My husband's aunt gave me this recipe. She actually called it a ding dong recipe, but I just couldn't resist putting those little white swirls on top! Next time I think I'll make them look like ding dongs... now where did I put that biscuit cutter???
1 box milk chocolate cake mix
1 box chocolate fudge intant pudding
1/3 cup sour cream
1 1/4 cups water
1 can whipped vanilla frosting
3 squares chocolate almond bark
1/2 cup white chocolate chips
3 tsp shortning, divided
Preheat oven to 350. Line standard size cupcake pans with liners.
Mix cake mix, pudding, eggs, sour cream and water with mixer on medium speed, about 3 min, until well combined. Spoon mixture into lined pans, filling about 2/3 full. Bake 18 - 20 minutes. Remove cupcakes from pan and place on cooling rack to cool completely.
Once cool, fill a pastry bag (or sandwich baggie) fitted with a small tip with whipped frosting. Puncture top of a cupcake with tip and squeeze a small amount of frosting, continue filling every one.
Next, in a small bowl melt the chocolate almond bark and two teaspoons of shorting for 60 seconds in the microwave. Stir until smooth. Dip each cupcake into the chocolate and place back on the cooling rack to harden.
Once the chocolate has hardened, place the white chocolate chips and last teaspoon of shorning in a small sandwich bag. Put bag in microwave for thirty seconds. Remove bag and kneed to combine. If it is not completely melted, continue microwaving at 10 second intervals. Once melted, snip the corner of the bag off and swirl designs on top of each cupcake.