4 oz package cream cheese
1/4 cup granulated sugar
any carrot cake or chocolate cake mix – (yields 18 cupcakes)
Start by mixing the cream cheese with an electric mixer until fluffy. Scrape the sides of the bowl, then mix in sugar with mixer until blended. Spoon mixture into a small bowl and refrigerate.
Follow the directions for your cake mix/recipe. Line cupcake surprise pan with paper liners. You do not need to grease the prong in the middle of each cup. Spoon batter into each cup until 1/3 full. Remove cream cheese filling from the refrigerator. Carefully spoon filling onto each prong. You can use how much or how little filling you want; I used about the size of a standard bouncy ball that you would find in a vending machine. Once each cup has filling, add batter to each cup, ensuring they’re about 2/3 or 3/4 full. Bake according to your recipe. Let the cupcakes cool for at least 15 minutes before tasting!
*To purchase a cupcake surprise pan look here: http://www.amazon.com/Chicago-Metallic-Non-Stick-Surprise-Cupcake/dp/B00570C0A6/ref=sr_1_2?ie=UTF8&qid=1371586062&sr=8-2&keywords=cupcake+surprise
**Check back for other varieties of surprise cupcakes, and feel free to share any ideas in the comments!