Death By Chocolate Cupcakes

Ingredients

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

• 1-½ cup Milk
• 1 package Instant Chocolate Pudding Mix (3.4 Ounce Package)
• ½ boxes Devils Food Chocolate Cake Mix (16.25 Ounce Box)
• 4-½ Tablespoons Egg Whites
• ¾ cups Brewed Coffee At Room Temperature
• ¼ cups Plain Or Vanilla Flavored Yogurt
• 1 whole Chocolate Bar, Chopped (3 Oz Bar)
• 10 Tablespoons Chocolate Syrup
• 3 cups Whipped Cream, To Garnish

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 10 muffin cups with paper liners or grease them.

2. In a small bowl, whisk the instant pudding mix with 1 cup of the milk for 2 minutes until thickened, then refrigerate for 10 minutes.

3. In a large bowl, whisk the half box of cake mix with the remaining 1/2 cup milk, the brewed coffee, yogurt and egg whites until smooth.

4. Fold the chilled pudding into the batter, then spoon it into the liners, filling each about two-thirds full.

5. Bake 18 to 20 minutes, until a toothpick inserted in the center comes out clean and the tops spring back. The cupcakes must be fully set and cooked through.

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

7. Put the chopped chocolate in a heatproof bowl and microwave in 20-second bursts, stirring until smooth. Let it cool slightly.

8. Press a small well into the top of each cupcake and spoon in 1 tablespoon of chocolate syrup. Drizzle with a little of the melted chocolate.

9. Pipe or spoon the whipped cream on top, add a final drizzle of melted chocolate, and refrigerate until serving.