Milk Chocolate Cupcakes With Dark Chocolate Icing
1 (18.25 ounce) box milk chocolate cake mix
1/3 cup canola or vegetable oil
1¼ cups chocolate milk
1 (12 ounce) bag semi sweet chocolate chips (divided use)
1/2 cup heavy cream
Small silver dragées for decorating
Heat oven to 350 degrees. Line 2 - 12 cup cupcake tin with silver foil paper liners
In a large mixing bowl combine the eggs, cake mix, oil and chocolate milk. Beat on medium speed for 2 minutes scraping down the bowl to be sure batter is well incorporated.
In a microwave at 10 second intervals melt ½ cup of the semi sweet chocolate. Add 1 cup of batter to the melted chocolate and stir well to combine. Place into a plastic releasable bag and cut off the corner. Take a small ice cream scoop and fill each cup with 1 scoop of cake batter, about ¼ of the way up the cupcake paper. Pipe about 1 tablespoon batter with melted chocolate in each batter filled cup. Top each with another scoop of the remaining cake batter.
Bake 12 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, allow to cool 1 minute before removing and cooling completely on a wire cooling rack.
To make Icing: Heat cream in a saucepan over low heat to a simmer. Remove from heat and stir in remaining chocolate chips until completely combined. While still slightly warm dip the tops of cupcakes in the chocolate icing. Place on wire rack, sprinkle with dragées and allow icing to set.