- 3 eggs, divided
- 2 (3 ounce) packages cream cheese, softened
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 1 (18.25 ounce) package Pillsbury® Chocolate Cake
- 1 1/3 cups water
- Chocolate Frosting:
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 1 cup semi-sweet chocolate chips
- dash salt
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- Suggested Decorations: colored sugar, small multicolored decorative candies, crushed cookies
- Preheat oven to 375 degrees F. Line 36 muffin tins with paper baking cups. Separate 1 egg yolk from white.
- In large bowl, beat cream cheese until fluffy. Gradually beat in 1/3 cup of sweetened condensed milk and egg yolk. Set aside.
- In large bowl, combine cake mix, remaining sweetened condensed milk, water, 2 eggs and egg white. With mixer, beat on low speed until moistened; beat on high speed for 2 minutes.
- Divide batter among prepared muffin tins, filling each 2/3 full. Add a rounded teaspoonful of cream cheese mixture to center of each muffin tin.
- Bake 18 minutes or until tops spring back when lightly touched. (Filling will sink during baking). Cool on wire rack.
- Frost cupcakes with chocolate frosting (about 2 tablespoons). Decorate one at a time (do not wait until end to decorate, as top of frosting sets quickly). Store leftovers at room temperature.
- Chocolate Frosting: In heavy medium-sized saucepan, combine sweetened condensed milk, chocolate chips and salt. Cook and stir over medium heat until chips melt; cook and stir 3 minutes more. Remove from heat; cool 15 minutes. With mixer, beat in confectioners sugar and 1 teaspoon vanilla extract until light and fluffy.