Molten chocolate cupcake

Cooking Time: 

15 - 20 minutes

Serves: 

Makes 18 cupcakes

Preparation Time: 

1 hour 15 minutes

Ingredients: 

500g box Betty Crocker Devils Food Cake
Mix 100ml whipping cream
100g dark plain chocolate
70ml vegetable oil
250ml water
3 medium eggs
450g Betty Crocker Rich and Creamy Chocolate Fudge Icing Icing sugar

Instructions: 

Put the cream into a small pan, and heat gently to simmering point. Remove from the heat and break the chocolate into the pan. When the chocolate has melted, stir until smooth. Cool then refrigerate for about 1 hour, stirring occasionally until the mixture is thick. Next heat the oven to 180°C, fan oven 160°C or Gas Mark 4. Place muffin paper cases into one or two muffin tins. In a large bowl beat the cake mix with the oil, eggs and 250ml water on low speed for 30 seconds, then on medium speed for 2 minutes. Spoon the cake mixture into the paper cases to fill by two thirds. Then add a rounded teaspoon of the cold chocolate mixture to the middle of each cupcake. Finally bake 15-20 minutes or until the top springs back when lightly touched. Remove from the oven and leave in the tin for 2 minutes before transferring to a rack to cool. Spread with icing and just before serving, dust with a little icing sugar. Serve with a few halved strawberries.