Chocolate Cupcake Presents

Prep Time: 45 minutes
Yield: 24 cupcakes

Ingredients:

BOWS
6 oz. white baking bar, cut into pieces
3 tbsps. light corn syrup
Edible glitter, if desired

CAKE
1 pkg. Pillsbury® Devils Food Cake
1-1/4 cups water
1/2 cup Crisco® Vegetable Oil
3 eggs

GLAZE
8 oz. semi-sweet chocolate, cut into pieces
1/4 cup butter

Preparation Directions:

1. Line cookie sheet with plastic wrap. Place white baking bar in medium microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir; continue to microwave in 15-second increments until mixture can be stirred smooth. Stir in corn syrup. Spread mixture into 1/2-inch-thick layer on plastic-lined cookie sheet. Let stand at room temperature for 1 hour or until firm.

2. Meanwhile, heat oven to 350°F. Line 24 muffin cups with foil or paper baking cups. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Divide batter evenly into lined muffin cups.

3. Bake at 350°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove cupcakes from pan. Cool 20 minutes or until completely cooled.

4. In medium saucepan, heat semi-sweet chocolate and butter over low heat until chocolate has softened and butter is melted; mix well. Dip top of each cooled cupcake in glaze.

5. To decorate cupcakes, squeeze and knead white chocolate mixture with hands until workable. Roll mixture between sheets of waxed paper to about 1/8-inch thickness. Sprinkle with edible glitter; cover with sheet of waxed paper. With rolling pin, press glitter into surface of white chocolate mixture. With sharp knife or pizza cutter, cut mixture into 3/8 to 1/2-inch-wide strips to form ribbons; shape into bows. Top each cupcake with bow.

High Altitude: (Above 3500 Ft.)
See package for directions.