A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.

Ingredients:

  • 1 box Betty Crocker™ SuperMoist™ devil's food cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Water, vegetable oil and eggs called for on cake mix box
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 1/2 containers Betty Crocker™ Whipped fluffy white frosting
  • 1/2 cup miniature semisweet chocolate chips

Instructions:

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  2. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
  3. Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

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