Milk Chocolate Cupcakes with Dark Chocolate Icing

• One 18 1/4-ounce box milk chocolate cake mix
• 1 1/4 cups chocolate milk
• 1/3 cup canola or vegetable oil
• 3 eggs
• One 12-ounce bag semisweet chocolate chips
• 1/2 cup heavy cream
• Small silver edible dragees or candied violet flowers, for decorating, optional

1. Preheat the oven to 350 F. Line two 12-cup standard muffin tins with 18 silver foil cupcake liners.
2. In a large mixing bowl, combine the cake mix, chocolate milk, oil and eggs.
3. Beat on medium speed for 2 minutes, scraping down the bowl to be sure the batter is well incorporated.
4. In a microwave, melt 1/2 cup of the chocolate chips at 10-second intervals, about 1 minute total.
5. Add 1 cup batter to the melted chocolate and stir well to combine (it may clump slightly but will smooth out).
6. Place into a plastic resealable bag and cut off the corner.
7. Take a small ice cream scoop and fill each cup with 1 scoop (about 1 tablespoon) of cake batter, about one-quarter of the way up the cupcake paper.
8. Pipe about 1 tablespoon batter with melted chocolate in each batter-filled cup.
9. Top each with another scoop (about 1 tablespoon) of the remaining cake batter.
10. Bake until a toothpick inserted into the cakes comes out clean, about 15 minutes.
11. Remove from the oven and cool completely on a wire cooling rack.
12. To make the icing, heat the cream in a small saucepan over low heat to a simmer.
13. Remove from the heat; stir in the remaining chocolate chips until combined.
14. While the chocolate icing is still slightly warm, dip the tops of the cupcakes in the icing.
15. Place on a wire cooling rack, sprinkle with dragees or top with a candied flower, if using, and allow the icing to set.

milk chocolate cake, chocolate milk, vegetable oil, eggs, chocolate chips, heavy cream, flowers

Taken from www.foodnetwork.com/recipes/sandra-lee/milk-chocolate-cupcakes-with-dark-chocolate-icing-recipe.html (may not work)