1 box Betty Crocker Super Moist Chocolate Fudge cake mix
1 1/3 C water
1/2 C vegetable oil
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
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!