Picnic Cupcakes Recipe

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Florence Leinweber of Endicott, Washington recommends Picnic Cupcakes. "These moist cupcakes don't need frosting, so they're perfect for a picnic or traveling," Florence explains. "Kids and adults love them!"

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  • 24

Ingredients

  • FILLING:
  • 1 package (18-1/4 ounces) chocolate or yellow cake mix
  • 1 package (8 ounces) cream cheese, softenedXFeatured sponsorYa'll want ashot at $25K?Submit your recipe video for a chance to win $25,000 in the Real Women of Philadelphia Contest with Paula Deen.
  • 1 egg, lightly beaten
  • 1/3 cup sugar
  • 1 cup (6 ounces) semisweet chocolate chips

Preparation

Step 1

Mix cake according to package directions. Spoon batter into 24 greased or paper-lined muffin cups, filling two-thirds full. In a bowl, beat cream cheese, egg and sugar until smooth. Fold in the chips.

Drop by tablespoonfuls into batter. Bake at 350° for 20 minutes or until a toothpick inserted in the cupcake comes out clean. Yield: 24 servings.

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