Chocolate Chunk Suprise Cupcakes

Chocolate Chunk Surprise Cupcakes for Kevin

I made this cupcakes, but first, I wanted to show you my new mixer!

It's red

Recipe from the book What's New Cupcake?

Ingredients:

• 1 box of Duncan Hines Devil's Food Cake cake mix

1 cup of buttermilk, 1/2 cup of vegetable oil, 4 eggs (instead of whatever the back of the box says)

• 2 cans of Ducan Hines chocolate frosting (Normal peope only need one. I just use a lot of frosting)


• 24 Dove caramel filled milk chocolate I'mnotsurewhatthey'recalleds (or whatever small caramel filled chocolates you prefer, book suggest mini 3 muskateers)

Tools:

• cute cupcake liners that were on sale at Michael's (definitely a must)


• Freezer weight ziplock bags (must be freezer if you decide to use bags)


• normal cupcake baking materials? (Pans, oven, etc.)

Baking Instructions:

1. Mix Devil's food cake mix with 1 cup of buttermilk, 1/2 cup of oil, and 4 eggs. Yea, that's right. I snuck in another shot of my mixer!


2. Pre-heat your oven to 350 degrees F. Line your pan with your super cute cupcake liners! I like to pre-heatafter I mix because I always spend so long mixing taht the ovens preheated and ready to go before the batter is near the pan!


3. Fill your cupcake liners 1/2 to 2/3 of the way. Normally, you woud fill them 2/3 of the way, but there may not be room for it in this recipe C: **I like to fill a ziplock bag with the cake mix to fill the liners. It was hard the first time but once I got the hang of it it made my life so much easier!


4. Now for the "surprise." Take your caramel filled chocolate and place it in the center of your cupcake. I don't suggest pushing it all the way in. I did this and I had dimples in the middle of my cupcakes, and some where more like holes than dimples...


5. Bake according to directions. You're done baking!

Frosting Instructions:

The frosting was really simple, and felt totally relieving after all the back breaking hours I spent frosting cupcakes in the past month.

1. Fill a ziplock baggy with icing. I prefer to do one can per bag, but that's just me. Cut 1/4 to 1/2 inch of an opening.


2. Just squeeze straight on it and see what shape you get! I did not frost to the edges.

And you're done! Here's what I got: