Chocolate Surprise Cupcakes

Christmas Cupcake Murder

Preheat oven to 350 degrees F. rack in the middle position.

## Ingredients

* 4 large eggs
* 1/2 cup vegetable oil
* 1/2 cup heavy cream ***(whipping cream)***
* 8-ounce ***(by weight)*** tub of sour cream ***(I used Knudsen)***
* 1 Tablespoon chocolate syrup ***(I used Hershey's)***
* 1 box of chocolate cake mix, the kind that makes a 9-inch by 13-inch cake or a 2-layer cake ***(I used Pillsbury)***
* 5.1-ounce package of DRY instant  chocolate pudding and pie filling ***(I used Jell-O.)***
* 12-ounce ***(by weight)*** bag of chocolate mini chips ***(11-ounce package will do, too - I used Nestlé)***
* 1 box of chocolate-covered cherry candy ***(you will need 24 pieces)***

**Hannah's Note: Lisa discovered another kind of chocolate-covered cherry that also works well in these cupcakes. They're made by Dove, the people who make Dove Bars. Their chocolate-covered cherries don't have a sweet liquid around the cherry. Either variety will work well in these cupcakes.**

## Directions

1. Prepare your cupcake pans. You will need 2 twelve-cup pans lined with double cupcake papers.
2. Crack the eggs into the bowl of an electric mixer. Mix them up on LOW speed until they're a uniform color.
3. Pour in the half-cup of vegetable oil and mix it in with the eggs on LOW speed.
4. Add the half-cup of heavy cream. Mix it in at LOW speed.
5. Scoop out the container of sour cream and put it into a small bowl. Add the Tablespoon of chocolate syrup and stir it in.
6. Add the sour cream and chocolate syrup mixture to your mixer bowl. Mix that in on LOW speed.
7. When everything is well combined, open the box of DRY cake mix and sprinkle it on top of the liquid ingredients in the bowl of the mixer. Mix that in on LOW speed.
8. Open the package of DRY instant chocolate pudding and sprinkle in the contents. Mix it in on LOW speed.
9. Shut off the mixer, scrape down the sides of the bowl, remove it from the mixer, and set it on the counter.
10. Sprinkle the mini chocolate chips in your bowl and stir them in by hand with a rubber spatula.
11. Use a mixing spoon or a scooper to fill the cupcake papers ONLY HALF FULL.
12. Place one piece of chocolate-covered cherry candy in the center of each cupcake, pushing it down slightly with the tip of your impeccably clean finger.
13. Use the mixing spoon or scooper to add more cupcake batter until the chocolate-covered cherry candies are covered and the cupcake papers are three-quarters full with batter.
14. Bake your Chocolate Surprise Cupcakes at 350 degrees F. for 20 to 25 minutes, or until a cake tester, wooden skewer, or long toothpick inserted a half-inch from the center of the cupcake comes out clean.
15. Take your cupcakes out of the oven and set the cupcake pans on cold stovetop burners or wire racks.
16. DO NOT remove the cupcakes from the pans. If you remove them from the pans while they are too warm, they may lose their shape.
17. Let the cupcakes cool in the pans until they reach room temperature. Then remove them from the pans and refrigerate them for at least 30 minutes before you frost them. Frost them with ***Chocolate Cherry Frosting.***

Yield: 18 to 24 rich, chocolate cupcakes with a piece of chocolate-covered cherry candy hidden in the center.