Quadruple Chocolate Cupcakes

Makes 24 cupcakes

1 box chocolate cake mix
1 small jar Neutella (chocolate hazelnut spread located by the peanut butter in store) (optional)
1 recipe Chocolate Buttercream Frosting (see below)
3 squares melting chocolate for shavings on top (optional)



-Make cupcakes with chocolate cake mix according to package directions. Cool completely on wire rack after cooking.



-Using a butter knife, cut a small divit or hole out of the center of each cupcake. Place a dollop of Neutella in the center of each cupcake. The bigger the hole, the more Neutella you can place inside the cupcake. I suggest doing about a teaspoon or two full.



-Frost cupcakes generously with Chocolate Buttercream Frosting (see recipe below). You can use a piping bag and tip if you want to make it more fancy.



-Microwave melting chocolate in a microwave safe bowl. Heat chocolate until completly melted. Stir. Spread out in a thin layer on a small cookie sheet. Place in refridgerator until hardened. Using a metal spatula, scrape up chocolate until it curls or breaks off in small pieces. Place pieces immediately on top of frosting.



Chocolate Buttercream Frosting here

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted (I used cocoa)
• 1 teaspoon clear vanilla extract (I used regular vanilla extract)
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

Step 1

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 2

Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.


For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

Photo Source here