mmmm….This is what happens when I have no apparent excuse to bake. I look in my giant baking cabinent. (Maybe one day I will show you) I look among my color coordinated sprinkles, which total over 50…hehe. Then, I get to my baking cups. Well, this was a beautiful epiphony for me. I found something precious in my baking cabinet……….


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1/2 of a devil’s food cake mix (prepared with all ingredients called for on the box.)
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1/2 cup of softened cream cheese
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1/4 cup granulated sugar
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1/4 cup strawberry jam
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about 30 hershey kisses
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Preheat oven to 350* F.
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Plop a bit of cake mix into a cup-cake paper lined cup-cake pan. (Fill about 2/3 full)
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Plop a teaspoon full of the cheesecake mixture ontop of the cake batter.
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Bake about 15-20 minutes, or until cheesecake is slightly set.
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Shove a hershey kiss upside down into the center of the warmed popper.
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Let cool, and enjoy!
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Store refrigerated in an airtight container.
Keep in mind that I made one cake mix, but two different desserts. So, if you would like to make a whole batch of just these, just double the recipe! That easy! (Doubled, the recipe will make about 5 dozen mini poppers)

So, here’s the exact recipe (remember, if you want to make a whole batch of these, you must double this recipe to make it easier for ya!)
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1/2 batch of prepared devil’s food cake mix
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7 ounces (1/2 can) of sweetened condensed milk
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1/2 cup of powdered sugar
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1/3 cup of creamy peanut butter
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melting chocolate (melted in a ziploc bag for the chocolate drizzle at the end!!)
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prepare the same as above popper recipe (steps 1-4)
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Let cool, then drizzle chocolate, and ENJOY!
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Store refrigerated in an airtight container.