Self Filled Cupcakes I Recipes

Steps:

• Mix cake according to package directions.
• Fill paper cups in muffin pans 2/3 full.
• Cream the cheese with the sugar; beat in egg and salt.
• Stir in chocolate pieces.
• Drop 1 rounded tsp of cheese mixture into each cupcake.
• Bake as package directs for cupcakes.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
• Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Steps:

• Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile in a large bowl, cream shortening and sugar until light and fluffy. Beat in marshmallow creme and vanilla., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost with chocolate frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pans.
• Prepare cake mix according to package directions.
• Combine cream cheese and sugar, cream until light and fluffy. Add egg and salt, beating well.
• 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.
• Bake at 350 degrees F (175 degrees C) for 25 minutes. Let cupcakes cool before serving.