Molten chocolate mini cakes

Ingredients:

• 1/2 cup (125 mL) whipping cream
• 1 cup (250 mL) semisweet chocolate chips
• 1 pkg (510 g) cake mix
• 1 cup (250 mL) water
• 1/3 cup (75 mL) vegetable oil
• 3 eggs
• 1 tub (450 g) Chocolate Frosting
• icing sugar

Preparation:

             In 1-quart (1 L) 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.
           Heat oven to 350°F (180°C), (325°F (160°C) for dark or nonstick pans). Lightly grease or spray with non-stick cooking spray 18 large 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 (50 mL) batter in each muffin cup. Spoon 1 tablespoon (15 mL) cold chocolate mixture on top of batter in centre of each cup.
          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 icing sugar. Gar