My husband requested a chocolate cupcake now that I’m all about the cupcake baking.  Since I can’t just make a chocolate cupcake, I found a recipe for Molten Chocolate Cupcakes.  Much better.

I guess I really wasn’t at my best when I decided to make these cupcakes.  I used the KitchenAid Mixer and forgot to lock the bowl in before I turned it on.  If that wasn’t bad enough, I hit high speed by accident. Oooops.

So try number 2 was better.  Had to start over since half of the batter covered the kitchen.  The recipe does say “serve warm”, and this is great advice because the next day they were good but, the insides are much better when it’s warm.

The recipe calls for shortening and flour instead of paper cups.  I’m not sure why but, I hate doing all that in muffin cups and I would say that my tip of the day is to use Pam with flour.  I think it even says “for baking” on the can.  It works great!

Molten Chocolate Cupcakes

Courtesy of Betty Crocker, Best cupcakes and cakes magazine March/April 2011

Cupcakes

• 1/2 cup whipping cream
• 1 cup semisweet chocolate chips (6 oz.)
• 1 box Betty Crocker SuperMoist devil’s food cake mix
• 1 cup water
• 1/3 vegetable oil
• 3 eggs

Frosting and Garnish

• 1 container (1 lb.) Betty Crocker Rich & Creamy chocolate frosting
• powdered sugar
• sliced fresh strawberries

1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling.  Stir in chocolate chips until melted and mixture is smooth.  Refrigerate about 1 hour, stirring occasionally, until thick.

2. Heat oven to 350 F (325 F for dark or non-stick pans). Grease 18 large muffin cups (2 3/4 x 1 1/4-inch) with shortening and lightly flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds.  Beat on medium speed 2 minutes.  Place 1/4 cup batter in each muffin cup. Spoon 1 Tablespoon cold chocolate mixture in center of each cup.  Bake 18-22 minutes or until top springs back when lightly touched.  Cool 1 minute.  Remove cupcakes from pan to parchment paper. Cool 10 minutes.  Frost with chocolate frosting. Sprinkle with powdered sugar. Garnish with strawberries.  Serve warm.