Dreamy Cream-Filled Cupcakes

By dette

A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise

Ingredients

• box Betty Crocker® SuperMoist® devil's food cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1 1/2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
• 1/2 cup miniature semisweet chocolate chips

Preparation

Step 1

1 Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2 Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
3 Sprinkle chocolate chips on top of each cupcake. Store loosely covered.