Name: Cream-Filled Fudgy Cupcakes
Prep time: 20 min
Yield: 30 (2 1/2-inch) cupcakes
Ingredients: 1 ounce cream cheese, softened; ⅓ cup sugar; 1 egg; Dash salt; 1 cup semisweet chocolate pieces (6 ounces); 1 package 2-layer-size chocolate cake mix; 2 ½ cups Butter Frosting or canned vanilla frosting; 2 ½ cups Milk Chocolate Butter Frosting or canned chocolate frosting

Combine cream cheese and sugar. Beat on medium until combined. Beat in egg and salt. Stir in chocolate pieces.

Preheat oven to 350°F. Line thirty 2 1/2-inch muffin cups with paper bake cups. Prepare cake mix according to package directions. Spoon batter into prepared muffin cups, filling each about one-half full. Drop a rounded teaspoon of the cream cheese mixture into each batter-filled muffin cup.

Bake according to package directions for cupcakes. Cool cupcakes in pans for 5 minutes. Remove cupcakes from pans; cool on wire racks.

Place Butter Frosting in a pastry bag fitted with a medium round tip. Place Milk Chocolate Butter Frosting in another pastry bag fitted with a medium star tip. Pipe stars and dots of alternating colors frosting onto top of each cupcake.

Tip:

If desired, use different sizes of round and star tips to make dots and stars of both colors of frosting.

In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly bean in milk and vanilla. Gradually beat in additional powdered sugar. Beat in additional milk until frosting reaches a spreading consistency. If desired, tint with food coloring. Makes about 4-1/2 cups.

In an extra-large mixing bowl beat butter on medium until smooth. Gradually add 2 cups of the powdered sugar, beating well. Gradually beat in 1/3 cup milk and vanilla. Gradually beat in the remaining powdered sugar until smooth. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring. This frosts the tops and sides of two 8- or 9-inch cake layers. (Halve recipe for a 13x9-inch cake or 10-inch fluted tube cake.) Makes 4 1/2 cups.

Flavor Variations

1. Citrus Butter Frosting: Substitute lemon or orange juice for the milk and add 1/2 tsp. finely shredded lemon peel or orange peel. 2. Chocolate Butter Frosting: Substitute 1/2 cup unsweetened cocoa powder for 1/2 cup of the powdered sugar. 3. Coffee Butter Frosting: Add 1 Tbsp. instant espresso coffee powder or coffee crystals with the powdered sugar or substitute strong brewed coffee for the milk. 4. Peppermint Butter Frosting: Substitute 1/2 tsp. peppermint extract for the vanilla and tint the frosting pink with red food coloring. 5. Almond Butter Frosting: Substitute 1/2 tsp. almond extract for the vanilla. 6. Milk Chocolate Butter Frosting: Melt 1 cup milk chocolate pieces and beat into the butter before adding the powdered sugar. 7. Peanut Butter Butter Frosting: Beat 1/2 cup peanut butter into the butter before adding the powdered sugar. 8. Spice Butter Frosting: Add 1 to 2 tsp. apple pie spice or pumpkin pie spice with the powdered sugar. 9. Strawberry Butter Frosting: Beat 1/3 cup strawberry jam into the butter before adding the powdered sugar. 10. Irish Cream Butter Frosting: Substitute Irish cream liqueur for the milk.

Cream-Filled Fudgy Cupcakes

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Cream-Filled Fudgy Cupcakes

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Cream-Filled Fudgy Cupcakes

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