Molten Chocolate Cupcakes

by Cassandra

Information

Ingredients

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

Directions

1.) In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling.

2.) Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.

3.) Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray with baking spray with flour 18 large (2 3/4x1 1/4-inch) muffin cups.

4.) 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.

5.) Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.

6.) 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.

7.) Frost with chocolate frosting. Just before serving, dust with powdered sugar.

8.) Garnish with strawberry slices. Serve warm.