These are not one of those low-fat diet style cupcakes...They are so moist, chocolaty, creamy and so yummm...if you want, you can skip the cheesecake filling...they are one of the BEST cupcakes that I have even had!
Adapted from aohmc.blogspot.com
box of Duncan Hines' Devil's Food cake mix
box of JELL-O cookie n' creme pudding mix
cup sour cream
cup cooking oil
cup hot water
for cheesecake filling...
package (8 oz.) cream cheese, softened
Tbsp. cookie n' creme pudding mix
for cream cheese topping...
packages (8 oz. each) of cream cheese, softened
stick butter, at room temperature
cups powdered sugar
tsp. lemon juice
cup sweet whipping cream
for cake... Place cake mix, pudding mix(save 1 Tbsp. for filling), 4 eggs, cooking oil and sour cream in a large mixing bowl. Whisk with an electric mixture or stand mixture at medium speed, add hot water gradually. Continue whisk about 5 minutes until well blend and fluffy. for fillings... In a medium mixing bowl, cream sugar and 1 package cream cheese together with an electric mixer. Add 1 egg and 1 Tbsp. pudding mix. Mix until blend and set aside. for cream cheese topping: In another medium or large mixing bowl, whisk 2 pkg. cream cheese, butter and powdered sugar together with an electric mixer until creamy. Add vanilla, lemon juice and whipping cream, whisk until well blend and fluffy. Set in the refrigerator until ready to use. Put together: Preheat oven to 350 degrees F. Line 36 cupcake liners in muffin pans. Using a small cookie scoop, fill each cupcake liner with 1 scoop of cake batter. Then, drop about 1/2 Tbsp. cheesecake filling in the middle of each cupcake batter. Top with another small cookie scoop of cake batter. Repeat until all cupcake lines filled. Bake for 15-18 minutes until a toothpick comes out of the cake part clean. Cool. Top with the cream cheese topping. Decorate with chocolate chip crumbs, coca powder, Oreo cookie crumb, or Oreo cookie pieces, etc. Refrigerator few hours in the covered containers (keep moist) until ready to serve.