So, Carol gave me
this awesome Betty Crocker recipe book and this is one of our FAVS!Molten Chocolate Cupcakes
Start to Finish:2 hr
Makes:18 mini cakes
1/2 cup whipping cream
1 cup semisweet chocolate chips
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container Betty Crocker® Rich & Creamy chocolate frosting
Powdered sugar
Sliced strawberries
1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
2. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray with baking spray with flour 18 (2 3/4x1 1/4-inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
3. Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.
I don't think I need to say anything more than, YUM!
3 comments:
Sorry about the uglyness of this post, I struggled with the photo
YUMMY!! I'm so excited to try them! These sound better than Chilis!!!
Hey Angie - you are a master at desserts! Thanks for posting. And may I put in a special request for you to post your famous chocolate chip cookie recipe for all the recipe bloggers out there. We've seriously never tried a better cookie. Brandon's eyes roll to the back of his head they are so good!
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