Chocolate Lovers Surprise Cupcakes

Cake Ingredients:

1 box Betty Crocker Super Moist Chocolate Fudge cake mix
1 1/3 C water
1/2 C vegetable oil
3 eggs
1 C semisweet chocolate chips

Preheat oven to 350 degrees.  Line two cupcake tins with paper liners. 

In a large stand mixing bowl, add all ingredients and beat until nice and fluffy, about 3 minutes.  Stir in the chocolate chips.  Use a ice cream scoop to fill cupcake liners 2/3 of the way full.  Bake for 18-20 minutes, or until toothpick comes out clean.  Remove from the oven and let cool in the pan for 5 minutes.  Remove to a wire rack to cool completely.

While the cupcakes are cooling, you can make the frosting.

Chocolate Frosting Ingredients:

4 T unsalted butter, softened
4 T butter flavored Crisco
1 tsp vanilla
3 C powdered sugar
7 tsp cocoa powder
1/4 C milk - give or take a little

In a large stand mixer bowl, add the butter and Crisco and beat until creamy, about 3 minutes.  Add the vanilla and beat to combine.  Sift the powdered sugar and cocoa powder into the creamed butter mixture.  Slowly add in the milk, a little at a time, until the right consistency.  I needed it to be thick so I could pipe the frosting onto the cupcakes.  You can make it thinner if you want to spread it on with a spatula or knife.

Pipe or spread the frosting onto the cupcakes and decorate.  I used multi colored Jimmies and a mini Hershey bar in the middle.  This is a great way to use up some of the Halloween chocolate in your house.  Enjoy!