Cherry Chocolate Chip Cupcakes
By: Rosanna
Cherry Chip cake mix with ingredients for mix
Mix cake mix according to package directions in a bowl with an electric mixer. Fill 20 paper lined (sprayed with Flour Pam Spray to prevent sticking) muffin tins with batter (about ¾ up the tin). Bake 22 minutes at 350 degrees.
Cool cupcakes completely on a wire rack.
Frosting:
1 (8oz) cream cheese, softened
16oz (2 cups) powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla
Using an electric mixer combine frosting ingredients in large bowl and mix until smooth. Fill large Ziploc bag with frosting. Cut tip of Ziploc bag, and pipe frosting over cupcakes in a swirl motion. Top each frosted cupcake with mini semisweet chocolate chips! Store covered in a tight container in refrigerator for up to 5 days.
Makes 20 cupcakes
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