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Instructions |
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1) Preheat oven to 350 F. Line 24 standard (2 1/2-inch) muffin cups with paper baking cups.
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2) Stir the cream cheese, egg and granulated sugar in a 2-quart bowl until well blended. Stir in the food coloring. Add the chocolate pieces and set the mix aside.
3) Prepare the cake mix following the package directions using the oil and eggs, and substituting an equal amount of juice for the water. Spoon the batter evenly into the prepared muffin-pan cups. Put about 1 tablespoon of the cream cheese mix on the center of the batter of each filled muffin-pan cup.
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4) Bake 25 minutes or until toothpick inserted into centers comes out clean. Remove cupcakes from pan and cool on wire rack.
5) Frost cooled cupcakes; sprinkle with colored sugar.
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Tip- Use a 1/2 cup measuring cup or ice cream scoop to portion the batter into the muffin cups so all cupcakes come out the same size.
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Suggestions |
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Prep time- 30 minutes; Baking time- 25 minutes; Cooling time 1 hour
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Originally Submitted
5/27/2013
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