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).
Nutritional Facts:
- Serving Size 1 cupcake of 36
- Calories Per Serving 200
- Total Fat 6 g
- Calories From Fat 60 g
- Saturated Fat 3.5 g
- Trans Fat 0 g
- Cholesterol 25 mg
- Sodium 140 mg
- Total Carbohydrates 34 g
- Dietary Fiber 1 g
- Sugars 29 g
- Protein 3 g
