Chocolate Cupcakes with White Truffle Frosting

Simple and simply delicious! Cake mix and ready-to-spread frosting mixed with melted chips—what could be easier? MORE + LESS -

Ingredients

box Betty Crocker™ Super Moist™ devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

cup white vanilla baking chips

container Betty Crocker™ Rich & Creamy vanilla frosting

Hide Images

1

Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
2

In medium microwavable bowl, microwave baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring until melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.
3

If desired, tie ribbons around cupcakes for decoration. Store loosely covered.

To make Chocolate Truffle Frosting, use semisweet chocolate chips and Betty Crocker® Rich & Creamy chocolate frosting.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.