Not one healthy recipe posted this week, yet somehow, I still have something ready and in the bag for Fat Friday.
I blame...um, who should I blame?
These cupcakes were super rich and delicious.
Even better was the fact that our sweet college girl, Caitlin, made them at our house for the whole college group!
I love enjoying the results of a good recipe without the work!
Fudge Lover's Cream Cheese Cupcakes
(Original recipe from good 'ol Betty found here)
1 box devil's food cake mix
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup hot water
3/4 cup vegetable oil
1 teaspoon vanilla
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1/2 cup mini semisweet chocolate chips
Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
In large bowl, beat cream cheese, sugar and 1 egg on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Chocolate Lover's Frosting
(from the back of the Nestle Toll House Cocoa container)
3 cups sifted powdered sugar, divided
2/3 c. baking cocoa
1/2 c. butter, softened
5-6 T. milk, divided
1 tsp. vanilla
Beat 1 cup powdered sugar, cocoa, butter, 2 T. milk and vanilla in a small mixer bowl until creamy. Gradually beat in remaining sugar and milk until smooth.