A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.
1Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
2Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
3Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
- Instead of sprinkling with chocolate chips, drizzle with melted chocolate. In small microwavable bowl, microwave 1/4 cup miniature semisweet chocolate chips and 1/2 teaspoon shortening uncovered on High just until mixture can be stirred smooth. Place in small food-storage plastic bag; cut off small corner of bag. Drizzle over frosted cupcakes.