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
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Steps
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.
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Nutrition Facts are not available for this recipe
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