Stuffed Chocolate Cloud Cupcakes

• 1 (18 ounce) box chocolate cake mix (Pillsbury Moist Supreme Chocolate)
• 1 1/4 cups water
• 1/2 cup vegetable oil
• 3 eggs, large
• 1 (16 ounce) jar chocolate frosting (Pillsbury Creamy Supreme Chocolate Fudge)
• 1 (8 ounce) container chocolate Cool Whip (Cool Whip Season's Delight Chocolate)
• 1 quart strawberry, fanned (optional garnish)
• 1 pint raspberries (optional garnish)
• fresh mint leaves (optional garnish)

1. Preheat oven to 350u0b0F.
2. In a medium mixing bowl, stir together cake mix, water, oil and eggs. Beat until well combined.
3. Using a regular-sized muffin pan (12 cups), place cupcake liners in each cup. Spoon batter neatly into each liner until 2/3 full.
4. Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Remove cupcakes from the pan to a wire rack and allow to cool completely.
5. While waiting for the cupcakes to cool, make the frosting. In a medium mixing bowl, place frosting and Cool Whip. Beat at medium-high speed until smooth and completely incorporated. Refrigerate until ready to frost cupcakes.
6. With a apple corer or small serrated knife (or tool of your preference), gently hollow out the center of each cupcake (make a 1-inch diameter hole in each). Spoon or pipe frosting into the holes. Then frost the tops of each cupcake.
7. Refrigerate until ready to serve.

chocolate cake, water, vegetable oil, eggs, chocolate frosting, chocolate, strawberry, raspberries, mint

Taken from www.food.com/recipe/stuffed-chocolate-cloud-cupcakes-478252 (may not work)