Homemade Chocolate Puff Cream Cakes

Creamy, chocolaty and delicious! My homemade Chocolate Puff Cream Cakes are to die for! Before being diagnosed with Celiac Disease, I used to love these desserts! Little would you think that they’re actually not very challenging to make, eat and enjoy!
 
Ingredients:
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• GF vanilla cake package + recommended baking ingredients 
• 1 cup dark chocolate chips
• Whipping cream
• White Sugar

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Any box of Gluten Free cake mix or cupcake mix (preferably vanilla). In the photograph, I used XO Baking Company.
 

1. Follow the instructions on the box. Bake as cupcakes in cupcake baking tin (not paper cups). Remember to grease tin adequately.
2. When baking is complete, and cupcakes are a nice golden colour, allow to cool. 
3. Melt 1 cup of chocolate chips in a double boiler on stove or in microwave. Add a couple teaspoons of hot water to get the chocolate to be easy to smooth onto the cupcakes (not too liquid though). Use your discretion.
4. When cupcakes are cool turn them upside down and cut them in half. 
5. Take the smaller halves, and turn them upside down on the tray lined with parchment paper. Smooth dark melted chocolate onto the outside of these halves and place the tray into the fridge so that the chocolate sets and hardens.
6. Set aside the remaining bigger halves, with the cut side facing upwards. 
7. Take carton of fresh whipping cream and add 2 tablespoons of sugar. Whip until firm peaks form.
8. Add a 1-2 heaped spoons of cream on the bottom half of each cupcake and place in the fridge to get firm.
9. When ready to serve, place a chocolate cupcake half onto each creamy base.
10. Serve and enjoy! 

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