocolate frosing, some with white 'cookie' icing and left some UNfrosted. On the cupcakes with chocolate icing, I put a dot of white in the center and drug a toothpick from side to side to make an elegant design. This recipe made exactly 24 cupcakes. They were a hit with everyone! DON'T OVERBAKE for an incredibly moist cupcake!! 18 minutes according to package directions was perfect!!! Happy baking!

Reviewed On: Aug. 23, 2009

This recipe is the closest to mine I've found. What makes this soup taste truly authentic is to fry the tortilla strips slightly before adding to the soup. It adds not only a special flavor but when the soup is simmered for 30 to 45 min. it acts as a thickener too. ALWAYS great the next day. In a pinch I have used Restaurant Style Tortilla Chips, but the flavor is still not quite the same as when using fried strips. I even make extra for those that like to add more or use for munching with the soup.

Reviewed On: Jul. 16, 2007