Mini chocolate cream cupcakes
6
Points®
Total time: 35 min • Prep: 10 min • Cook: 10 min • Serves: 15 • Difficulty: Easy
Top our light cake mix with aerosol whipped topping and mini chocolate chips to make these adorable mini cupcakes anytime. They're also great with regular whipped topping and butterscotch, peanut butter, or other types of chocolate chips.
Ingredients
Cooking spray
8 spray(s)
Unprepared vanilla cake mix
½ package(s)
Egg
3 large
Water
3 tbsp(s)
Vegetable oil
1 tbsp(s)
Chocolate aerosol whipped cream
1 cup(s)
Mini chocolate chips
3½ tbsp(s)
Instructions
1
Preheat oven to 350°F. Lightly coat 15 holes of a nonstick mini muffin pan with nonstick cooking spray (or use mini cupcake liners).
2
In a small bowl, whisk together cake mix, eggs, water, and oil until smooth. Evenly divide batter among prepared muffin holes. Bake until a toothpick inserted into the center of a cupcake comes out clean, 9 to 11 minutes; let cupcakes cool.
3
Divide whipped topping over cooled cupcakes; garnish with chocolate chips.
4
Serving size: 1 cupcake
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