Stuffed Chocolate Cloud Cupcakes - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 350\u00b0F.
In a medium mixing bowl, stir together cake mix, water, oil and eggs. Beat until well combined.
Using a regular-sized muffin pan (12 cups), place cupcake liners in each cup. Spoon batter neatly into each liner until 2/3 full.
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.
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.
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.
Refrigerate until ready to serve.