Cream-Filled Cupcakes

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

Ingredients:

1

box Betty Crocker™ Super Moist™ devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box 

1 1/2

containers Betty Crocker™ Whipped fluffy white frosting

1/2

cup miniature semisweet chocolate chips

Steps:

• 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 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.