yummy

I've made this recipe a couple times now, and get rave reviews. The next time I make it, I think I'm going to find a devil's food cake recipe from scratch. It's great the way it is, but I think it could be better that way. Also, I learned on this go-round..., don't refrigerate the chocolate for more than an hour. It gets a little too heavy and sinks to the bottom of the cupcake (instead of staying in the middle). Any Whoo....enjoy!

Molten Chocolate Cupcakes (by Betty Crocker)
Prep: 30 min. Start to Finish: 2 hrs. Yield 18 cupcakes
1/2 c whipping cream
1 c semisweet chocolate chips (6 oz)
1 box devil's food cake mix
1 c water
1/3 c vegetable oil
3 eggs
1 container chocolate frosting (i just made some from scratch)

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 deg. F (325 for dark or nonstick pans). Spray 18 lg. muffin cups, 2 3/4 x 1 1/4 in, with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds; beat on med. 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 min. or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on cooking parchment paper. Cool 10 minutes. Frost with choc. frosting. Just before serving, dust with powdered sugar; garnish with strawberry slices. Serve warm.

Just for the record, I love watching these babies bake. I think it's so FUN to watch the chocolate sink into the cupcake. I know, I know, simple minds...simple pleasures. I've come to terms :) enjoy!