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Betty Crocker Cupcake Mix, Chocolate, with Creamy Vanilla Filling

Betty Crocker Cupcake Mix, Chocolate, with Creamy Vanilla Filling Image
Betty Crocker Cupcake Mix, Chocolate, with Creamy Vanilla Filling
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15.4 oz (436 g)

Naturally & artificially flavored. Makes 12 cupcakes. Includes cupcake mix, filling. Fun da-middles are easy and fun to make: the filling surprise is inside; less mess, less steps - no need to let cool to frost; perfect to pack in lunch boxes; specially designed filling bakes inside the cupcake. Tested & Betty Crocker Kitchens approved. Each Betty Crocker product promised delicious homemade taste every time. Bake life sweeter. Carbohydrate Choices: 2.

UPC/PLU: 16000419513 ?

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Dietary Considerations: Kosher

  1. Details
  2. Instructions
  3. Nutritional Information
  4. Dietary Considerations
  5. Product Alerts
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Dextrose, Water, Corn Syrup, Modified Corn Starch, Cocoa Processed with Alkali, Partially Hydrogenated Soybean and/or Cottonseed Oil, Palm Oil, Contains 2% or Less of: Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Corn Starch, Cellulose Gel, Salt, Locust Bean Gum, Propylene Glycol Mono and Diesters of Fatty Acids, Distilled Monoglycerides, Calcium Acetate, Color Added, Dicalcium Phosphate, Sodium Stearoyl Lactylate, Mono and Diglycerides, Xanthan Gum, Cellulose Gum, Natural and Artificial Flavor, DATEM, Guar Gum, Citric Acid, Sucralose, Aluminum Sulfate, Polysorbate 60, Freshness Preserved by Potassium Sorbate.
Do not eat raw cupcake batter. You will need: 2 eggs; 3/4 cup water; 1/3 cup of oil; 12 paper baking cups. 1 Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick pan). Place paper baking cups in 12 regular-size muffin cups. 2. Beat cupcake mix, oil and eggs on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 3. Fill each cup approximately 1/3 of the way full with batter (about 2 tablespoons), making sure batter completely covers bottom. Reserve remaining batter for a later step. Squeeze filling pouch 20 times. Cut off corner of pouch at cut line. Divide filling equally among the 12 cupcakes by squeezing a small amount in the center of each (use all filling). Make sure filling does not touch sides. Evenly distribute the reserved batter among the 12 cupcakes, making sure the filling is completely covered. 4. Bake for 24 to 29 minutes (If using dark or non-stick pan, bake an additional 2-4 minutes) or until surface of cupcake appears dry. Caution: Filling is hot. Cool 20 minutes then carefully remove from pan. Cool completely before storing. High Altitude (3500-6500 ft): No change.
Nutrition Facts
Serving size (in container): 0.083 pkg (12)
Calories
130
Calories from Fat
20
% Daily Value*
Total Fat
2.5g
3%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
10%
Total Carbohydrate
27g
9%
Dietary Fiber
less than 1g
3%
Sugars
16g
Protein
1g
Calcium
4%
Iron
4%
Folic Acid
2%
Riboflavin
2%
Thiamin
4%
* Percent Daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
Nutrition Facts as prepared
Calories
200
Calories from Fat
80
% Daily Value*
Total Fat
9g
14%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
240mg
10%
Total Carbohydrate
27g
9%
Dietary Fiber
less than 1g
3%
Protein
2g
Calcium
4%
Iron
4%
Folic Acid
4%
Riboflavin
4%
Thiamin
4%
* Percent Daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

Other Dietary Considerations:

  • Kosher
Contains wheat ingredients.