Betty Crocker’s Chocolate Cupcakes

Prep time:
15 min
Cook time:
20 min
Makes approx 12


500g box of Devil’s food cake mix
100ml whipping cream
100g/3½oz dark plain chocolate
70ml vegetable oil
3 medium eggs
450g rich and creamy chocolate fudge icing mix
Icing sugar

You’ll also need:

2 x 12 hole muffin tins


1. Put the cream into a small pan, and heat gently to simmering point. Remove from the heat and break the chocolate into the pan. When the chocolate has melted, stir until smooth. Cool then refrigerate about 1 hour, stirring occasionally until the mixture is thick.
2. Heat the oven to 180ºC/160ºCfan/350ºF/gas 4. Place muffin paper cases into 1 or two 12 hole muffin tins. In a large bowl beat the cake mix with the oil, eggs and 250ml water on low speed for 30 secs, then on medium speed for 2 mins.
3. Spoon the cake mixture into the paper cases to fill by two thirds. Add a rounded teaspoon of the cold chocolate mixture to the middle of each cupcake.
4. Bake for 15-20 mins or until the top springs back when lightly touched. Cool for 2 mins before transferring to a rack to cool. Spread with frosting and just before serving, dust with a little icing sugar.

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