Prep Time 40m
Cook Time 18m
Ready Time 100m
Yield 3 dozen cupcakes


Ingredients
  • 3 large eggs, divided
  • 2 (3 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk, divided
  • 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
Preparation Directions
  • Step 1Heat oven to 375°F. Line 36 muffin tins with paper baking cups. Separate 1 egg yolk from white.
  • Step 2Beat cream cheese until fluffy in large bowl. Gradually beat in 1/3 cup sweetened condensed milk and egg yolk. Set aside.
  • Step 3Combine 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.
  • Step 4Divide batter among prepared muffin tins, filling each 2/3 full. Add rounded teaspoonful of cream cheese mixture to center of each muffin tin.
  • Step 5Bake 18 minutes or until tops spring back when lightly touched. (Filling will sink during baking). Cool on wire rack.
CHOCOLATE FROSTING
  • Step 1Combine 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.
  • Step 2Frost and immediately decorate cupcakes one at a time (frosting sets quickly).
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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