These watermelon poke cupcakes are perfect for any summer barbecue, great for Memorial Day and Labor Day, and of course, a barbecue-themed bridal shower!
First, preheat the oven according to the cake mix box directions or your favorite white cake recipe. Line two muffin tins with 24 cupcake liners. Mix the cake mix batter according to the box directions then divide the batter evenly among cupcake liners.
Bake the cupcakes then allow them to cool to room temperature. Once cooled, place the cupcakes into a pan to catch any excess jello mixture. Poke each cupcake several times with the flat side of a skewer. Try not to hit the bottom of the cupcake when poking.
Dissolve Jello in the boiling water then spoon dissolved jello mixture over the cupcakes, approximately two tablespoons over each cupcake. If you have Jello mixture left over you can spoon the remaining mixture over any cupcakes that look like they might need more.
Refrigerate the cupcakes for two hours to allow the Jello mixture to set.
Meanwhile, tint 1/2 of one can of white frosting with a small amount of green gel food coloring. A toothpick comes in handy for measuring out small amounts. A little bit goes a really LONG way with gel food coloring, so it's better to start with a small amount and add more if needed.
Once you have reached the desired color, spread a thin layer of green frosting over each cupcake.
Mix the remaining 1 1/2 cans of white frosting with 1/2 cup of the powdered sugar. This will thicken the frosting and allow you to pipe it onto the top of the cupcakes. If it still isn't thick enough, add the remaining 1/4 cup of powdered sugar. Once you've mixed the frosting and powdered sugar, tint the frosting with small amounts of red gel food coloring until you get to the desired pink color.
Spoon the pink frosting into a prepared piping bag and pipe into the center of each cupcake, making sure you are able to see the green frosting around the outer edge.
Finally, sprinkle the top of the pink frosting with miniature chocolate chips!