Ingredients:

1 box Duff’s Chocolate Dessert Mix
¾ cup whipping cream
1 ½ cups semisweet chocolate chips
1 box (4 serving size) instant chocolate pudding mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 container chocolate frosting
Powdered sugar
Sliced strawberries

Prep 1 hour, 15 min,  Bake 23 mins
Yield:  16-20

Directions:

1. In a 1-quart saucepan, heat whipping cream over medium-high heat until hot, but not boiling.  Stir in chocolate chips until melted and mixture is smooth.  Refrigerate about 1 hour, stirring occasionally, until thick.

2. Heat oven to 350°F.  Grease and flour 24-30 muffin cups or line with paper baking cups.  In a large bowl, beat cake mix, pudding mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly.

3. Place ¼ cup batter in each muffin cup, making a small well in the center of each cup.  Spoon 1 tablespoon cold chocolate mixture on top of the batter in center of each cup.

4. Bake 20-23 minutes or until top springs back when lightly touched.  Cool 1 minute.  Carefully remove from pan; place on cooking parchment paper.  Cool 10 minutes.

5. Frost with chocolate frosting.  Just before serving, sprinkle with powdered sugar.  Garnish with strawberry slices.