Chocolate Bliss Cupcakes

For all those who know how much I love chocolate bliss cake (its the bundt cake), this is exactly the same recipe except done cupcake style and without the raspberries. The recipe comes from Kraft and the inspiration to try cupcakes comes from Martha:)

Chocolate Bliss Cupcakes

1 pkg chocolate cake mix

1 box Jell-O chocolate instant pudding (4 serving size)

1 cup sour cream

4 eggs

1/2 cup veg. oil

1/2 cup water

3 cups thawed Cool Whip

1 pkg (8 squares) Baker's semi sweet baking chocolate I just use handfuls of chocolate chips because they melt faster.

Preheat oven to 325. Beat together cake mix, pudding, sour cream, eggs, oil, and water. Evenly divide between 24 cupcakes and bake for 22 minutes. Put handful of chocolate chips in microwave proof bowl and 1/2 cup Cool Whip and heat for 25 seconds. Stir. Add more chocolate chips and Cool Whip until it reaches the consistency of the frosting you like. Sometimes I keep it thick with chocolate curls on top. Other times I make it like a chocolate glaze. Either way this will be rich.

***If you make this the original way you use the same recipe but then lightly grease a bundt cake pan and bake at 350 degrees for 50 minutes. Cool for 10 minutes. Remove cake. Make the frosting so that you can drizzle it over the cake. Add an extra dollop of Cool Whip and serve with raspberries. Did I mention this is my favorite cake? Eric asked for it for Father's Day and Tyler asked for it for his birthday so happiness all around. Enjoy!