Chocolate Chip-Filled Chocolate Cupcake


  • 1 box of chocolate cake mix
  • 1 cup shredded carrots
  • 3/4 inch circular cookie cutter
  • 1 can chocolate fudge frosting


  • 4 ounces cream cheese, softened
  • 3 tablespoons butter, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon orange zest
  • 1 tablespoon vanilla extract
  • 1 10-ounce bag of mini semisweet chocolate chips


  1. Combine ingredients as instructed on box.
  2. Pour batter into lined muffin tins, filling each ¾ high. Bake at temperature indicated on box.
  3. Let cupcakes cool completely. Cut a hole in the top of each cupcake with cookie cutter or knife and save the part that is removed.
  4. Combine cream cheese, butter, powdered sugar, orange zest and vanilla extract in a bowl and mix until smooth. Fold the semisweet chocolate chips into the filling.
  5. Spoon filling into a pastry bag. If you don’t have one, squeeze the filling into one corner of a zip- lock bag and cut about ¼-inch off the corner.
  6. Fill the holes in the cupcakes with the cream cheese filling and replace the top.
  7. Frost cupcakes with chocolate fudge frosting.