Name: Bittersweet Chocolate Cupcakes
Cook time: 95 min
Total time: 95 min
Yield: 24 servings
Ingredients: 1 package devil’s food cake with pudding mix; 3 large eggs, lightly beaten; 1/4 cup vegetable oil; 3/4 cup water; 1 cup Borden Original Sour Cream; 3/4 cup prepared caramel sundae or dulce de leche sauce; Bittersweet Chocolate Frosting; 4 ounce good quality bittersweet chocolate, melted and cooled; 1 16 ounce package powdered sugar; 1/2 cup butter, softened; 4 tablespoon Borden Half & Half; 1 teaspoon vanilla extract

1

Preheat oven to 350 degrees. Line 24-muffin tins with paper liners. In a mixing bowl, blend the cake mix dry ingredients, eggs, oil, water, and sour cream.

2

Beat at low speed for one minute. Scrape down the sides of the mixer with a spatula. Beat an additional two minutes at medium speed, scraping again if needed so the batter is well blended.

3

Ladle the batter into the muffin liners, filling each about ⅔ full. Bake 18 to 23 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven.

4

Cool on a wire rack. For the optional center, gently cut a ¾-inch hole in the center of each cupcake using a narrow spoon or coring tool. Remove the center from each cupcake and reserve.

5

With a piping bag or squeeze bottle, fill each hole with caramel sundae or dulce de leche sauce and seal the hole with reserved cap of cake cut from the hole.

Bittersweet Chocolate Cupcakes

Instructions