1½ containers (12 oz each) Betty Crocker® Whipped fl uffy white frosting
½ cup miniature semisweet chocolate chips
Instructions
Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
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.
Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
Originally Submitted
10/2/2010
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You can add this Place about 2 teaspoons candies in each ice cream recipe to your own private DesktopCookbook.
