Surprise Graduation Cupcakes

 

1

box Betty Crocker® SuperMoist® devil's food cake mix

Water, vegetable oil and eggs as called for on cake mix box

24

milk chocolate candy drops or pieces, unwrapped

3

cups powdered sugar

1/3

cup butter or margarine, softened

2

oz. white baking bars, melted (from 6-oz package)

1

teaspoon vanilla

3

to 4 tablespoons milk

1/2

cup dark chocolate chips, melted

• 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 cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Press 1 milk chocolate drop in center of each muffin cup.
• 2 Bake and cool as directed on box for 24 cupcakes.
• 3 In medium bowl, beat powdered sugar, butter, melted baking bar and vanilla with electric mixer on low speed until blended. Gradually beat in milk until smooth and creamy. Frost cupcakes; pipe year with melted dark chocolate onto each cupcake. Store loosely covered.