Chocolate Cream Cheese Cupcakes

By Dorothy Bahlmann, Taste of Home

My grandchildren love these cream-filled cupcakes. They're a special treat yet easy to make. And they keep nicely in the refrigerator.

Total Time
Prep: 20 min. Bake: 25 min.


Makes
about 2-1/2 dozen.

Ingredients

• 1 package chocolate cake mix (regular size)
• 3 ounces cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1/8 teaspoon salt
• 1 cup (6 ounces) semisweet chocolate chips
• 1/4 cup sweetened shredded coconut, optional

Directions

• Prepare cake mix according to package directions for cupcakes. Fill paper-lined muffin cups half full. In a large bowl, beat cream cheese and sugar until fluffy. Beat in egg and salt until smooth. Stir in chocolate chips and, if desired, coconut.
• Drop about 2 teaspoonfuls of cream cheese mixture into the center of each cupcake. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes before removing from pans to wire racks. Store in the refrigerator.

Nutrition Facts 

1 each: 155 calories, 8g fat (3g saturated fat), 34mg cholesterol, 153mg sodium, 20g carbohydrate (14g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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