my friend Mary made the most delicious cup cakes and promised to share the recipe with me, so that i could share it with you. i have to go ahead and say that these are hands down the best cup cakes i have ever had. she had so great tips for a perfectly cooked cupcake, and the best part....no frosting. delicious!
2 packages (8oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp pure vanilla
1 tsp lemon juice
24 hersey's kisses (set aside)
1 box duncan hines red velvet cake mix
1 1/4 cup water
1/3 veggie oil
3 large eggs
preheat oven to 350ºF.
place paper baking cups into 24 tin muffin cups.
(tip: this way you don't need to use a muffin pan.
you can just stand them up on a cookie sheet. this helps with
cooking time and not having to bake separate batches.)
make the filling - place cream cheese, sugar, eggs,
vanilla, and lemon juice in a medium bowl.
beat with an electric mixer on medium speed,
until smooth and creamy (approx 2 minutes). set aside.
make batter - prepare cake mix as described on box
using the water, oil and eggs.
fill each muffing cup about 2/3 full with batter.
drop unwrapped kisses into each cupcake.
then drop about 2 tbsps of cream cheese filling
into the center of the batter, covering the chocolate.
bake in center of oven 22 - 25 minutes
or until toothpick inserted in center comes out clean.
cool 5 minutes, remove from pan. place on a wire rack,
cool completely. store covered in refrigerator.
garnish after refrigeration with powdered sugar if desired.
bake for the lowest time possible or until you start to smell the cupcakes. remove from oven but let cool on the pan, for atleast 10 minutes. the cupcakes will continue to cook in the tins.