1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/2 cup BAKER'S Semi-Sweet Chocolate Chips
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Let's Make It
Heat oven to 350ºF.
Shape cookie dough into 24 balls, using about 1 Tbsp. dough for each. Place on rimmed baking sheet. Freeze 2 hours.
Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package for cupcakes, placing 1 frozen dough ball in each prepared muffin cup before adding batter. Cool completely.
Beat cream cheese and marshmallow creme in bowl with mixer until blended. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe cream cheese mixture onto tops of cupcakes. Sprinkle with chocolate morsels.
At 24 servings, these scrumptious cupcakes are a terrific treat to share at a party.
How to Store
Keep frosted cupcakes refrigerated.
Prepare using BAKER'S Premium White Chocolate Morsels.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 0g
* 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.