This recipe for cream cheese-filled cupcakes features chocolate cake mix and a mixture of cream cheese and chocolate chips for a new twist on plain chocolate cupcakes! Frost cooled cupcakes with chocolate or cream cheese frosting.
These cupcakes were very good. I made the cupcakes with a box of devil's food cake but I think that for next time I will use a box of dark chocolate mix. (it would bring out the flavor of the filling more) I definitely recommend using more than just a teaspoon of the cream cheese filling. Use more like 2 TABLESPOONS of it and less cupcake batter.
Read MoreCame out fine for me. Ppl seemed to like it. It just wasn't as gooey in the center as I hoped for.
Read MoreThese cupcakes were very good. I made the cupcakes with a box of devil's food cake but I think that for next time I will use a box of dark chocolate mix. (it would bring out the flavor of the filling more) I definitely recommend using more than just a teaspoon of the cream cheese filling. Use more like 2 TABLESPOONS of it and less cupcake batter.
These taste great especially using mini chocolate chips in the the filling and topping with the Cream Cheese Frosting II recipe on this website by JJ! This recipe makes more like 2 dozen. Make sure you do not OVERFILL the cup cake holder. Only fill 1/4 of the way before adding the batter and then top fill to 1/2 - 3/4 filled.
Stop the cupcake recipe search, this is by far the best cupcake I have ever baked. The texture is so moist, I only frosted half the batch! I may experiment with white cake mix, strawberry cream cheese, and white chocolate chips next time. Absolutely yummy!!
This is amazing. I did use mini chips like many others suggested. I have found that if you just spoon the filling on the top, it doesn't usually fall to the bottom. When I made the cupcakes it made 24 regular and 18-24 mini. Normal box mixes make 24 but I fugured that with adding the filling, the rest of the mix had to go somewhere. I get more compliments on this then anything I make. I will definately try other's ideas on alterations!
Wow. I hardley ever make cupcakes b/c they turn out dry. NOT the case with these sinful treats!! I made them for my Father-in-law's 60th b-day, and they were a huge hit! I followed the directions accordingly to measurements. I did however make the task simpler. I poured the cake batter into a ziplock and piped small amounts into the cupcake papers, so I would not overdo it, before I could get the cream chz in there. I also put the cream chz in a ziplock and did the same. Topped them off with another squirt of cake batter and popped them in the oven. To keep them from burning, Take them out when they still seem a bit jiggly. The cream chz needs time to cool, to set up. These again were awesome. And even better when they have had a few hours to cool off. I topped mine with pecan and almond frosting. Thanks for a great recipe.
These were sooo good! I too used mini chocolate chips but I added some toffee bits as well. I filled about halfway full w/ cake mix, added a small tbp. of filling & then topped w/ just a bit more cake mixture. It didn't completely cover the flling but it spread while cooking & did. The filling did settle more towards the bottom but I didn't get the pit in mine that some reviewers had problems with. I did use the Betty Crocker butter recipe mix & thought they tasted great. I sprayed my muffin papers to aid in removal but not sure it was necessary. I got about 20 cupcakes & still had a little filling left over so I followed the example of other reviewers & poured it into mini-muffin tins & baked them at 300 degrees for about 30 minutes. I was transporting the cupcakes out of town so I did not frost them...I just sprinkled them w/ powdered sugar. Thanks for a wonderful treat...everyone enjoyed them!
These cupcakes got rave reviews! I used chocolate cake mix with white chocolate chips (instead of semi-sweet). I was still getting compliments days later. I will definitely make these again and play around with different flavors.
These are the best cupcakes ever! I made them for my kids' birthday party and everyone loved them. I made a few changes: substituted Neufchatel for the cream cheese, and made the filling with Splenda instead of sugar. I also used mini-chips, since the first time I made these, the filling sank to the bottom. The mini-chips work better. I used all the filling except a Tablespoon or so, and had about 3/4 cup of cake batter leftover. I will do it this way next time, it's better if you use lots of filling (like half batter, half filling almost), then just drizzle a little more batter over the top. This makes 24 cupcakes, not 12.
These were very easy and tasty. I used devils food cake mix because that's what I had. I dyed the cream cheese orange for halloween and frosted with french buttercream frosting (also dyed orange) from this site. Awesome and well received.
We have used a similar recipe for these in my house for years. My mother came across these when I was a teenager and they soon became my signature dish. The only differences my recipe has are that we only use 1/3 cup sugar and a dah of salt is added to the filling. For the cake mix itself we only fill the muffin cups half full and drop about a 1 to 1 1/2 tablespoons of filling on the center. Then we bake them I've never found that I needed the extra batter on top the filling sinks to the middle just fine without it. Also I've never iced them before I always thought that would make them too sweet.
Creative and fun! I eliminated the chocolate chips, added a teaspoon of vanilla, and tinted the cream cheese batter orange for Halloween cupcakes. For the cake batter I used coffee rather than water and added one teaspoon each of vanilla and chocolate extracts. I used a gallon Ziploc bag to pipe the cake batter, and a quart-sized bag for the cream cheese batter. Sure made the process a lot quicker and neater! I frosted them with the frosting from "Cake with Buttercream Decorating Frosting," also from this site. I sprinkled the cupcakes with Halloween sprinkles and perched a Jack-o-Lantern Peep on each. Delightful with its ribbon of orange tinted cream cheese filling and, oh yeah, creamy, chocolatey delicious too!
second time making these tonight. making 48- 1/2 as called for in recipe and other half i add a teaspoon of cherry pie filling in with the cream cheese mixture. almost like a mini black forest cake. i always frost mine with cream cheese frosting from this web site. oh so good
very good, moist recipe. Fill most of the way with the batter before putting the filling and then just barely cover with more batter. it will wind up in the middle.
Love love love! I made these for my daughter's 1st birthday and they were devoured. Whipping the *very* soft cream cheese was key in keeping the filling light preventing it from sinking to the bottom as some previous reviews complained about. Per previous suggestions, I also used the mini-chocolate chips and "layered" the batter and filling: 1/4 of the way up with batter, 1+ tablespoon of filling and then filling the remainder with batter to 2/3 full. For both the batter and filling I put them in ziplock bags using them as makeshift pastry bags which made it VERY easy to portion everything out. I used Tom's recipe for "Whipped Cream Cheese Frosting" to top. It was perfectly light and rich complimenting these DELICIOUS cupcakes. Thanks for the recipe Star!
This was so good... Instead of making cupcakes I made a 9x13 cake and put half of the batter in then spread the cream cheese filling and topped with the rest of the batter. I used cream cheese frosting from the AR site and it was delish. Thank you so much for the recipe.
My friends are always asking to make these cupcakes. I use all of the batter and filling to make 24 cupcakes. Here is what I do: 1. Put ~1.5 TBL cake batter on the bottom of each cupcake. 2. Using a small spoon spread the cupcake batter up the sides of the mold 3. Fill each cupcake with filling. 4. Top with remaining cupcake batter. * This ensures that the filling is completely surrounded by batter. If you don't do this you will get a layer of filling which will cause the cupcake to split in half when you unwrap it. Also like most chocolate cakes I think the cupcakes taste better after they've cooled and sat in the fridge for a while. I always frost 'em with some store bought frosting, usually Pillsbury Confetti. Also I use a small ice cream scoop for the cake mix- makes life easier!
These cupcakes are incredible! I make them with Duncan Hines Red Velvet cake mix, then chop up white chocolate chips in place of semi-sweet. They are decadent with cream cheese frosting! For valentine's day fun I colored the filling and frosting pink, so cute! There are a few tricks to making them though: put the cake mix in a gallon ziploc bag and cut the corner for easy and mess-free filling, do the same with the cream cheese mixture. Only put a thin layer of mix, then the filling in the center but not going to the edges, and cover with the rest of the cake mix. I make these all the time and practice makes perfect. Enjoy!!
As other suggested, I used 1 tbls. of the cream cheese filling rather than just one tsp. I found that the cream cheese filling migrated to the bottom of the cupcake. The cupcake pretty much fell apart at the seam of cream cheese filling when they were first baked. I stored some of the cupcakes in the refrigerator and found that after a day in the cold, the cupcakes held together much better. I frosted the 24 cupcakes with the Sour Cream Chocolate Frosting from this site. The frosting was wonderful -- I heaped it -- can't have too much frosting! I originally had given a lower rating, but received so many compliments that I upped it to 4 stars.
I used 2 cake mixes and made 1 filling recipe, worked out great as it made 48 cupcakes. I didn't put batter on top of the cheese, I added a scant teaspoon of raspberry jam, and I left out the chips, frosted with vanilla buttercream. These were really tasty, even my son who usually only eats the icing ate the whole thing!
These cupcakes were delicious! They were very easy to make and everyone at my son's birthday party loved them! Will definitely make again. I just plopped the cream cheese filling on top, instead of covering it with a second layer of cake batter, and they turned out fine. I would also say that the recipe yield is 24 cupcakes instead of twelve. Great recipe!
I loved this recipe. The only problem was the proportion of cream cheese filling. I made the first batch with the recommended 1 tsp. This made for a yummy cupcake but with very little filling, simply a white chipped streak through the bottom... I filled about 1/5 of the cup with batter, then 1 TBSP of cream cheese, then just enough batter to cover the cream cheese. This way it turned out amazing!!!
Came out fine for me. Ppl seemed to like it. It just wasn't as gooey in the center as I hoped for.
I made these for a birthday party and they were a hit. I was told they were the best cupcakes ever! As others have mentioned the recipe makes 24 cupcakes. I frosted the cupcakes with chocolate frosting and added sprinkles.
This was a good recipe, if you don't want plain chocolate cupcakes. I had too much filling left over, so I baked it in individual cupcake papers and that came out delicious too.
I made this recipe for a family gathering, I usually make a cake but due to alot of children being here I thought cupcakes would be better. This is a wonderful, fast recipe that everyone loved,& they will think you did it from scatch. Another recipe that my Mother-in-Law wants & tells everyone about. If she ever finds out about this site ........
A really simple and delicious way to spruce up from-the-box-cake cupcakes. Not overly sweet, which is what I was going for. Next time I will leave out the chocolate chips as a personal preference.
These were really good! Dont fill the bottom 2/3. Do about a tablespoon choc batter, 2 teaspoons of the creme cheese and then top with chocolate. So good!
I made these Thanksgiving Eve to take for Thanksgiving dessert, and had to try one before I took them. I'm sorry I did, because now I want to keep them all home!! I followed the recipe exactly EXCEPT I didn't add the chocolate chips to the cream mixture. I didn't think I would like the crunch. I will make these again for sure. Thanks so much for the post Star!
Really good with the mini chocolate chips. I like them cool out of the refrigerator.
These are pretty good but I was a little disappointed with the filling. I added a full tablespoon to the center of each and it still was not really noticible when you ate them. I would make them again but add way more of the filling than what is called for in the recipe. Thanks for sharing!
I made these for my daughters easter party at school--I made a batch with yellow cake and a batch with chocolate cake--they were both outstanding--even the teacher said they were the best cupcake she ever ate and she admitted to have eaten quite a few in her time LOL!--the only change I made was to use mini chips and they came out great!
I made these cupcakes for a bunch of teenage girls and they loved them. One girl even asked if I could email her mom the recipe! Very delicious cupcakes! I frosted with chocolate frosting, hiding the surprise and making them even more chocolaty. I also used mini chocolate chips. DIVINE!! Does anyone know if they need to be refrigerated, since there's cream cheese in them?
These were extremely Yummy! Made them for my daughter's bday. They were a BIG HIT and there were none leftover. Would recommend highly!
Yummy!! I used a devil's food cake mix and combined the cream cheese with powdered sugar instead of white sugar. I also added about 1 teaspoon of almond extract to the cake batter and then instead of chocolate chips, I used finely chopped almonds. I can't wait to try some of the many variations suggested by other reviewers!!
I made it for my team at work and they loved it!! My filling did not sink to the bottom, I think it's all about how you mix the ingredients so that the consistency comes out right. I filled half the cupcake with mix, then put in a table spoon full of filling and topped with a tablespoon of cake mix. Came out perfect! Delicious!
I used a strawberry mix instead of chocolate. I also used white chocolate chips in place of chocolate chips. It made 30 cupcakes. For the frosting, I added a couple of teaspoons of strawberry jello and a tablespoon of milk to some white buttercream I already had. My family said they were the best cupcakes they had ever eaten.
Unbelievably easy and rich!! No need to go w/a recipe that calls for making these from scratch - the boxed cake mix works great. The top dips in a little upon cooking (no big deal.) I am surprised to hear myself say that I recommend using cream cheese frosting instead of chocolate, b/c otherwise it's really TOO much chocolate (something I NEVER thought I'd say...)
I made these exactly as the recipe indicates except for using white mini chocolate chips. Next time, I think I'll leave the chips out all together. The cupcakes are so moist and flavorful that they don't need anything additional. I whipped the batter on high for total of 3 minutes and whipped the cream cheese mixture too. I think they may have helped with consistency, as I had no problem with them blending or the cream cheese sinking.
This recipe was really easy and turned out beautifully. My two teenage sons LOVED it. I will definitely make this again for my family, guests and celebrations at work. THANKS!!
I made this recipe after a craving. I added more of the cream cheese mixture and didn't put any of the cake mix on the top. I also used a muffin tin and they came out the best. Will definatley make this again.
The only change I would make....add only 1/3 of the cake mix to the cupcake tins, then the cream chese mixture, then top with more cake mix. 2/3's mix did not leave enough room left in the pan to top the cream cheese mixture.
WOW! These were the best cupcakes I've ever made. The cream cheese center was to die for. The cake mix makes more than just a dozen cupcakes - I think I got at LEAST two dozen out of it. I had to make more filling, though. Also, I followed someone's advice of filling the cups 2/3 full before putting in the filling and it turned out perfect - no burnt bottoms! Thanks, my family loved these!
the cupcake was very moist and just sweet enough to satisfy my taste buds. i added a couple drops of vanille extract, half of semisweet and half of white chocolate chips to the cream cheese filling. in total i made 39 filled cupcakes. i just went ahead and topped it with normal vanilla cake icing and an m&m for color. :)
Yum! Just made these for my b-day party tomorrow. They are super easy to make and taste good when you're done. We made them with more filling like some of the other reveiws said and it turned out well. Here's to a great recipe!
Star, i think you need your own website. Thank you once again, for a delightful recipe.
These were so easy to make and yummy! My only hesitation for giving it 5 stars is the way they look when they come out. Icing fixes everything, though.
These cupcakes were 'okay'. Not much better than just plain old ones made from a mix. The creamcheese mixture sank right to the bottom, even though I used mini chipits like others suggested. Also, I had WAY too much filling left over and baked it in small muffin tins. I think if I tried them again, I would only fill 1/2 with cake mix and then use a couple of tbsps of filling (not one tsp!). Then just put a bit of cake mix over the top.
These cupcakes are FABULOUS! They were very moist and chocolatey. I did not frost them, and they were perfect. I also had a bit of filling left over and simply baked it alone in muffin cups. Those turned out delish also! I had enough mix to make 2 dozen muffins. I will definately be making these again!
Awesome cupcakes. I frosted them with cream cheese frosting and got lots of compliments. I used the Pampered Chef small and medium scoops to fill the cupcake liners. First, I put a medium scoop full (equals 2 Tbsp.) of batter then a small scoop full (equals 1 Tbsp.) of filling then a medium scoop full of batter again. I got 25 cupcakes. They are yummy!
YUMMY! We just loved these. IT didmake more then a dozen, 18 for me. I love the way they looked when they came out of the oven. I used a little less than 1 cup of chocolate chips because that is all I had in the cupboard. They were moist and delicous. Recommend this to all!!!
I was very pleased with this recipe. It's perfect when you want something quick but a step above a cake mix alone. Update: I tried an experiment and it worked: added a strawberry slice on top of each teaspoon of filling before covering with the remainder of cake batter. Delicious!
I made this tonight for my son's classroom. I used boxed chocolate fudge cake mix and cream cheese frosting and decorated it with chocolate kisses & chips. Instead of filling it 2/3 way with cake batter, I did it 1/2 way. Just had enough of the filling and cake batter to do 24 standard size cupcakes. These were delicious! I ended up making 48 of them since the first batch was overcooked-my fault. But my nephew ate 5 of them unfrosted from the first batch and he said they tasted good either way.
These were really good! I think maybe next time I might make a little more filling and use less chocolate chips. But these are wonderful just the way they are. Thanks!
These are great! There realy wasn't much "filling" in them, but I think I was a little conservative w/dropping it in, fearing it would sink to the bottom. Mine def didn't sink to the bottom, but I did have a hard time keeping it in the middle of the cupcake. I added some almond extract to my choc cake mix and sliced almonds to my filling, along w/the choc chips. You can easily half the amount of filling you make (even if I'd used a whole tbsp per cupcake-24-there'd still be a ton left). Thanks for the recipe; I'm going to keep trying it and vary the flavor combos!
The bottom of the cupcakes came out dry, there wasn't enough cake batter to top 1/3 of the cakes, and I had a ton of filling left over. I baked the extra filling in cupcake liners, came out fine as little cheesecakes. Next time, I'll only fill the liners 1/2 full or less with cake batter (as opposed to the recommended 2/3 full), then add a heaping dollop of the filling (instead of just 1 tsp).
using 1 tsp. of filling really leaves you with alot left over, which I think is a waste of ingredients, so next time I will cut that in half.......also, it makes more than 12 cupcakes!
OMG...this is the BEST recipe for cupcakes! Why would you spend $4.00 a cupcake at a fancy bakery when you can make these yourself?? I followed other suggestions and filled the muffin cup with 1/4 batter, generous portion of cheesecake filling, and covered the filling with more cake batter. When they were cool, I iced them with Hard Chocolate Glaze (recipe on the site). The finished product looked like a Hostess Cupcake minus the white squiggle. Enjoy!
These cupcakes were really good. I did use about a tablespoon of the filling and still had a little leftover. When I make them again I will not add the chocolate chips. They stayed a little too hard and I did not think they added anything special to the cupcake.
These cupcakes are soooo yummy and versatile. I have tried this so many different ways, and they are always good. Try them with red velvet cake mix and choc chips or choc cake mix with mint choc chips. These are so good they don't even need frosting.
Truly delicious. After reading other reviews, I used a 2 cookie dough scoops for the bottom, 1.5 scoops of the filling, and another scant scoop to top them off. I baked 18 minutes, rotating pans half-way through. The result was 24 moist, yummy cupcakes. However, my filling did sink and was more of a bottom layer than a filling. I think chilling the cream cheese mixture till firm, then rewhipping it would have been better. Mine was a little soupy. Mini-chips might also be a better substitute. Nevertheless, my fiancé is eating them like a starving man.
These were my first time making proper cupcakes and they were fantastic! It's so simple and they come out delicious! Everyone loved it and I even got "they're to die for!". I would definitely follow the suggestions on spooning quantities and they do make at least 2 full trays(24 cupcakes), if not more.
These were the best cupcakes I've made! Mine usually turn out too dry, but these were soooo moist. I used chocolate cake mix and cream cheese frosting. They were delicious! Thanks.
Wow! I've made MANY cupcakes...these are amazing!! They are on the top of the recipe pile!
I made these for my husband's birthday and used a triple chocolate fudge cake mix. I also used a little bit of strawberry cream cheese to supplement the regular cream cheese. They were easy and definitely good, especially with chocolate frosting!
Came out great and very easy! Only problem was that people assumed they were made from scratch and asked for the recipe! I just went along with it. =]
these were DELICOUS! i just followed the recipe except i didnt cover the cream cheese mixture with more batter, very attractive outcome. i dont plan on frosting them becuase they are pretty sweet as they are. thanks for the awesome recipe!!
Very very good! I didn't have a full 8oz pkg of cream cheese, so I a few tablespoons of peanut butter to the filling. Oh my goodness was it ever good! No frosting needed...just sprinkled with powdered sugar. What a great recipe.
I made these w/ yellow cake mix since that was what I had. I added the cream cheese and mixed in some cocoa instead of chips. I think next time I would add some vanilla chips or maybe butterscotch to a few to see how they do. Mine mixed up more like a mousse. I will try next time w/ red velvet. I have ate the ones made just like the recipe before and they are wonderful.
These cupcakes were incredibly moist and delicious, I topped them with buttercream frosting and everyone loved them. I will use this recipe again.
I love this recipe! I have made these multiple times and they always come out light and delicious. I follow the ingredients exactly, except using the mini chocolate chips instead of regular sized ones. When filing the cups, only fill 1/4 of the way, use 1 tbsp of filling, and then cover filling just barely with more cake batter. If you do this you'll get about 30 cupcakes. I have over-filled them before and then they aren't as pretty. Thanks for the great recipe that both adults and kids love!
I will have to try this one again, and better blend the filling. My results seemed a bit "eggy". I also didn't add chocolate chips and used a yellow cake (so there could be my problem).
I really expected these to have a slight cheese cake taste but they didn't. My husband thought the cake was boring tasting and didn't even notice the filling (aside from the fact that it was white). Over all I don't really think it was worth the extra work to make the filling.
FANTASTIC! I cut the calories by using fat free cream cheese and substituting applesauce for the oil. I also used yellow cake. They baked up perfectly. I will definitely make these again.
I didn't change anything about this recipe, and it was awesome! The filling did kind of sink to the bottom, but who cares! It was still delicious!
These are the best cupcakes! My family requests them all the time! I add a teaspoon of almond extract to the filling and use white chocolate chips. They turn out perfect everytime!
This was a great recipe. My mixture didn't sink to the bottom and I topped them with chocolate and white cream cheese icing.
Followed the recommendations of Imvintage and Breeze. They turned out great!! I did substitute coffee and Irish Cream for the water called for on the box of cakemix (1c brewed coffee and 1/3c Irish Cream) Thanks!!
this was a great addition to my chocolate cupcakes.I was bored with the usual cupcake.. chocolate with icing on top,so i went searching for something different and came across this wonderful recipe. I made them last nite for a family dinner and everyone raved about them.There are many kids in the family and well the were my critics and I was worried about the cheese filling turning them off, but I got the opposite. The kids thought they were awesome.They all came up to me and asked me what i put inside them. I did what others said and used mini chocolate chips and that was a great tip. I use a my own recipe for the cupcakes and just added the filling. I also use cream cheese frosting II for icing on top .I didn't have a problem with the filling sinking to the bottom. over all i luved this recipe.I call it a SURPRISE CUPCAKE. Im known as the cupcake queen now, and everyone wants me to make more for the next dinner party which is soon. Thank you for this recipe , i will keep it.
These get rave reviews everytime I make them. Use the Whipped Cream Cream Cheese Frosting for these and they are to die for :)
Absolutely delicious. Made 20 cupcakes instead of twelve. (Not a bad thing!) I replaced the oil for the cake batter with applesauce, which makes the cupcakes healthier AND keeps them moist. I will definitely be making these again.
Wonderful!!! Only substituted applesauce for the oil in the cake mix and they came out so moist and delicious! Inverted them and topped them with an easy chocolate ganache and served them as mini cakes. The family raved about them! The filling did go straight to the bottom but the taste was outstanding!
Followed the instructions just like in the original directions and they turned out perfectly! Definitely a big hit!
These are soooo yummy! I used devils food cake mix and mini chocolate chips. Will be making these often. Exactly the perfect amount of each mixture to make 24 cupcakes.
really really good cupcakes! my children and their friends gobbled them up, still warm from the oven, so that the cream inside was really luscious. Absolutely a winner, and ready in a flash, too!
Totally loved this recipe! The final texture of the product was amazing! I made a few changes though: (1)Instead of cake mix, I made the cupcakes from scratch using a recipe I found in this website (CREAMY CHOCOLATE CUPCAKES). I added 1 regular tbsp of batter+ 1 tbsp of filling + 1tbsp and 1tsp of batter. Baked for 20min, and they where perfect..28 perfect cupckaes. I frosted them with another recipe from this website (Basic Cream Cheese frosting). They are delicious! :)
The recipe was very easy to follow. It was my first time making cupcakes and my co-workers loved them. I must say that package cakemix is easy to do, but will try to do it from scratch the next time. Thank you!
These were soooo good, and chocolatey enough to satisfy even the worst chocolate craving! I used mini chocolate chips instead of regular ones and the cupcakes came out great. I also got 18 huge cupcakes out of this recipe instead of the 12 called for in the serving amount listed. There is no need for frosting--these treasures are good enough to eat unfrosted! These will definitely be made again!
These cupcakes were great! So moist and tasty!Very easy to make and very few ingredients. I read there was too much filling left over, so I only added chocolate chips to half the filling, using it in the chocolate chip mix. The other half I added coconut and pecans to and put it in pineapple cake mix. Turned out great! Thank you Star for the great recipe with endless possibilities!
Yum! Big hit with everyone! I had no trouble w/ the filling - used mini choc chips. Filled almost 2/3 full w/ cake batter, put 1-2T. filling and then just barely covered the top of the filling w/ more cake batter. They were delicious! I will experiment with different fillings next time!
I made these cupcakes for a friend's birthday and brought the leftovers to work. Everyone raved about them. One person even told me that this was one of the best cupcakes he ever had. On top of being delicious, the recipe was very easy to make. The recipe made 24 cupcakes for me. Instead of using 1 tsp. of filling, I used a spoonful since I read in other reviews that they had a lot of filling left over. Even though I used more filling than recommended I had a lot filling left over. I think next time I will only make half of the filling. Also, the recipe says to fill the cups 2/3 the way full with the cake batter, then add the filling and then more batter. I am sure people know this, but so they would not overflow I filled the cups 1/2 with batter, then added a spoonful of filling, and then topped it off with a little more batter.
I just made these with mini M&M's in the filling and on top of the frosting. The looked really nice with the rainbow swirl filling! Just thought I would share the idea.
