Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cups in each of 21 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes. Cool in pans 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
Step
2
Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Pipe decorative swirl on tops of cupcakes with remaining frosting.
Step
3
Sprinkle chocolate chips on top of each cupcake. Store loosely covered at room temperature.
An ice cream scoop is a good tool to use for filling the cupcake pans with batter.
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.
Instead of sprinkling with chocolate chips, drizzle with melted chocolate. In small microwavable bowl, microwave 1/4 cup miniature semisweet chocolate chips and 1/2 teaspoon shortening uncovered on High just until mixture can be stirred smooth. Place in small food-storage plastic bag; cut off small corner of bag. Drizzle over frosted cupcakes.
