Saturday, January 7, 2012

Self-Filled Cupcakes

My Grandmother Eva Gaudette baked these for her grandkids frequently. She shared this recipe with me over 30 years ago and I still proudly have her hand-written recipe card. They are my absolute favorite!


  • 1 (18.5-oz.) pkg. devil’s food cake mix
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1/3 c. sugar
  • 1 egg
  • Dash of salt
  • 1(6-oz.) package semisweet chocolate morsels


    • 1
      Prepare cake mix according to package directions. Spoon batter into paper-lined muffin pans, filling two-thirds full. Combine cream cheese and sugar, creaming until light and fluffy. Add egg and salt, beating well; stir in chocolate morsels. Spoon 1 heaping teaspoon cream cheese mixture into center of each cupcake. Bake at 350° for 25 minutes. Cool in pan 10 minutes; remove to wire rack to complete cooling. Yield 2-1/2 dozen cupcakes.
    • 2
      Do not put icing on the cupcakes! If you’d like, lightly dust with confectioner’s sugar.
    • 3
      These are even better when refrigerated!