Chocolate studded cream cheese tops these Black Bottom Cupcakes. Yummy, creamy, chocolatey deliciousness all around.
What You Need
Original recipe yields 24 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup granulated sugar
1 cup BAKER'S Semi-Sweet Chocolate Chunks
1 pkg. (2-layer size) chocolate cake mix
1/4 cup finely chopped PLANTERS Walnuts
1/4 cup packed brown sugar
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Let's Make It
Heat oven to 350°F.
Beat cream cheese, egg and granulated sugar until light and fluffy. Stir in chocolate chunks; set aside.
Prepare cake batter as directed on package.
Spoon into 24 paper-lined muffin cups; top each with heaping teaspoonful of cream cheese mixture. Combine sugar and nuts; sprinkle over cupcakes.
Bake 20 min. Cool in pans 10 min. Remove to wire racks; cool completely.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.