| Prep Time | 20 min |
| Cook Time | 15 min |
| Servings |
cupcakes
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Ingredients
Cupcakes
- 1 box Devil’s Food Cake Mix
- 3 large eggs
- 1/2 c applesauce
- 3/4 c water
Filling
- 8 oz cream cheese
- 1/3 c sugar
- 1 Tbsp milk
- 1/2 tsp Vanilla
Topping
- 1 c semi sweet chocolate chips
- 1/2 c milk chocolate chips
- 1/2 c butter cut into 1/2 inch cubes
- 1/2 c Cream Cheese frosting
Ingredients
Cupcakes
Filling
Topping
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|
Instructions
- Make filling first by beating cream cheese until smooth. Add sugar, milk and vanilla and mix until creamy. Put in freezer while you make batter. For best results, make a few hours ahead or overnight and refrigerate or freeze until use.
- Add ingredients for cupcakes to a large mixing bowl. Mix on low for one minute. Scrape bowl with spatula. Mix on medium speed for 2 minutes.
- Grease cupcake tins by spraying each cup with cooking spray. Place 1/8 c batter in each cup. Place a rounded Tablespoon of cream cheese mixture on top of batter in the center of each cup. Cover with one Tablespoon of batter for each cupcake.
- Bake as directed on your cake mix package for cupcakes or until top of cupcake springs back when touched. Remove from oven and let sit for 10 min.
- While cupcakes are baking, place chocolate chips into a 2 cup glass measuring cup or microwave safe bowl. Place cubes of butter on top of the chocolate chips. Microwave for 1 minute. Stir well or until smooth. If there are still clumps, microwave for 20 second intervals, stirring well after each as neccessary until clumps disappear. Place in the fridge until ready to top cupcakes.
- Run a butter knife around the edges of each cupcake to loosen it from sides of pan. Pour chocolate topping over each cupcake.
- Use a frosting bag and decorator tip (or a ziploc bag snipped at the corner) to pipe frosting onto cupcake in loops down the center of each cupcake.
- Chill for 30 minutes in refrigerator to allow chocolate to solidify or until serving.
- Store leftovers in refrigerator.
Recipe Notes
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