Milk Chocolate Cupcakes with Dark Chocolate Icing
- Level: Easy
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 447
- Total Fat
- 27
- Saturated Fat
- 10
- Carbohydrates
- 53
- Dietary Fiber
- 3
- Sugar
- 35
- Protein
- 6
- Cholesterol
- 57
- Sodium
- 393
- Total: 32 min
- Prep: 20 min
- Cook: 12 min
Ingredients
3 eggs
1 (18 1/4-ounce) box milk chocolate cake mix
1/3 cup canola or vegetable oil
1 1/4 cups chocolate milk
1 (12-ounce) bag semisweet chocolate chips, divided
1/2 cup heavy cream
Small silver dragees, for decorating
Directions
- Heat the oven to 350 degrees F. Line 2 (12 cup) cupcake tins with silver foil paper liners.
- In a large mixing bowl, combine the eggs, cake mix, oil, and chocolate milk. Beat on medium speed for 2 minutes, scraping down the bowl to be sure the batter is well incorporated.
- In a microwave, melt 1/2 cup of the semisweet chocolate at 10 second intervals. Add 1 cup batter to the melted chocolate and stir well to combine. Place into a plastic releasable bag and cut off the corner. Take a small ice cream scoop and fill each cup with 1 scoop of cake batter, about one-quarter of the way up the cupcake paper. Pipe about 1 tablespoon batter with melted chocolate in each batter-filled cup. Top each with another scoop of the remaining cake batter.
- Bake until a toothpick inserted in the center comes out clean, about 12 minutes. Remove from the oven and cool completely on a wire cooling rack.
- To make the icing, heat the cream in a saucepan over low heat to a simmer. Remove from the heat and stir in the remaining chocolate chips until completely combined. While still slightly warm, dip the tops of the cupcakes in the chocolate icing. Place on a wire cooling rack, sprinkle with dragees, and allow the icing to set.