Dreamy Cream Filled Cupcakes Ingredients 1 (18.25 ounce) package Betty Crocker® SuperMoist® devil's food cake mix 1 1/3 cups water 1/2 cup vegetable oil 3 eggs 1 1/2 (12 ounce) containers Betty Crocker® Whipped fluffy white frosting 1/2 cup miniature semisweet chocolate chips Directions Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost the tops of cupcakes with remaining frosting. Sprinkle chocolate chips on top of each cupcake. Store loosely covered. Back