Self Filled Cupcakes I Food

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SELF-FILLED CUPCAKES I



Self-Filled Cupcakes I image

Chocolate cake mix and a mixture of cream cheese and chocolate chips deliver a new twist on plain chocolate cupcakes in this recipe!

Provided by Star Pooley

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Yield 12

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 egg
1 cup semisweet chocolate chips
1 (18.25 ounce) package chocolate cake mix

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
  • Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
  • Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
  • Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 49.1 g, Cholesterol 36 mg, Fat 17.8 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 8.1 g, Sodium 418.1 mg, Sugar 32.5 g

SELF-FILLED CUPCAKES II



Self-Filled Cupcakes II image

Devil's Food cupcakes filled with chocolate and cream cheese. Perfect for bake sales or parties.

Provided by Cathy

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Cupcakes

Yield 30

Number Of Ingredients 6

1 (18.25 ounce) package devil's food cake mix
3 ounces cream cheese
⅓ cup white sugar
1 egg
1 pinch salt
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pans.
  • Prepare cake mix according to package directions.
  • Combine cream cheese and sugar, cream until light and fluffy. Add egg and salt, beating well.
  • Spoon batter into greased muffin pans filling 2/3 full. Drop a few semisweet chocolate morsels in the center and spoon 1 teaspoon of the cream cheese mixture on top of the chocolate morsels.
  • Bake at 350 degrees F (175 degrees C) for 25 minutes. Let cupcakes cool before serving.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 17.9 g, Cholesterol 12.7 mg, Fat 5.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 138.1 mg, Sugar 12.8 g

LEMON-FILLED CUPCAKES



Lemon-Filled Cupcakes image

My family requests that I make these cupcakes every time I come home. For all lemon lovers!

Provided by Carlie O'Neal

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 24

Number Of Ingredients 15

1 (18.25 ounce) package lemon cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
¼ cup vegetable shortening
¼ cup butter
¼ cup fresh lemon juice, or to taste
2 cups confectioners' sugar
4 ounces white chocolate, chopped
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
3 tablespoons orange juice
1 tablespoon grated lemon zest, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 24 muffin cups with paper liners.
  • Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes.
  • Spoon batter into the prepared muffin cups, filling them about 2/3 full.
  • Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly.
  • Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy.
  • Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside.
  • Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth.
  • For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract.
  • Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting.
  • Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside.
  • Spoon lemon filling into the holes.
  • Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 50.4 g, Cholesterol 55.3 mg, Fat 19 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 8.8 g, Sodium 237.1 mg, Sugar 43 g

CREAM-FILLED PUMPKIN CUPCAKES



Cream-Filled Pumpkin Cupcakes image

Make and share this Cream-Filled Pumpkin Cupcakes recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 35m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 15

2 cups sugar
3/4 cup vegetable oil
1 (15 ounce) can solid-pack pumpkin
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract (optional)

Steps:

  • In a large mixing bowl, combine the sugar, oil, pumpkin and eggs.
  • Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed.
  • Fill paper-lined muffin cups two-thirds full.
  • Bake at 350° for 18-22 minutes or until a toothpick comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • For filling, combine cornstarch and milk in a small saucepan until smooth.
  • Bring to a boil, stirring constantly.
  • Remove from the heat; cool to room temperature.
  • In a large mixing bowl, cream shortening, butter and confectioners' sugar.
  • Beat in vanilla if desired.
  • Gradually add the cornstarch mixture, beating until light and fluffy.
  • Using a sharp knife, cut a 1-in. circle 1 inches deep in the top of each cupcake.
  • Carefully remove tops and set aside.
  • Spoon or pipe filling into cupcakes.
  • Replace tops.

Nutrition Facts : Calories 375, Fat 19.1, SaturatedFat 4.9, Cholesterol 55.7, Sodium 330.3, Carbohydrate 48.9, Fiber 0.6, Sugar 35.7, Protein 3.5

SELF FILLED CUPCAKES



Self Filled Cupcakes image

Make and share this Self Filled Cupcakes recipe from Food.com.

Provided by bert2421

Categories     Dessert

Time 30m

Yield 24 cupcakes

Number Of Ingredients 6

1 package chocolate cake mix
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1 dash salt
1 (6 ounce) package semisweet chocolate pieces

Steps:

  • Mix cake according to package directions.
  • Fill paper cups in muffin pans 2/3 full.
  • Cream the cheese with the sugar; beat in egg and salt.
  • Stir in chocolate pieces.
  • Drop 1 rounded tsp of cheese mixture into each cupcake.
  • Bake as package directs for cupcakes.

Nutrition Facts : Calories 175.7, Fat 8.7, SaturatedFat 3.7, Cholesterol 18.4, Sodium 220.1, Carbohydrate 23.7, Fiber 1, Sugar 15.2, Protein 2.4

SELF-FILLED CUPCAKES



Self-Filled Cupcakes image

These cupcakes are not only delicious, but travel very well. I made them many times when my children were in school and never had the mess I always did with "iced" cakes.

Provided by Donna Maynard @Fergerguson

Categories     Cakes

Number Of Ingredients 6

1 box(es) chocolate or red velvet cake mix
8 oz. package(s) softened cream cheese
1/3 cup(s) sugar
1 - egg
- dash of salt
6 oz. - milk chocolate pieces

Steps:

  • Mix cake mix according to package directions. Fill paper cups (I use the cups that have paper on the inside and foil on the outside) 1/2 to 2/3 full.
  • In another bowl, cream the cheese with the sugar, egg and salt and then fold in the chocolate pieces. Drop a heaping teaspoon of the cream mixture in the middle of each cupcake.
  • Bake at 375 degrees for approximately 25 minutes.

SELF FILLED CUPCAKES



Self Filled Cupcakes image

This is an easy delicious cupcake recipe. You can use any flavor of cake mix, I prefer choc. I have made this for years and my family and friends love it.

Provided by penny hill

Categories     Cakes

Time 35m

Number Of Ingredients 5

1 box cake mix, any flavor
1 small bag of choc chips
1 large 8 oz cream cheese, softened
1 egg
dash of salt

Steps:

  • 1. Mix cake mix according to package directions. Fill cupcake papers 2/3 full.
  • 2. Cream together the sugar, salt and the cream cheese. then add chocolate chips. Drop a full teaspoon of this mixture into center of cupcake and bake according to box directions. Allow to cool completely before frosting.

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