These are my go to cupcakes for nearly every occasion.
INGREDIENTS
1 15.25-ounce box chocolate (not devil’s food) cake mix
1 3-ounce box Godiva Chocolate Pudding (I’ve tried white, milk and dark…and I couldn’t tell much difference)
16 ounces sour cream
3/4 cup Kahlua
3/4 cup vegetable or canola oil
4 large eggs
1 cup chocolate chips
-Preheat the oven to 325 degrees F.
- Mix together the cake mix, pudding, sour cream, Kahlua, oil, and eggs. Stir in the chocolate chips. (sometime I melt the chips if I don’t want chuck on chocolate in the cupcakes)
-Pour into cupcake pan with cupcake liners, I like to use an ice cream scoop to ensure they are all the same size and don’t over flow.
- Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting
Buttercream Frosting
1 cup soft salted butter
About 3 ½ cups powered sugar
1 teaspoon vanilla extract
Approx. one teaspoon of milk
-Cream butter in mixer slowly add sugar and drizzle in vanilla and milk.
- I really do this by eye and tasting adjusting milk and sugar until the texture is what I want.
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