Lemon Chocolate Cupcakes

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 box Duncan Hines® Triple Chocolate Cake Mix
• 1/3 cup water, for filling
• 1 cup water
• 3 large eggs
• 1/3 cup oil
• 1 cup jarred or homemade lemon curd
• 1 (16 ounce) container Duncan Hines® Home-Style Cream Cheese Frosting
• 1 lemon, juice and zest
• Yellow food coloring (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C) and line a cupcake pan with paper liners.

2. In a large bowl, beat the cake mix with the plain water, eggs and oil for about 2 minutes until smooth.

3. Divide the batter among the liners, filling each about two-thirds full. Bake 18 to 20 minutes, until a toothpick inserted in the center comes out clean.

4. Cool the cupcakes in the pan for 10 minutes, then move them to a rack to cool completely.

5. Whisk the lemon curd with the water set aside for the filling until smooth, then stir in the lemon zest.

6. Using a small knife, cut a shallow cone out of the top of each cupcake. Spoon in the lemon filling and replace the cut tops.

7. If using, stir yellow food coloring into the cream cheese frosting, adding a few drops of the lemon juice to loosen it if needed.

8. Spread or pipe the frosting over the cooled cupcakes and finish with a little extra lemon zest if you like.