Surprise-in-a-Pocket Cupcakes

  • Servings: cupcakes
  • Serving Size: 3 dozen
  • Nutrition: See Below
  • Prep Time: 40 Minutes
  • Cook Time: 18 Minutes

Ingredients

  • 3 large eggs, divided
  • 2 (3 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 package Pillsbury® Moist Supreme® Chocolate Premium Cake Mix
  • 1 1/3 cups water
  • CHOCOLATE FROSTING
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • Dash salt
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Colored sugar, small multicolored decorative candies or crushed cookies

Instructions

  • HEAT oven to 375°F. Line 36 muffin tins with paper baking cups. Separate 1 egg yolk from white.
  • BEAT cream cheese until fluffy in large bowl. Gradually beat in 1/3 cup sweetened condensed milk and egg yolk. Set aside.
  • COMBINE cake mix, remaining sweetened condensed milk, water, 2 eggs and egg white in separate large bowl. Beat on low speed of electric mixer until moistened; beat on high speed 2 minutes.
  • DIVIDE batter among prepared muffin tins, filling each 2/3 full. Add rounded teaspoonful of cream cheese mixture to center of each muffin tin.
  • BAKE 18 minutes or until tops spring back when lightly touched. (Filling will sink during baking). Cool on wire rack.
  • CHOCOLATE FROSTING
  • COMBINE sweetened condensed milk, chocolate chips and salt. Cook and stir over medium heat until chips melt; cook and stir an additional 3 minutes. Remove from heat; cool 15 minutes. Beat in powdered sugar and vanilla with electric mixer.
  • FROST and immediately decorate cupcakes one at a time (frosting sets quickly).
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