This recipe is positively decadent, from the Best Recipes Ever by Pillsbury. Surprisingly low in calores, these cupcakes shouldn't "weigh" too heavily on anyone!
Photo by: nxtbook.com/...trecipesever_vol21no9
1Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake as directed on box for cupcakes, using water, oil and eggs. Bake in a 350-degree oven. Cool completely. With melon baller (or spoon), scoop out center of each cupcake, scooping almost to the bottom of the cupcake.
2In a large bowl, beat pudding mix, milk and vanilla with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened. Fold in whipped topping. Spoon into 1-qt. resealable food-storage plastic bag. Cut 3/8 inch tip of 1 bottom corner of bag. Insert tip of bag into top of each cupcake and squeeze bag to fill cupcake with pudding.
3In a medium bowl, place chocolae chips. In a 1-qt. saucepan, heat whipping cream just to boiling; pour over chocolate chips. Let stand 3 to 5 minutes until chocolate is melted and can be stirred smooth. Dip tops of cupcakes in chocolate mixture.