I love making cupcakes.
My seven-months-pregnant sister-in-law requested these triple chocolate cupcakes with buttercream frosting for her baby shower last Saturday. Considering she’s carrying my first-born niece, whom I’ve already bought too many clothes for, I agreed.
But first, I have to give credit where credit is due. I did not develop this recipe myself, and I want no claim to it! But because so many of my friends have text me to ask for the recipe, I wanted to share it on here. But, for the original post, head over to the I Heart Naptime blog written by Jamielyn. If I’ve made you one of these cupcakes, you have her to thank.
I’ll admit, I’m not a huge chocolate cake fan. I typically prefer lighter flavors, like strawberry. But these don’t taste like your typical chocolate cupcakes. As my sister-in-law, Kelly, says, it’s like combining a cupcake, brownie and muffin together. The pudding mix and chocolate chips really add to the cupcake.
- 1 box (15 oz.) devil’s food cake mix (I use Betty Crocker)
- 1 box (5.9 oz) dry chocolate pudding mix
- 4 eggs
- 3/4 cup canola oil
- 3/4 cup hot water
- 1.5 cups chocolate chips (milk chocolate, I use Nestle Toll House)
- 1 cup sour cream
- Preheat your oven to 325 degrees. Line cupcake tins with cupcake liners.
- In a large bowl, mix together your cake mix and chocolate pudding; stir until combined. Mix in eggs, canola oil and water; stir until combined.
- Stir in sour cream, then chocolate chips.
- Pour cake mix into the cupcake liners (about 1/2 the way full). Bake for 20-25 minutes—my oven takes right at 23 minutes. To test, lightly touch the top to see if it springs back when touched. You can also stick a toothpick in the center to see if the center is cooked all the way through. Don’t overcook!
- Remove from oven and place on cooling rack to cool.
Now, for the best part … frosting.
I love buttercream frosting. Here’s my go-to recipe.
- 1 cup unsalted butter (two sticks), softened
- 4-5 cups powdered sugar (I usually use right around 4.5 cups)
- 1-2 teaspoons clear vanilla extract
- 5 tablespoons heavy whipping cream
- 1/4 tsp. salt
- In the bowl of your stand mixer, combine softened butter, powdered sugar, vanilla, salt and heavy cream. Mix until fluffy.
- For thicker frosting, add more powdered sugar. If the frosting is too thick, add a smidgen more cream. I recommend taste-testing as you make it to ensure it’s the right consistency and taste!