Ingredients
Equipment
Method
From Start to Finish:
- Preheat your oven to 350°F (175°C). Line your cupcake pans with cupcake liners. If you’re using a box mix, follow the instructions on the package to prepare the batter, or if you’re making them from scratch, prepare your chocolate cupcake batter as desired. Fill each cupcake liner about two-thirds full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- While the cupcakes are cooling, chop the 4 ounces of semi-sweet baking chocolate into small pieces. Place it in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the melted chocolate and mix until combined. Add the vanilla extract and mix again.
- Gently fold in the two tubs of Cool Whip into the chocolate mixture until fully incorporated. Be careful not to deflate the mixture; you want it to stay light and airy.
- Once your cupcakes are completely cooled, use a piping bag or a spoon to generously top each cupcake with the French silk filling.
- For an extra touch, shave or chop some additional semi-sweet chocolate to sprinkle over the tops of the cupcakes. Add a few pie crust chips on top for a delightful crunch and serve immediately, or chill in the refrigerator for an hour to set the frosting slightly.
Notes
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freeze assembled cupcakes for up to a month; wrap properly to maintain freshness.
- For a richer flavor, experiment with dark chocolate in the filling.