Prep Time: 35 Minutes • Start to Finish: 1 Hour 50 Minutes • Makes 24 cupcakes
1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, the water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Divide batter evenly among muffin cups.
2 Bake as directed on box for 24 cupcakes. Cool 10 minutes. Remove from pans; place on cooling racks. Immediately prick holes in tops of cupcakes with toothpick. Brush about ½ teaspoon liqueur over each cupcake. Cool completely, about 30 minutes.
3 In heavy 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling; remove from heat. Stir in ½ cup chocolate chips until melted. Let stand 10 minutes. Dip tops of cupcakes in ganache. Top with miniature chocolate chips, grated orange peel or ground hazelnuts, if desired. Store loosely covered.
1 Cupcake: Calories 180; Total Fat 10g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 30mg; Sodium 170mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices: 1
Tip If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.