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Self-Filled Cupcakes

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“From the kitchen of Judy Hanke, Saint Peters MO.”
READY IN:
55mins
SERVES:
24
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Line muffin tins with cupcake papers.
  2. Prepare cake mix and fill each cup 1/2 to 2/3 full.
  3. Cream cheese and sugar; beat in egg and salt; stir in chocolate chips.
  4. Drop 1 teaspoon in each cupcake.
  5. Bake as directed on cake mix.

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