| 1/2 | cup whipping cream |
| 1 | cup semisweet chocolate chips |
| 1 | box Betty Crocker® SuperMoist® devil's food cake mix |
| 1 | cup water |
| 1/3 | cup vegetable oil |
| 3 | eggs |
| 1 | container Betty Crocker® Rich & Creamy chocolate frosting |
| Powdered sugar |
| Sliced strawberries |
| 1. | In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick. |
| 2. | Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray with baking spray with flour 18 large (2 3/4x1 1/4-inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup. |
| 3. | Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm. |
| Heat oven to 400°F. Increase water to 1 1/4 cups, decrease oil to 1/4 cup and add 2 tablespoons all-purpose flour to dry cake mix. Use paper baking cups in 24 muffin cups. Bake 15 to 18 minutes. |
|
| If you have only one 12-cup muffin pan, cover and refrigerate the rest of the batter while baking the first batch. Then bake the rest of the batter in the cooled muffin pan, adding 1 or 2 minutes to the bake time. |
Nutrition Information:
340 ( 150); 17g ( 6g, 2 1/2g); 45mg; 320mg; 43g ( 1g, 31g); 3g 2%; 0%; 4%; 10% 1 ; 2 ; 0 ; 3 3