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| 1 | box Betty Crocker® SuperMoist® chocolate fudge cake mix |
| Water, oil and eggs called for on cake mix box |
| 3/4 | cup miniature semisweet chocolate chips |
| 3 | tablespoons hazelnut or orange-flavored liqueur |
|
| 1/3 | cup whipping cream |
| 1/2 | cup miniature semisweet chocolate chips |
| 1. | Heat oven to 350°F for shiny metal pans (or 325°F. for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Prepare cake mix according to package directions. Stir in miniature chocolate chips. Divide batter evenly among muffin cups. |
| 2. | Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Immediately prick holes in tops of cupcakes with toothpick. Brush about 1/2 teaspoon liqueur over each cupcake. Cool completely, about 30 minutes. |
| 3. | In heavy 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand 10 minutes. Dip tops of cupcakes in ganache. Top with miniature chocolate chips, grate orange peel or ground hazelnut, if desired. |
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| No change. |
Nutrition Information:
190 ( 90); 10g ( 3 1/2g, 0g); 30mg; 180mg; 22g ( 1g, 15g); 2g 0%; 0%; 2%; 4% 1/2 ; 1 ; 0 ; 2 1 1/2