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Stuffed Chocolate Cloud Cupcakes

By MarthaStewartWanabe

Added April 20, 2012 | Recipe #478252

Categories: Cupcake Cakes Dessert

Photo by MarthaStewartWanabe

1/1 Photo of Stuffed Chocolate Cloud Cupcakes

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Total Time:

Prep Time:

Cook Time:

28 mins

10 mins

18 mins

MarthaStewartWanabe's Note:

These cupcakes are light, fluffy, refreshingly cool and have just the right amount of chocolate. This recipe uses a cake mix, prepared chocolate frosting and chocolate Cool Whip, but no one needs to know you took a few short-cuts. These little cuties are stuffed and frosted with a smooth combination of chocolate frosting and Cool Whip, resulting in a light chocolate frosting that doesn't taste cloyingly sweet or store-bought. Garnish with a fresh strawberry or raspberry and a few mint leaves to add a touch of elegance. I truly hope you enjoy these little chocolate goodies. My 3-year-old daughter and I certainly do!

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Ingredients:

Yield:

cupcakes

Units: US | Metric

1 (18 ounce) box chocolate cake mix (Pillsbury Moist Supreme Chocolate)
1 1/4 cups water
1/2 cup vegetable oil
3 eggs, large
1 (16 ounce) jar chocolate frosting (Pillsbury Creamy Supreme Chocolate Fudge)
1 (8 ounce) container chocolate Cool Whip (Cool Whip Season's Delight Chocolate)
1 quart strawberry, fanned (optional garnish)
1 pint raspberries (optional garnish)
fresh mint leaves (optional garnish)

Directions:

1

Preheat oven to 350°F.
2

In a medium mixing bowl, stir together cake mix, water, oil and eggs. Beat until well combined.
3

Using a regular-sized muffin pan (12 cups), place cupcake liners in each cup. Spoon batter neatly into each liner until 2/3 full.
4

Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Remove cupcakes from the pan to a wire rack and allow to cool completely.
5

While waiting for the cupcakes to cool, make the frosting. In a medium mixing bowl, place frosting and Cool Whip. Beat at medium-high speed until smooth and completely incorporated. Refrigerate until ready to frost cupcakes.
6

With a apple corer or small serrated knife (or tool of your preference), gently hollow out the center of each cupcake (make a 1-inch diameter hole in each). Spoon or pipe frosting into the holes. Then frost the tops of each cupcake.
7

Refrigerate until ready to serve.