Filled Cupcakes

January 27, 2010

 

I don’t typically make New Year’s Resolutions. I like to think of them as positive intentions instead. Then I guess I don’t feel so guilty when I inevitably slip up. So this year, one of my positive intentions is to do a better job with updating this site.

I’m starting off with a recipe I’ve had since a child. I got it from a friend of my mothers, but where it originally came from, I have no idea. I came across it recently while going through my old recipe box. It is written on a 3×5 card in the hand of myself as a 10 or 12-year-old and I remembered it as being easy and delicious. It is made using a boxed cake mix but a scratch cake mix would work as well. I’ve always used Chocolate cake- since it’s my favorite. I love the chocolate-cream cheese combination. Perhaps other flavors would work as well. Let me know if you try something different.

I made the following recipe with Betty Crocker’s Gluten Free Devils Food Cake mix so the cupcakes could be gluten-free. I did end up with extra filling though since this cake mix only makes 18 cupcakes. The recipe says cupcakes but last time I doubled the recipe and got tired of making cupcakes so I put the rest of the batter in a small spring form pan lined with parchment and swirled in the cream cheese mixture. It was great! A Chocolate Cream Cheese like Cake. Yum! 

In the spirit of the upcoming Valentine’s Day I decided to add red food coloring to the filling although I usually leave it uncolored. So here it is. Hope you enjoy!

Filled Cupcakes

1 Chocolate cake mix- mixed according to directions

Fill cupcake papers 1/2 to 2/3  full.
 

Filling

2/3 cup sugar
8 oz. cream cheese (I like Philadelphia)
1 egg
1 cup chocolate chips (I use the mini)

Put 1 teaspoon filling into each cupcake. Bake according to cupcake mix directions.

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