Search thousands of recipes reviewed by home cooks like you.

Self-Filled Cupcakes II

Self-Filled Cupcakes II

Cathy

Cathy

Devil's Food cupcakes filled with chocolate and cream cheese. Perfect for bake sales or parties.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pans.
  2. Prepare cake mix according to package directions.
  3. Combine cream cheese and sugar, cream until light and fluffy. Add egg and salt, beating well.
  4. Spoon batter into greased muffin pans filling 2/3 full. Drop a few semisweet chocolate morsels in the center and spoon 1 teaspoon of the cream cheese mixture on top of the chocolate morsels.
  5. Bake at 350 degrees F (175 degrees C) for 25 minutes. Let cupcakes cool before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Christine
21

Christine

11/7/2007

These cupcakes are great. The only thing I did different was add 3-4 drops vanilla extract to the cream cheese mix. YUM!

amydoll
18

amydoll

2/9/2008

I like this recipe better than the other self filled cupcakes on this site because I had just enough filling, not a ton left over. I tinted the cream cheese pink for Valentines day and topped with cream cheese frosting. Yummy!

KICKSMOM
16

KICKSMOM

8/18/2005

these were great. I used white cake mix and mini chocolate chips

Similar recipes