Chocolate Cream-Filled Cupcake

Preparation Time = 30 mins         Cooking Time = 20 - 25 mins


chocolate-cream-filled-cupcakeMakes 24 cupcakes  

  • 1 box Betty Crocker™ SuperMoist™ Devil's Food Cake mix  
  • 1 1/4 cups water  
  • 1/2 cup vegetable oil  
  • 3 eggs, large  
  • 1 1/2 containers Betty Crocker™ Whipped Fluffy White Frosting 
  • 1/2 cup miniature semisweet chocolate chips  


  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. Cool for 10 minutes; remove from pan onto cooling racks. Cool completely, for about another 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 the top of each cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with the remaining frosting.
  3. Sprinkle chocolate chips on top of each cupcake. Store loosely covered.