Chocolate Cupcakes with White Truffle Frosting

By brownbox

Ingredients

• Cupcakes
• 1 1
• box Betty Crocker® SuperMoist® devil's food cake mix
• Water, vegetable oil and eggs called for on cake mix box
• Frosting
• 1 1
• cup white vanilla baking chips
• 1 1
• container Betty Crocker® Rich & Creamy vanilla frosting

Preparation

Step 1

Directions
•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.
Expert Tips
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.

Serving Size: 1 Cupcake Calories240 ( Calories from Fat100), Total Fat11g (Saturated Fat4g, Trans Fat1g ), Cholesterol25mg Sodium220mg Total Carbohydrate33g (Dietary Fiber0g Sugars24g ), Protein2g ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium6%; Iron4%; Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.