Start by doctoring a cake mix to add some depth of flavor and great texture. The frosting takes a bit of extra work, but is absolutely well worth it. They are great as regular size cupcakes or as mini cupcakes. I made these for a baby shower and received plenty of compliments. I hope you enjoy them.
Cupcakes
Ingredients:
1 box chocolate fudge cake mix (If you can't find chocolate fudge use devil's food.)
1/2 box instant chocolate pudding mix (directly from the box)
1/2 cup sour cream
4 egg whites (or use 3 whole eggs)
1 cup water
1/3 cup oil
Directions:
Preheat oven to 350 degrees F.
Mix together cake mix, chocolate pudding mix, sour cream, egg
whites, water, and oil until combined.
Beat on medium speed for 2 minutes.
Scoop into paper lined cupcake pans, filling each 2/3 full. Bake for 16 to 18 minutes, or until a
toothpick inserted in the center comes out clean.
Remove from pans and cool on wire racks.
Frosting
Ingredients:
10 ounces bittersweet chocolate, chopped (Or use bittersweet
chocolate chips.)
6 ounces semi sweet chocolate, chopped (Or use 1/2 package
chocolate chips.)
2 1/2 cups butter, softened
3 cups powdered sugar
2/3 cup unsweetened baking cocoa
1 teaspoon vanilla
Directions:
Microwave bittersweet and semi sweet chocolate in a
microwavable bowl uncovered for 30 seconds; stir. Microwave in 15 second intervals, stirring
after each, until chocolate can be stirred smooth. Set aside to cool.
In bowl of electric mixer beat butter until fluffy. Gradually add powdered sugar, cocoa, and
vanilla. Beat until well combined and
fluffy. Add melted chocolate and beat
until well mixed and smooth, about 3 to 4 minutes. Spoon
frosting into a large pastry bag fitted with a large flower tip. Pipe frosting onto tops of cupcakes.
Garnish as desired. I
drizzled with hot fudge topping; topped with chocolate sprinkles, and chocolate
curls.
Store in refrigerator.
Makes 24 to 30 regular size cupcakes.
Makes 24 to 30 regular size cupcakes.
