-
1
Spray 40 (4-inch) muffin cups with cooking spray (or spray 20 muffin cups for trial recipe).
-
2
Place cake mix and 3-1/2 cups water (or 1-3/4 cups water for trial recipe) in 12-qt.
-
3
bowl of mixer fitted with paddle attachment (or in 6-qt.
-
4
bowl for trial recipe).
-
5
Beat on high speed 2 min., scraping bowl occasionally.
-
6
Add remaining 3-1/2 cups water (or 1-3/4 cups water for trial recipe).
-
7
Beat on low speed 2 min.
-
8
Use #8 scoop to portion batter into prepared muffin cups.
-
9
Bake in 300 degrees F-convection oven 20 to 25 min.
-
10
or until toothpick inserted in centers comes out clean.
-
11
Cool in pans on wire racks 15 min.
-
12
Meanwhile, mix melted chocolate and butter in large bowl until well blended.
-
13
Stir in 5-1/3 cups of the Variegate (or 2-2/3 cups for trial recipe).
-
14
Bring whipping cream just to simmer in saucepan.
-
15
Gradually add to chocolate mixture, beating with whisk until well blended.
-
16
Refrigerate 40 min.
-
17
or until mixture is thick enough to pipe, stirring occasionally.
-
18
Meanwhile, beat cream cheese, remaining 2/3 cup Variegate (or 1/3 cup for trial recipe) and sugar in large bowl with mixer until well blended; spoon into pastry bag fitted with round #3 tip.
-
19
Pipe about 1 Tbsp.
-
20
cream cheese mixture into each warm cupcake.
-
21
Spoon chilled chocolate mixture into another pastry bag fitted with fluted #6 tip; pipe about 1/3 cup onto each cupcake.
-
22
Keep refrigerated.
