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Categories:Viewed: 55 - Published at: 6 years ago
Ingredients
- 1 (15 1/4-16 1/2 ounce) package chocolate cake mix
- water, vegetable oil and egg amounts stated on cake mix package
- 1 cup butter, at room temperature
- 12 cup sifted NESTLE TOLL HOUSE Baking Cocoa
- 4 cups sifted powdered sugar
- 2 teaspoons vanilla extract
- 4 -6 tablespoons milk, divided
- 1 cup NESTLE TOLL HOUSE DelightFulls Mint Filled Morsels, coarsely chopped, divided
Method
- PREHEAT oven as directed for cupcakes.
- Paper-line 24 muffin cups.
- PREPARE cake batter according to package directions.
- Spoon into prepared muffins cups.
- Bake as directed or until wooden pick inserted in cupcakes comes out clean.
- Cool in pans for 5 minutes; remove to wire racks to cool completely.
- BEAT butter and cocoa in large mixer bowl until creamy.
- Add powdered sugar and vanilla extract; beat on low until combined.
- Slowly beat in 4 tablespoons milk until creamy, adding additional tablespoons of milk if needed.
- Remove 1 cup of frosting to small bowl.
- Stir in 1/2 cup chopped DelightFulls morsels.
- Spoon filling mixture into pastry bag fitted with large pastry tip or into food storage bag with 1/2-inch snipped from corner of bag.
- CUT a 1-inch circle 1-inch deep with sharp knife from each cupcake.
- Carefully remove cake pieces and save for another use such as crumbling over ice cream.
- Pipe filling mixture into each cupcake.
- Filling should be level with top of cupcake.
- FROST cupcakes with remaining frosting in bowl.
- Sprinkle cupcakes with remaining 1/2 cup chopped DelightFulls morsels.
