Stuffed Chocolate Cloud Cupcakes

READY IN: 28mins


  • 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.