1/2 cup whipping cream
1 cup semisweet chocolate chips
1 box Betty Crocker® SuperMoist® devil's food cake mix
1 cup water
1/3 cup vegetable oil
1 container Betty Crocker® Rich & Creamy chocolate frosting
1. In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
2. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour or spray with baking spray with flour 18 large (2 3/4x1 1/4-inch) muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
3. Bake 18 to 22 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, dust with powdered sugar. Garnish with strawberry slices. Serve warm.
High Altitude (3500-6500 ft): Heat oven to 400°F. Increase water to 1 1/4 cups, decrease oil to 1/4 cup and add 2 tablespoons all-purpose flour to dry cake mix. Use paper baking cups in 24 muffin cups. Bake 15 to 18 minutes.