Stuffed Chocolate Cloud Cupcakes

"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!"
photo by MarthaStewartWanabe photo by MarthaStewartWanabe
photo by MarthaStewartWanabe
Ready In:
16 cupcakes


  • 1 (18 ounce) box chocolate cake mix (Pillsbury Moist Supreme Chocolate)
  • 1 14 cups water
  • 12 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)


  • Preheat oven to 350°F.
  • In a medium mixing bowl, stir together cake mix, water, oil and eggs. Beat until well combined.
  • Using a regular-sized muffin pan (12 cups), place cupcake liners in each cup. Spoon batter neatly into each liner until 2/3 full.
  • 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.
  • 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.
  • 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.
  • Refrigerate until ready to serve.

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<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
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