ingredients :
- 2 packages cream cheese, softened (3 ounces each)
- 1/3 cup sugar
- 1 egg
- 1 1/2 cups miniature or regular semisweet chocolate chips
- 1 box Betty Crocker SuperMoist devil's food cake mix
- 1 1/3 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 1 container Betty Crocker Rich & Creamy or Whipped vanilla frosting
directions :
- Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In medium bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.
- In large bowl, beat cake mix, water, oil and 3 eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among muffin cups (1/4 cup in each). Top each with 1 heaping teaspoon cream cheese mixture.
- Bake 17 to 22 minutes or until tops spring back when touched lightly. Cool 10 minutes in pan. Remove from pan; cool completely, about 30 minutes.
- Frost with frosting. Sprinkle with remaining 1/2 cup chocolate chips. Store loosely covered in refrigerator.
TIP:
- High Altitude (3500-6500 ft): Makes 30 cupcakes.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 300, Fat, total (g) 15, chol. (mg) 45, sat. fat (g) 6, carb. (g) 39, Trans fatty acid (g) 2, fiber (g) 1, sugar (g) 30, pro. (g) 3, vit. A (IU) 97, sodium (mg) 250, calcium (mg) 20, iron (mg) 1, Starch () 1, Other Carb () 2, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet.
