Ingredients
3/4 cup dark chocolate chips1/3 cup heavy whipping cream1 package white cake mix (regular size)1-1/4 cups water3 large egg whites1/3 cup canola oil1/2 teaspoon orange paste food coloringFROSTING:1/2 cup butter, softened3-3/4 cups confectioners’ sugar1 teaspoon vanilla extract1/4 teaspoon salt2 ounces unsweetened chocolate, melted4 to 5 tablespoons evaporated milkAssorted decorations: regular and Mega M&M’s, Laffy Taffy, Candy Corn, Mega Buttons, Oreo Cookies, sprinkles, pretzels, marshmallows and edible pens
Preparation
Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Cool to room temperature, stirring occasionally. Refrigerate, covered, until firm.
Preheat oven to 350°. Line 18 muffin cups with paper liners. In a large bowl, combine cake mix, water, egg whites, oil and food coloring; beat on low speed 30 seconds. Beat on medium 2 minutes.
Fill prepared cups three-fourths full. Top with 2 teaspoons chocolate mixture. Bake 18-22 minutes or until top springs back when lightly touched. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a small bowl, beat butter, confectioners’ sugar, vanilla and salt until smooth. Beat in melted chocolate and enough milk to reach desired consistency. Frost cupcakes. Decorate as desired.
