1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
½ teaspoon almond extract
½ teaspoon vanilla
¼ cup unsweetened baking cocoa
½ cup miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
1 container (12 oz) Betty Crocker® Whipped strawberry mist frosting
Assorted Betty Crocker® Decorating Decors candy sprinkles
Additional miniature semisweet chocolate chips
1 Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
2 Make cake mix as directed on box for cupcakes, using water, oil and egg whites and adding almond extract and vanilla. Pour half of batter into small bowl; stir in cocoa and 1/2 cup chocolate chips. Divide chocolate batter evenly among muffin cups. Carefully spoon white batter evenly over chocolate batter.
3 Bake as directed on box. Cool 10 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
4 Frost cupcakes with a layer of chocolate frosting, white frosting and strawberry frosting. Decorate with candy sprinkles and additional chocolate chips.