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| 1 | box Betty Crocker® SuperMoist® devil's food cake mix |
| Water, vegetable oil and eggs called for on cake mix box |
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| 1 | cup Betty Crocker® Whipped vanilla frosting (from 12-oz container) |
| 1/2 | cup marshmallow creme |
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| 1 | cup Betty Crocker® Whipped chocolate frosting (from 12-oz container) |
| 1/2 | cup semisweet chocolate chips |
| 2 | teaspoons corn syrup |
| 3 | tablespoons Betty Crocker® Whipped vanilla frosting (from 12-oz container) |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes. |
| 2. | With end of round handle of wooden spoon, make deep, 1/2-inch-wide indentation in center of each cupcake, not quite to the bottom (wiggle end of spoon in cupcake to make opening large enough). In small bowl, mix 1 cup vanilla frosting and the marshmallow creme. Spoon into small resealable food-storage plastic bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into each cupcake and squeeze bag to fill. |
| 3. | In small microwavable bowl, microwave chocolate frosting, chocolate chips and corn syrup uncovered on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until smooth. Dip top of each cupcake in frosting. Let stand until frosting is set. |
| 4. | Spoon 3 tablespoons vanilla frosting into small resealable food-storage plastic bag. Cut tiny tip off 1 bottom corner of bag. Pipe initials or a squiggle shape on each cupcake. |
| No change. |
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| If you have a melon baller, use it to make the indentations in the cupcakes. |
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| Dipping the cupcakes in frosting is easiest if there’s plenty of frosting, so you may have frosting left. Frost graham crackers with the rest of it for a later treat. |
Nutrition Information:
240 ( 100); 11g ( 3 1/2g, 1g); 25mg; 210mg; 32g ( 1g, 23g); 2g 0%; 0%; 0%; 6% 1 ; 1 ; 0 ; 2 2