Picnic Cupcakes

Today, my mom asked me to make up this cupcake recipe she found from TASTE OF HOME.

I liked how these didn't need the icing, because the filling gave them that little extra sweetness.
They were quite simple to make.

Doesn't that look really good?

My brothers are always ready for their part of my cooking and baking.

TASTE TESTING

They both really liked them.

They are very moist, and would travel nicely to any picnic.

I will be making these this fall to take to school!

PICNIC CUPCAKES

(from Taste of Home)

Ingredients

1 package ( 18-1/4 ounces) chocolate or yellow cake mix

Filling

1 package (8 ounces) cream cheese, softened

1 egg, lightly beaten

1/3 cup sugar

1 cup (6 ounces) semisweet chocholate chips

(I used Ghirardelli Chips)

Directions

Mix cake according to package directions.

Spoon bater into 24 greased of

paper-lined muffin cups, filled two-thirds full.

In a bowl, beat cream cheese, egg and sugar until smooth.

Fold in the chips.

Drop by teaspoonfuls into batter.

Bake at 350 degrees for 20 minutes

or until a toothpick inserted in the cupcake comes out clean

Yield: 4 servings.

Psalm 119:1

Blessed are the undefiled in the way,

who walk in the law of the LORD.