Moist, decadent cupcakes with a delicious chocolate middle! You only need one box of Triple Chocolate Decadent cake mix to make these fantastic cupcakes. Be sure to top with Duncan Hines Chocolate Amazing Glazes for a truly over-the-top chocolate dessert treat.
- Preheat Oven to 350° F. Place 14-16 liners in muffin cups. (Tip: Spray top of pan with cooking spray for cupcakes to release from pan easier.)
- Mix batter according to directions. Spoon batter into muffin tin, about 2/3rds of the way full. You will have enough batter for 14-16 cupcakes.
- Mix chocolate pouch as directed on box. Spoon a heaping teaspoon of chocolate on top of the batter. Do not mix into batter. Allow the chocolate to sit on the surface of the cupcake.
- Bake for 21-24 mins. Cupcakes will be golden brown and spring back when touched in center. Allow to cool completely before glazing or frosting.
Top with Duncan Hines Chocolate Amazing Glazes:
- Follow instructions on package to remove paper tab under cap, open cap, microwave and pour. For easy clean up, put cupcakes on a rack, which is sitting on top of a piece of foil, wax paper or parchment paper -- then pour the glaze over the cupcakes.
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Rating:
UniqueButterfly4eva1987 (1 discussion) on Nov 3, 2012 at 01:31 PM
I'm Making these cupcakes for my Birth Day ♥ With a Strawberry on Top
No Rating
sotang412 (2 discussions) on Apr 18, 2011 at 04:08 PM
i have a problem...... i wanted to make melted chocolate filled cupcakes but then i thought that the filling might get hard. does anyone anyone have any tips?????????
or do u think that the chocolate might get hard?
or do u think that the chocolate might get hard?
Comment by: CakeCups619 (1 discussion) on Nov 2, 2011 at 11:01 PM
regular chocolate will get hard, perhaps you could make a simply ganache. just use some heavy cream and bakers chocolate and one its melted down put it in the fridge until it firms into a creamy consistancy
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kmasten (2 discussions) on Feb 23, 2011 at 08:06 AM
These are great dipped in melted chocholate chips, 12oz pk of chips + 1-2 Tblsp. of shortening. Let cupcakes cool completely. Microwave chips and shortening on high for 20-30 seconds, stir, and place back in microwave if necessary, at 10-15 second intervals. Continue stirring and melting until desired consistancy, dip cupcakes upside down in chocholate, let stand until chocholate is set (you can refridgerate until set, if desired)
Comment by: aj.bogue (no discussions) on May 1, 2011 at 10:30 PM
HA! I love it! Thank you for the smile Lee!
