Chocolate Covered Berry Cupcakes Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ strawberry cake mix

Water, vegetable oil and eggs called for on cake mix box

1

bag (12 oz) semisweet chocolate chips (2 cups)

3/4

cup whipping cream

24

fresh small whole strawberries

Preparation

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.

In medium bowl, place chocolate chips. In 2-cup microwavable measuring cup, microwave whipping cream uncovered on High 1 minute or until hot; pour over chocolate chips and stir until smooth.

Set aside 1 cup chocolate mixture for dipping strawberries. Frost cupcakes with remaining chocolate mixture. Dip strawberries, one at a time, halfway into remaining chocolate mixture. Garnish each cupcake with dipped strawberry.

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