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1
Preheat the oven to 350 F. Line two 12-cup standard muffin tins with 18 silver foil cupcake liners.
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2
In a large mixing bowl, combine the cake mix, chocolate milk, oil and eggs.
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3
Beat on medium speed for 2 minutes, scraping down the bowl to be sure the batter is well incorporated.
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4
In a microwave, melt 1/2 cup of the chocolate chips at 10-second intervals, about 1 minute total.
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5
Add 1 cup batter to the melted chocolate and stir well to combine (it may clump slightly but will smooth out).
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6
Place into a plastic resealable bag and cut off the corner.
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7
Take a small ice cream scoop and fill each cup with 1 scoop (about 1 tablespoon) of cake batter, about one-quarter of the way up the cupcake paper.
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8
Pipe about 1 tablespoon batter with melted chocolate in each batter-filled cup.
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9
Top each with another scoop (about 1 tablespoon) of the remaining cake batter.
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10
Bake until a toothpick inserted into the cakes comes out clean, about 15 minutes.
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11
Remove from the oven and cool completely on a wire cooling rack.
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12
To make the icing, heat the cream in a small saucepan over low heat to a simmer.
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13
Remove from the heat; stir in the remaining chocolate chips until combined.
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14
While the chocolate icing is still slightly warm, dip the tops of the cupcakes in the icing.
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15
Place on a wire cooling rack, sprinkle with dragees or top with a candied flower, if using, and allow the icing to set.
