| 1 | box Betty Crocker® SuperMoist® devil's food cake mix |
| Water, vegetable oil and eggs called for on cake mix box |
| 1 1/2 | containers (12 oz each) Betty Crocker® Whipped fluffy white frosting |
| 1/2 | cup miniature semisweet chocolate chips |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes. |
| 2. | Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
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| 3. | Sprinkle chocolate chips on top of each cupcake. Store loosely covered. |
| Follow High Altitude directions on box for cupcakes. |
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| Instead of sprinkling with chocolate chips, drizzle with melted chocolate. In small microwavable bowl, microwave 1/4 cup miniature semisweet chocolate chips and 1/2 teaspoon shortening uncovered on High just until mixture can be stirred smooth. Place in small food-storage plastic bag; cut off small corner of bag. Drizzle over frosted cupcakes. |
Nutrition Information:
250 ( 110); 12g ( 3 1/2g, 1 1/2g); 25mg; 200mg; 33g ( 0g, 24g); 2g 0%; 0%; 0%; 6% 1/2 ; 1 1/2 ; 0 ; 2 1/2 2