Picnic Cupcakes
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 ½ | ounces |
cake mix, chocolate
or yellow cake mix |
|
| Filling | |||
| 8 | ounces |
cream cheese
softened |
|
| 1 | each |
eggs
lightly beaten |
|
| ⅓ | cup |
sugar
|
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 534.7 | ml/g |
cake mix, chocolate
or yellow cake mix |
|
| Filling | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 1 | each |
eggs
lightly beaten |
|
| 79 | ml |
sugar
|
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
Mix cake according to package directions.
Spoon batter into 24 greased or paper-lined muffin cups, filling two-thirds full.
In a mixing bowl, beat cream cheese, egg and sugar until smooth.
Fold in the chips.
Drop by tablespoonfuls into batter.
Bake at 350℉ (180℃). for 20 minutes or until cupcakes test done.
