Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light October 1998

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Recipe Summary

Yield:
2 dozen (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine cake mix, water, and eggs in a bowl, and beat at medium speed of a mixer 2 minutes.

  • Divide batter evenly among 24 muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans, and cool on a wire rack.

  • Split each cupcake in half horizontally using string or a serrated knife.

  • Combine chocolate chips, milk, and cocoa in the top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; stir in 2 cups powdered sugar and vanilla. Spread 2 teaspoons chocolate mixture over bottom half of each cupcake; top with top halves. Sift 2 tablespoons powdered sugar over tops of cupcakes.

Nutrition Facts

155 calories; calories from fat 17%; fat 2.9g; saturated fat 1.1g; mono fat 1g; poly fat 0.1g; protein 2.1g; carbohydrates 30.2g; cholesterol 27mg; iron 0.3mg; sodium 175mg; calcium 8mg.
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