You may also like
Categories:Viewed: 60 - Published at: 3 years ago
Ingredients
- 1 pkg. (2-layer size) cherry chip cake mix
- 3/4 cup whipping cream
- 6 squares BAKER'S Semi-Sweet Chocolate, chopped
- 1/4 cup multi-colored sprinkles
- 24 chocolate creme-filled rolled wafers
Method
- Prepare cake batter and bake as directed on package for 24 cupcakes.
- Cool in pans 10 min.
- Remove to wire racks; cool completely.
- Bring cream just to boil in small saucepan on low heat.
- Add chocolate; cook until melted, stirring constantly.
- Cool 10 min.
- Dip tops of cupcakes in chocolate glaze.
- Drizzle any remaining glaze over cupcakes; top with sprinkles.
- Refrigerate cupcakes 15 min.
- Insert cookie into side of each cupcake just before serving.
- Refrigerate leftovers.
