These moist cupcakes don't need frosting, so they're perfect for a picnic or traveling. Kids and adults love them! —Florence Leinweber, Endicott, Washington
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VERIFIED BY Taste of Home Test Kitchen
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- 1 package chocolate or yellow cake mix (regular size)
- FILLING:
- 1 package (8 ounces) cream cheese, softened
- 1 large egg, lightly beaten
- 1/3 cup sugar
- 1 cup (6 ounces) semisweet chocolate chips
- Prepare cake mix batter according to package directions for cupcakes. Fill 24 paper-lined muffin cups two-thirds full.
- In a small bowl, beat the cream cheese, egg and sugar until smooth. Fold in chips.
- Drop by tablespoonfuls into batter. Bake at 350° for 20 minutes or until a toothpick inserted in the cupcake comes out clean. Yield: 24 servings.
Originally published as Picnic Cupcakes in Taste of Home
December/January 1994, p54
Reviews forPicnic Cupcakes
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MY REVIEW
Reviewed Jun. 28, 2015
"So easy, and so moist!"
MY REVIEW
Reviewed Jul. 20, 2014
"These cupcakes are incredible! I've made these for potlucks and gifts for friends several times, and they're always a winner. I must say my favorite so far is with Devil's Food cake Mix :P"
MY REVIEW
Reviewed Feb. 16, 2014
"easy and surprisingly good!"
MY REVIEW
Reviewed Mar. 1, 2013
"These are incredible! We put some chocolate frosting on some of them, but they were great without. I did put them in the fridge and my family enjoyed them cold as well."
MY REVIEW
Reviewed Feb. 4, 2013
"Do these need to be kept in a cooler? I am concerned about the cream cheese being left out in the heat."
MY REVIEW
Reviewed Nov. 26, 2012
"My family can't get enough of them! I have even used different cake mixes and they have all been great. My nephew always wants me to make a lot of them."
