You can make box cupcakes, or make my favorite chocolate cupcake recipe (without the filling and frosting). Let them cool completely.

Melt chocolate in a large microwave safe bowl for 30 seconds, then stir, heat for 30 seconds again, then stir well, then heat on 10 second increments, stirring between each, until smooth. Let cool 5 minutes.

Beat cream cheese in a large bowl with a hand mixer until smooth. Add chocolate and mix until combined, then mix in vanilla. Fold in half of the Cool Whip (one 8 ounce container).

Cut a small cone shaped section out of the center of each cupcake. Fill with some of the chocolate filling. Slice the tip of the cone of cupcake you removed then replace the top and frost with a little more of the chocolate mixture.

Spread more Cool Whip on the top of each cupcake, like frosting. It’s pretty to do this with a pastry bag and a 1M tip. You can also use canned or fresh whipped cream instead.

Use a potato peeler to shave some additional baking chocolate all over the top of each cupcake.

Chill for at least one hour before serving to allow them to set. Store in the refrigerator for up to 3 days.

Note: if you’re using real whipped cream or Reddi-Whip for the top of the cupcakes, add it just before serving. Cool Whip can last longer without melting off the cupcakes or weeping.