Update my dinner status, I'm making this tonight.
32 chefs marked this as Favorite
Servings: 18 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Cake
- 1 box Betty Crocker Devil's Food Cake Mix
- 1 1/3 cups Water
- 1/2 cup Vegetable oil
- 3 Eggs
Filling
Frosting
Preparation
1 Preheat oven to 350?F. Line 3 (6-per) muffin tins with cupcake papers.
2 Make devil's food cake batter as directed on box.
3 For filling, combine softened cream cheese, sugar, egg and vanilla in a medium bowl with a hand mixer.
4 Fill cupcake papers 2/3 of the way full with cake batter. Add one heaping tablespoon of cream cheese filling to the middle of each cupcake. If desired, add a few chocolate chips on top of the filling at this point. Cover the filling and chocolate chips with the remaining cake batter.
5 Bake for 25-30 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
FROSTING
While the cupcakes are baking, make the frosting.
1 Using a stand mixer, cream the butter and cream cheese together until smooth, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 Add the vanilla extract and mix.
3 Slowly add the powdered sugar; continually taste to get to desired sweetness.
4. Add to cooled cupcakes. Makes 18 large cupcakes.
