Watermelon Push-It-Up Cakes

Watermelon Push-It-Up Cakes
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Ingredients
  1. 1 box Betty Crocker™ SuperMoist™ white cake mix
  2. Water, vegetable oil and egg whites called for on cake mix box
  3. Red food color
  4. 3/4 cup miniature semisweet chocolate chips
  5. 2 containers (1 lb each) Betty Crocker™ Rich & Creamy vanilla frosting
  6. Green food color
  7. 20 plastic push-up pop containers
  8. Additional miniature semisweet chocolate chips
Instructions
  1. 1Heat oven to 350°F. Spray 40 mini muffin cups with cooking spray.
  2. 2Make cake mix as directed on box, using water, oil and egg whites. Stir in 10 to 15 drops red food color. Stir in 3/4 cup chocolate chips. Fill muffin cups two-thirds full. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
  3. 3Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. (Repeat with remaining batter to make about 32 additional mini cupcakes. Freeze cupcakes for another use.)
  4. 4In medium bowl, mix frosting and enough green food color for desired shade of green. Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off).
  5. 5To assemble, pipe small amount of frosting in bottom of each push-up pop container. Drop 1 mini cupcake into each container; pipe frosting on cupcake. Top each with second cupcake; pipe with frosting. Add chocolate chips on top to look like watermelon seeds. Place caps on containers until ready to serve. Store in refrigerator.
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