|Serving Size 1/12 package mix and filling|
|Servings Per Container 12|
|Amount Per Serving|
|Calories 130||Calories from Fat 20|
|% Daily Value*|
|Total Fat 2.5g||4%|
|Saturated Fat 1.5g||8%|
|Trans Fat 0g|
|Total Carbohydrate 25g||8%|
Milk Chocolate Flavored Filling (Sweetened Condensed Skim Milk [Skim Milk, Sugar, Corn Syrup], Sugar, Water, Dextrose, Hydrogenated Palm Kernel Oil, Cocoa processed with Alkali, Butter [Cream, Salt], Modified Potato Starch, Artificial Flavor, Cocoa, Cellulose Gel, Hydrogenated Cottonseed Oil, Salt, Color added, DATEM, Natural Flavor, Potassium Sorbate [preservative], Xanthan Gum, Baking Soda), Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Cocoa Processed with Alkali, Corn Syrup, Modified Corn Starch, Partially Hydrogenated Soybean and/or Cottonseed Oil. Contains 2% or less of: Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Corn Starch, Locust Bean Gum, Propylene Glycol Mono and Diesters of Fatty Acids, Salt, Nonfat Milk, Distilled Monoglycerides, Calcium Acetate, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Xanthan Gum, Cellulose Gum, Dextrose, Artificial Flavor.
You will need: 3/4 cup water; 1/3 cup vegetable oil; 2 eggs; 12 paper baking cups. 1. Heat oven to 350F (or 325F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups. 2. Beat Cupcake Mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 3. Fill each cup 1/3 full with batter (about 1 rounded tablespoon each), covering bottom completely. Reserve remaining batter. Squeeze Chocolate filling pouch 20 times. Cut off corner of pouch at cut line. Squeeze small amount of filling into center of each cup, using all filling. (Filling should not touch sides of cups.) Spoon reserved batter over filling in each cup (about 3 tablespoons each), covering filling completely. 4. Bake 24 to 29 minutes or until surface appears dry. Caution: Filling is hot. Cool 20 minutes and carefully remove from pan. Cool completely before storing. High Altitude (3500-6500 ft): Bake 23-28 min.