posted in Life & Home
If you’re looking for something special for your sweetheart(s), I’ve got the perfect yummy treat. This is my go-to chocolate cake recipe and a delicious deep, dark chocolate frosting to go with it.
The cupcakes start with a mix, but I promise they won’t taste like it by the time you’re done. Adding pudding, sour cream, coffee and mini-chips make these so tender and full of flavor. Topped with a homemade dark chocolate frosting, these are sure to please even the pickiest chocoholic.
I actually made the cupcakes almost a week ahead of time and froze them. Then I defrosted the cupcakes and made the frosting on the day I wanted to serve them. This worked perfectly for my sweethearts!
Looking for more Sweets and Eats for the Whole Family? Find Lindsay at Sugar Mama.
Midnight Chocolate Cupcakes
I’m specific about the brand of cake mix — Duncan Hines — because it does NOT already include pudding in the mix. This is good, because you’re adding your own.
1 (18.25 ounce) package Duncan Hines devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm coffee
2 cups semisweet chocolate chips
1 cup butter, room temperature
2/3 cup boiling water
1 cup Hershey’s Special Dark cocoa powder, sifted
8 cups powdered sugar
1 teaspoon vanilla
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners. (This makes about 60 mini cupcakes or 30 regular sized.)
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well lined muffin cups.
Bake for about 12-14 minutes (mini) or 19-22 minutes (regular), or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool for a few minutes in pan then remove to a wire rack. (I often make these early and throw them in the freezer until I need them.)
For the frosting, In a mixer combine all ingredients and over low speed for 30 seconds. Increase speed to medium and beat for 1 minute until smooth. Let frosting cool for 15-20 minutes before you frost the cupcakes.
Makes about 30 cupcakes.