"These cupcakes come out so moist, and the surprise in the middle makes them even better - the whipped cream cheese makes filling nice and creamy." — fisterwifey
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1 (18.25 ounce) package
chocolate cake mix with pudding
1 (8 ounce) container
1 (12 ounce) package
whipped cream cheese
1 (16 ounce) container
whipped cream cheese frosting
Tastes delicious! The only thing I had to change with the second batch I made was to put a little batter in then the cream cheese and preserves. Also it helps to mix the cream cheese and strawberry preserves.
These are delicious! I've made them twice and they were great both times. paigeperski is right- it's better to mix the strawberry preserves and cream cheese before putting them in the cupcakes.
Another modification that I made was to fill the cups about halfway with batter, put in the cream cheese mix and then fill the cup the rest of the way with batter.
Two problems (sort of) with this recipe, though. 1st, the batter is very thick, and it only makes 15-18 muffin-sized cupcakes. 2nd, the recipe calls for way more cream cheese than is really necessary. I think you could easily use a smaller container of cream cheese. Overall, though, these are great!
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry-Chocolate Cream Cheese Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 170
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