dreamy
CREAM-FILLED CUPCAKES
1 box Betty Crocker® SuperMoist® devil’s
food cake mix
Water, vegetable oil and eggs called for on cake
mix box
11⁄2 containers (12 oz each) Betty Crocker®
Whipped fl uffy white frosting
1⁄2 cup miniature semisweet chocolate chips
1 Heat oven to 350°F (325°F for dark or nonstick pans). Make
and bake cake mix as directed on box for 24 cupcakes, using
water, oil and eggs. Cool 10 minutes; remove from pan to
cooling racks. Cool completely, about 30 minutes.
2 Spoon frosting into corner of resealable heavy-duty food-storage
plastic bag. Cut about 1/4 inch off corner of bag. Gently push
cut corner of bag into center of cupcake. Squeeze about 2
teaspoons frosting into center of each cupcake for filling, being
careful not to split cupcake. Frost tops of cupcakes with
remaining frosting.
3 Sprinkle chocolate chips on top of each cupcake. Store
loosely covered.
Comments