Cream-Filled Banana Cupcakes

Easy banana cupcakes with creamy, cheesecake and mini chocolate chip-filled centers.

Recipe Ingredients:

Cream Cheese Filling:
1 (8-ounce) package cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate

Cupcakes:
1 (18.25-ounce) package banana cake mix
3/4 cup finely chopped nuts
2 tablespoons granulated sugar

Cooking Directions:

1. For Cream Cheese Filling: Beat cream cheese, sugar and egg in small bowl until smooth. Stir in small chocolate chips. Set aside.
2. For Cupcakes: Preheat oven to 350°F (175°C).
3. Line muffin cups (2 1/2-inches in diameter) with paper bake cups.
4. Prepare cake batter according to package directions.
5. Fill muffin cups 1/2 full with batter.
6. Spoon about 1 teaspoonful Cream Cheese Filling into center of each cupcake.
7. Stir together nuts and sugar; sprinkle about 1 teaspoonful over top of each cupcake.
8. Bake 20 minutes or until wooden pick inserted in cake portion comes out clean.
9. Remove from pan to wire rack. Cool completely.

Makes about 3 dozen cupcakes.

Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.