Be still my beating heart. There’s a new cupcake in town!
3/4 cup whipping cream
1.5 cups semisweet chocolate chips
1 box Betty Crocker SuperMoist Devil’s Food Cake Mix
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
1.25 cups water
1/3 cup vegetable oil
1 container Betty Crocker Rich & Creamy chocolate frosting
In 1-quart saucepan, heat whipping cream over medium-high heat until hot, but no boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about one-hour; stirring occasionally until thick.
Heat over to 350 degrees
Grease and flour 24 large muffin cups (or use cupcake papers)
In large bowl, beat cake mix, pudding mix, water, oil and eggs with electric mixer on low speed 30-seconds, then on medium spreed 2 minutes; scraping bowl constantly.
Place 1/4 cup batter in each muffin cup.
Spoon 1 Tablespoon cold chocolate mixture on top of batter in center of each cup.
Bake 20-23 minutes or until top springs back when lightly touched. Cool 1 minute.
Carefully remove from pan; place on cooking parchment paper.
Frost with chocolate frosting.
Just before serving, sprinkle with powdered sugar.
Garnish with strawberry slices.
Store, loosely covered.