I use various types of chocolate fudge/devil's food cake mix. My experience with this recipe is that the most tedious part of the entire process is trying to divide up the batter and the filling and then topping off with more batter and not running out before filling up the 24 muffin molds. THEREFORE, I determined that if I make a tad more cream cheese filling, then I have solved the dilemma. For the cream cheese filling, I use about 10 ounces of cream cheese; 1 egg; 1/2 c. sugar; 1 c. of semisweet mini choc. chips. Make sure the cream cheese is at room temperature before creaming cheese. I always end up with 24 reg. sized cupcakes. I fill the liners about 40% full with chocolate batter. Then I plop a big heaping tablespoon of chocolate chip filling, then a final tablespoon or so of chocolate cake batter on top. I bake the cupcakes per the boxed cake recommendations. I frost these cupcakes with vanilla cream cheese frosting. 8oz. of cream cheese; 4 oz. of butter; 1 tsp. of vanilla and 1 pound of powdered sugar. This makes a LOT of frosting, and all my friends LOVE the decadence of the gooey cream cheese frosting with the "surprise" filling cupcakes. Lately I have been lightly spraying the muffin tins with Pam BEFORE I place the paper liners, as I always end up making little spills here and there and using the Pam makes their removal easier. ENJOY THE CALORIES.
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