Cream-Filled Cupcakes

• 18 12 ounces betty crocker supermoist devil's food cake mix
• 1 (18 ounce) containerbetty crocker whipped fluffy white frosting
• 12 cup miniature semisweet chocolate chips

1. Heat oven to 350F (325F for dark or nonstick pan).
2. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs.
3. Cool 10 minutes;.
4. remove from pan to cooling rack.
5. Cool completely, about 30 minutes.
6. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag.
7. Cut about 1/4 inch off corner of bag.
8. Gently push cut corner of bag into center of cupcake.
9. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake.
10. Frost tops of cupcakes with remaining frosting.
11. Sprinkle chocolate chips on top of each cupcake.

cake mix, white frosting, chocolate chips

Taken from www.food.com/recipe/cream-filled-cupcakes-200091 (may not work)