Prep Time: 30 mins | Total Time: 2 hrs | Yield: 24 Servings
If you want the best cupcakes, then you have got to give this recipe a try! Feel free to tweak it a bit to your liking. Enjoy!
3/4 c whipping cream
1 1/2 c semisweet chocolate chips
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
1 1/4 c water
1/2 c vegetable oil
1 container Betty Crocker™ Rich & Creamy chocolate frosting
Step 1: Place a saucepan on the stove and turn the heat to medium-high.
Step 2: Add the whipping cream and heat until just hot.
Step 3: Add the chocolate chips and stir until well mixed.
Step 4: Remove from the heat and place the mixture inside the fridge for about an hour. Make sure to stir from time to time.
Step 5: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 6: Apply cooking spray and sprinkle flour 24 large muffin cups.
Step 7: Add the cake mix, water, pudding mix, eggs, and oil into a large mixing bowl. Beat until well combined.
Step 8: Fill each muffin cup about 1/4 cup of the batter.
Step 9: Top each cup with 1 tablespoon of the chocolate mixture.
Step 10: Place them inside the preheated oven and bake for 20 minutes or until done.
Step 11: Remove from the oven and allow the cupcakes to cool for at least a minute.
Step 12: Remove them from the pan onto parchment paper. Allow them to cool completely.
Step 13: Frost each cupcake with the chocolate mixture, then sprinkle sugar on top followed by strawberry slices.
Step 14: Serve and enjoy!
Calories 290 | Calories from Fat 130 | Total Fat 15g 23% | Saturated Fat 6g 29% | Trans Fat 1g | Cholesterol 45mg 15% | Sodium 280mg 11% | Potassium 160mg 4% | Total Carbohydrate 37g 12% | Dietary Fiber 1g 5% | Sugars 26g | Protein 2g | Vitamin A 4% | Vitamin C 2% | Calcium 4% | Iron 8%
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