Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Genia's Molten Chocolate Cupcakes




Source of Recipe


Genia


Recipe Introduction


Warm chocolate cake with chocolate fudge filling


List of Ingredients




1 18.25-ounce box chocolate fudge or dark chocolate cake mix
1 1/3 cups water
½ cup vegetable oil
3 eggs
1 bottle Hershey hot fudge topping
8 scoops vanilla ice cream
Smucker's Magic Shell chocolate topping


Recipe



Make cake batter following directions on the box and pour ½ cup of batter into the greased cups of a large (Texas-size) muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Bake for 30 to 40 minutes, or until a toothpick stuck into the center of one cake comes out clean. Turn all of the cakes out of the pan and let them cool.
The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated sandwich knife works best for this. After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1½ -inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 ½ inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of the cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.
Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.
When you're ready to serve, heat one cake at a time in the microwave for about 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on the top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream, add a little whipped cream, and serve.