Stuffed Chocolate Cloud Cupcakes

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• 1 (18 ounce) box chocolate cake mix (pillsbury moist supreme chocolate)
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 3 eggs, large
• 1 (16 ounce) jar chocolate frosting (pillsbury creamy supreme chocolate fudge)
• 1 (8 ounce) container chocolate cool whip (cool whip season's delight chocolate)
• 1 quart strawberry, fanned (optional garnish)
• 1 pint raspberries (optional garnish)
• fresh mint leaves (optional garnish)

Recipe

• 1 preheat oven to 350°f.
• 2 in a medium mixing bowl, stir together cake mix, water, oil and eggs. beat until well combined.
• 3 using a regular-sized muffin pan (12 cups), place cupcake liners in each cup. spoon batter neatly into each liner until 2/3 full.
• 4 bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. remove cupcakes from the pan to a wire rack and allow to cool completely.
• 5 while waiting for the cupcakes to cool, make the frosting. in a medium mixing bowl, place frosting and cool whip. beat at medium-high speed until smooth and completely incorporated. refrigerate until ready to frost cupcakes.
• 6 with a apple corer or small serrated knife (or tool of your preference), gently hollow out the center of each cupcake (make a 1-inch diameter hole in each). spoon or pipe frosting into the holes. then frost the tops of each cupcake.
• 7 refrigerate until ready to serve.