RECIPES THAT WARM YOUR HEART, THAT TAKE YOU AWAY AND THAT GIVE YOU THE BEST OF BOTH WORLDS.If you happen to be a chocolate lover or you have a chocolate craving that just won't go away, then here is the answer to both--triple chocolate cupcakes that will satisfy your craving and make you the most popular person on the block. Anyone who likes chocolate will LOVE these chocolate cupcakes. I wouldn't say they are exactly healthy, but they will do their best to make you happy which is just as important if not more so, don't you think? Besides, they are beautiful to look at and, best of all, wonderful to eat as a special treat or as a reward for going without sugar all week long. I haven't found a single person yet who can resist eating one of these jumbo cupcakes and I'm willing to bet you won't either. They are, in a word, irresistible. Here's how you make them:
1. Start with a regular chocolate cake mix. It doesn't matter what kind you use, but the more chocolaty, the better. Make it according to package directions and add 1 package Instant Chocolate Pudding to the batter.
2. Use your extra large muffin pans and fill them half full with batter. You should have just enough for 12 cupcakes. It takes 20-25 minutes to bake them completely. They will look like this when they are done.
3. Now let them cool out of the pan for at least another 15-20 minutes. Next you will need to have one of these amazing little gizmos.
4. I don't know what they are called, but you can buy one for two or three dollars at Williams & Sonoma. They are for filling cupcakes (of course!) and they work like a charm.
5. Just put it on the top of each cupcake, push the plunger and pull out the center. Now you are ready to put in the filling. Here is how you make it:
6. Now put the filling into a plastic squeeze bottle. These you can buy at Wal-Mart for about fifty cents. Fill each cupcake as full as you possibly can. Try to get the filling clear down to the bottom of the cupcake.
7. Now it's time for the frosting. I used a chocolate ganache icing which is very easy to make.
8. Let them sit for a bit while the frosting sets up, then serve. Hooray for chocolate! Makes 12 large cupcakes or 22-24 smaller ones. Enjoy!
1. Start with a regular chocolate cake mix. It doesn't matter what kind you use, but the more chocolaty, the better. Make it according to package directions and add 1 package Instant Chocolate Pudding to the batter.
2. Use your extra large muffin pans and fill them half full with batter. You should have just enough for 12 cupcakes. It takes 20-25 minutes to bake them completely. They will look like this when they are done.
3. Now let them cool out of the pan for at least another 15-20 minutes. Next you will need to have one of these amazing little gizmos.
4. I don't know what they are called, but you can buy one for two or three dollars at Williams & Sonoma. They are for filling cupcakes (of course!) and they work like a charm. 
5. Just put it on the top of each cupcake, push the plunger and pull out the center. Now you are ready to put in the filling. Here is how you make it:Use 1 can of sweetened condensed milk and 2 C. semi-sweet chocolate chips, melted. Stir together and add 1 tsp. real vanilla. If it's too thick, thin it down a little with some milk or cream.
6. Now put the filling into a plastic squeeze bottle. These you can buy at Wal-Mart for about fifty cents. Fill each cupcake as full as you possibly can. Try to get the filling clear down to the bottom of the cupcake.
7. Now it's time for the frosting. I used a chocolate ganache icing which is very easy to make.Just melt 2 C. semi-sweet chocolate chips and add 1/2 C. heavy cream and 1 tsp. vanilla.
But you can make a regular powdered sugar frosting using cocoa, powdered sugar, milk and melted butter if that's what you prefer. Or you can buy frosting in a can and use that, which is a lot easier but just not quite as good.
8. Let them sit for a bit while the frosting sets up, then serve. Hooray for chocolate! Makes 12 large cupcakes or 22-24 smaller ones. Enjoy!
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