1 box Betty Crocker SuperMoist french vanilla cake mix
1 c. water
1/3 c. butter, softened
3 eggs
1 c. prepared vanilla frosting
1 c. semisweet chocolate chips (6 oz.)
3/4 c. whipping cream
Heat oven to 350 F. Generously grease 48 mini muffin cups with shortening or cooking spray. Lightly flour.
In large bowl, stir together cake mix, water, butter, and eggs until smooth. Divide batter evenly among muffin cups.
Bake 8-10 minutes or until tops of cupcakes spring back when lightly touched in center. Cool completely, at least 15 minutes. Remove cupcakes from pans to cooling racks.
Using sharp knife, cut top off each cupcake and reserve. Spoon 1 Tbsp. pudding onto center of each cupcake bottom. Cover with cupcake tops.
In small microwaveable bowl, microwave chocolate chips and whipping cream uncovered on high for 30-60 seconds or until chips can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until set and then store in refrigerator.
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