Chocolate, Chocolate Cupcakes
Prep: 10 minutes plus standing and cooling
Bake: 15 minutes • Serves: 24
1 cup Food Club Heavy Cream
Food Club Nonstick Cooking Spray
1 box (15.25 ounces) Food Club Dark Chocolate Cake Mix
3 Fresh Harvest Large Eggs
1/2 cup Food Club Vegetable Oil
1/4 (4-ounce) dark chocolate bar
1/4 (4-ounce) white chocolate bar
1. In large heatproof bowl, add 1 cup chocolate chips. In small saucepan, heat cream to a simmer over medium heat; pour over chocolate chips and let stand 2 minutes. Stir cream mixture until chocolate melts and mixture is smooth; let stand 2 hours or until completely cooled and thickened. Makes about 1-1/2 cups.
2. Preheat oven to 350°. Line 2 (12-cup) standard muffin pans with baking cups; spray cups with cooking spray.
3. Prepare cake mix with eggs, oil and water as label directs; stir in remaining 3/4 cup chocolate chips. Divide batter into prepared cups; bake 15 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool cupcakes 10 minutes in pan on wire rack; transfer cupcakes to wire rack and cool completely.
4. Spread cupcakes with frosting. Using vegetable peeler, shave chocolate bars to make chocolate curls; sprinkle over frosting.
Approximate nutritional values per serving (1 cupcake):
224 Calories, 15g Fat, 6g Saturated Fat, 35mg Cholesterol,
197mg Sodium, 22g Carbohydrates, 1g Fiber, 3g Protein
Frosting can also be piped onto the cupcakes with a star tip.