I am a firm believer that there are three parts to a great dessert:
I love these cupcakes because they are as easy as making something from a box but SO much richer and more moist than chocolate cake mix. Plus, whip up a frosting for the top and you’ve got some gourmet looking cupcakes. Feel free to add a drop of mint extract to the frosting if you’re dying it green 🙂
I should also let you know this is a family recipe. Thanks, Aunt Jenny, for the best chocolate cake recipe ever.
1 Yellow Cake Mix
1 Box of Instant Chocolate Pudding (3.9 oz)
1/2 C Sugar
3/4 C Water
3/4 C Vegetable Oil
1 C Sour Cream
1 C Milk Chocolate Chips (optional)
Bake at 350 for twenty minutes or until the cupcake top bounces back after pressure.
Or, if you’re baking it in a bundt pan, its an hour (check at 50 min.).
Oh, and make sure they cool before your frost them – unless you want the frosting to melt down the sides of your cupcakes…..either way, they’ll taste great 🙂